12/24/2023 0 Comments Make fresh peach tart![]() ![]() Then get out your stick of butter and a box grater. First add your flour to a big mixing bowl. This is not the most traditional way to make pie dough, but it’s very easy and results in a super flaky crust. I have found that it works best to mix everything together then stick the mixture in the freezer for about 10-15 minutes while you work on the rest of the ingredients. You want to make sure that when you make the dough, the water is very cold. To make the tart dough, start by mixing the sugar, salt, water, and vinegar together, and stir to dissolve. 2 tablespoons arrow root powder or cornstarch.½ cup (8 tablespoons) very cold or frozen salted butter. ![]() This helps remove the tart from the pan once it’s baked. I use parchment paper to line the bottom of the 9 inch standard tart pan with removable bottom. Note that you can use this recipe and make it into a pie by using a pie pan, however you’ll want to leave out the parchment paper. I came up with the recipe for this fresh peach tart by scouring the internet for various recipes, and pairing them with my favorite pie dough recipe which I adjusted so it would make just enough for a single layer of tart dough. Thus, I set out to figure out how I could use them. ![]() I love purchasing seasonal ingredients, but was afraid that since I bought so many peaches, they would spoil before I could eat them all on their own. I’m not going to stop making peach pies, but I’m definitely going to rotate this recipe in more often, because it really captures the essence of fresh peaches, and that’s something to celebrate.While I was at the store for my big grocery haul last week, I came across the most beautiful and fragrant peaches, so on impulse I bought a big bag of them. Now, I still like peach pies, but there’s something more pure and undeniably peach-y about this no-bake stovetop version. I have a good friend who hates cooked fruit pies, and I never understood that until I tried this Fresh Peach Tart. I added a sliced fresh peach fanning out over the top, because I’m precious like that, but honestly, the mounds of fresh peach chunks looked pretty good on their own. It’s cooked on the stovetop until gelled, then spooned into the crust to set in the fridge. The filling is peach OVERLOAD! It’s a mix of peach puree, sugar, cornstarch, lemon juice, and fresh peach chunks. The dough is good enough to eat raw (…not that I would know…) but instead, it’s pressed into a deep-dish fluted tart pan and baked until golden brown, with an egg white wash brushed on the bottom to keep it from getting too soggy when it’s filled with peaches. It starts with buttery tart dough, made with toasted and ground pecans to give it a nutty flavor and short, crunchy texture. It really showcases peaches at their best, preserving their taste and texture better than a cooked peach pie can do. This Fresh Peach Tart is just one of the many ways I’ve found to use up a surplus of peaches, but that’s not the only reason I love it. The system, if you could even call it that, works pretty well, all things considered. And then, when the last of them are rattling around in the box looking a little shriveled and worse for the wear, I slice and freeze them for future smoothies. I give them away to neighbors because I am not above buying people’s affections. I stick them into every baked good imaginable. So instead, what we do is eat them raw until we are completely sick of peaches. 01% chance that I’ll actually learn to can this year, but another, more delusional part of me pictures myself lining up rows of freshly canned peach halves and things, “ Yes, that is completely accurate and likely to happen.” The self-deceit is strong here, people. I see them and I imagine all the clever and crafty things I will make with them. Please tell me I’m not alone, that I’m not the only person who gets seduced by the sight and smell of a mountain of just-picked peaches. And yet, I am currently the proud owner of 22 lbs of fresh Utah peaches. I have no need for more than 5-6 peaches in my house at any given time. “ This year,” I vow, “ this year is going to be different.“Īnd every year, I walk up to the farm stand, look them square in the eye, and in my deepest John Wayne voice, say, “ Pardner, give me everything you’ve got.” Juicy peaches + buttery tart dough = peach perfection!Įvery year during peach and pear season, I swear I’m going to buy a totally reasonable amount of fruit. If you love fresh, ripe peaches, then this Fresh Peach Tart is for you! The peaches aren’t cooked in the oven, so they keep their wonderful, just-picked tasted and texture. ![]()
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