Peach Tart: the Best Recipe for a Creamy, Delicious Summer Tart Ready in Just a Few Steps!
Peach Tart is a simple and delicious dessert, perfect to enjoy in summer, when this fruit is in season, ideal for breakfast, a snack or to serve as a delicious dessert at the end of a meal. A buttery and crumbly shortcrust pastry filled with a thin layer of peach jam and fresh sliced peaches, easy and quick to prepare.
What is Peach Tart?
Peach tarts, a delightful pastry that marries the sweetness of ripe peaches with the buttery crispness of shortcrust pastry, have a rich history rooted in European culinary traditions. The concept of fruit tarts dates back to the medieval period, where they were enjoyed by both peasants and nobility. These early tarts often featured fruits that were readily available and could be easily preserved, such as apples and berries. The peach tart, specifically, gained popularity in regions where peaches thrived, such as France and Italy. French pâtissiers, renowned for their exquisite desserts, perfected the art of creating delicate tarts, including the peach tart, which became a summertime favorite. The use of shortcrust pastry, or pâte brisée, provided a sturdy yet tender base that beautifully complemented the juicy, caramelized peaches. Over time, the peach tart has evolved, with variations including the addition of almond cream (frangipane) or a glaze of peach jam, yet it remains a beloved dessert that celebrates the natural flavor of peaches.
Tips for The Best Peach Tart
- After mixing the dough ingredients, chill the dough in the refrigerator for at least 30 minutes. This helps firm up the butter, making the dough easier to roll out and preventing it from shrinking during baking.
- Choose ripe but firm peaches for the best flavor and texture. Overripe peaches can become too mushy and release too much juice, making the tart soggy.
- When rolling out the dough, aim for an even thickness to ensure consistent baking. Rolling the dough between two sheets of parchment paper can help achieve a smooth, even surface.
- For a visually appealing tart, arrange the peach slices in concentric circles or a decorative pattern. Overlapping the slices slightly ensures even baking and an attractive presentation.
- Keep an eye on the tart as it bakes, especially in the last 10 minutes. The crust should be golden brown, and the peaches should be tender but not mushy. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Peach tarts are best enjoyed the day they are made when the crust is at its crispiest. If you need to store leftovers, keep them in an airtight container at room temperature for up to one day.
Tart Vs. Pie Vs. Pastry
A tart typically features a shallow, straight-sided crust made from a firm dough, filled with either sweet or savory ingredients, and often served open-faced without a top crust. Pies, on the other hand, are usually deeper with sloping sides and can have a top crust, a bottom crust, or both, enveloping the sweet or savory filling. Pastry is a broader term encompassing a variety of dough-based baked goods, including tarts, pies, and other creations like croissants, eclairs, and puff pastry, characterized by their flaky or crumbly texture achieved through the incorporation of fat into the dough.
Can I Use Canned or Frozen Peaches for This Tart?
Yes, you can! If using canned peaches, make sure to drain them well and pat them dry to avoid excess moisture. For frozen peaches, thaw them completely and also pat them dry before using to ensure the tart doesn’t become soggy.
Why is My Shortcrust Pastry so Crumbly?
The shortcrust pastry might be crumbly due to several reasons: the dough could be overworked, causing the gluten to develop too much; the ratio of fat to flour might be too high; or there might not be enough liquid to bind the ingredients properly. Ensuring the right balance of ingredients and handling the dough gently can help achieve the desired texture.
How to Prevent My Peach Tart From Getting Soggy?
To avoid the pastry from getting soggy, you can blind bake the crust before adding the filling. Additionally, sprinkle a thin layer of almond flour or breadcrumbs over the jam layer to absorb excess moisture. Ensure the peach slices are well-drained and patted dry before arranging them on the tart.
Can I Use Something Else Instead of Peach Jam?
Yes, you can substitute the peach jam with other fruit jams or preserves, such as apricot, raspberry, or strawberry jam. Alternatively, you could use a layer of sweetened cream cheese or almond cream (frangipane) for a different flavor profile.
Can I Make This Tart Ahead of Time?
Of course! It's best enjoyed within a day of baking, but you can prepare it a day in advance and store it in an airtight container at room temperature. For longer storage, refrigerate the tart and bring it to room temperature before serving.
Can I Freeze This Tart?
Yes! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before bringing it to room temperature and serving.
More Peachy Recipes for Your Summer
Bullseye Peach, Plum and Apricot Pie
How to Store Peach Tart
You can store the peach tart in the refrigerator for 1-2 days under a glass bell jar or covered with cling film.
Ingredients
How to Make Peach Tart
Mix the flour, sugar and baking powder in a mixing bowl.
Mix the flour, sugar and baking powder in a mixing bowl.
Add the butter and mix with your fingers to obtain a crumbly mixture.
Add the butter and mix with your fingers to obtain a crumbly mixture.
Add the egg and the egg yolk and knead it with your hands.
Add the egg and the egg yolk and knead it with your hands.
Once a compact dough has formed, transfer it to the fridge for about 30 minutes.
Once a compact dough has formed, transfer it to the fridge for about 30 minutes.
Slice the peaches and transfer them to a bowl. Pour lemon juice over them and set them aside.
Slice the peaches and transfer them to a bowl. Pour lemon juice over them and set them aside.
After the chilling time has elapsed, transfer the dough to the working surface and roll it out. With the help of the rolled pin, transfer the dough to the baking pan.
After the chilling time has elapsed, transfer the dough to the working surface and roll it out. With the help of the rolled pin, transfer the dough to the baking pan.
Press with your fingers on the side to remove the excess of the dough and then prick it with a fork.
Press with your fingers on the side to remove the excess of the dough and then prick it with a fork.
Spread a couple of spoons of peach jam on the bottom of the dough and then arrange the peach slices on the top to cover the whole surface. Sprinkle the tart with sugar and transfer to the oven. Bake at 360°F (180°C) for about 35 minutes.
Spread a couple of spoons of peach jam on the bottom of the dough and then arrange the peach slices on the top to cover the whole surface. Sprinkle the tart with sugar and transfer to the oven. Bake at 360°F (180°C) for about 35 minutes.
Let the pie cool completely after baking, before serving it. Enjoy!
Let the pie cool completely after baking, before serving it. Enjoy!
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