Tuesday, March 15

peach tart

This past weekend we had some lovely friends over for diner and last minute I pulled together a peach tart for dessert. It was a modified recipe from Alexandra's Kitchen. I love her photos and taste the goods through her photography, so naturally I tried out her recipe. It came together nicely and would make the "bake again" list. Here is her modified recipe taken from Fine cooking:


Galette Dough
Yield=Two mini tarts (each tart yields 3-4 small servings; double recipe to yield two 9-inch tarts)

1¼ cups whole wheat pastry flour
1 T. sugar
¼ tsp. table salt
8 T. unsalted butter
¼ C. + 1 T. ice water

Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)


Frangipane
Note: I did not use a frangipane in the above pictured tart. This frangipane makes for a truly special tart. If you're pressed for time, however, or don't feel like making frangipane, the peaches and the galette dough alone will make a wonderful dessert.

¼ C. almond paste
2 T.. sugar
2 T. butter at room temperature
2 tsp. rum
1 small egg

In the bowl of a stand mixer or food processor, combine almond paste, sugar and butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
 
 
To Assemble:
1 peach, sliced (If making two tarts, use two peaches.)
pinch sugar, pinch salt
1 T. butter, melted
1 tsp. sugar
parchment paper
vanilla ice cream

1. Toss peach slices with the pinches of sugar and salt. Set aside. On a lightly floured work surface, roll one disk out approximately into a 9-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper. Spoon 1-2 tablespoons of the frangipane (if using) into the center of the tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.

2. Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart onto itself, crimping to make a folded-over border. Chill tart in the refrigerator for 10-15 minutes. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 30-35 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.

Serve with vanilla ice cream.

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