Peach Tart with Almonds and Maple Syrup

July 27th, 2007  | Category: Fruit, Tarts and Pies

Peach tart

I baked this tart while on vacation at The White Mansion. This is a remake tough. I thought of adding almonds and maple syrup on top after I tasted it.

I prefer not to bake the peaches with the tart dough, especially since they are in season and full of sweet juices. You don’t want that juice to evaporate, right? But with only the fruit on top, the tart looks naked. Just a drizzle of maple syrup and a handful of raw almonds make all the difference.

For perfect slices of peaches, instead of peeling with a knife, blanch them in plain boiling water for 5-10 minutes.

Peach

This way, you will not only easily remove the skin, but also have uniform-looking slices on top of your tart.

Peeling Peach

Cut a small cross in the bottom of each peach, place them in a small pot and pour a cup of boiling water on top and simmer for 5-10 minutes, covered. Transfer them immediately into a bowl of cold water and ice. When cooled down, peel the skin, remove the stone and start slicing.

PEACH TART WITH ALMONDS AND MAPLE SYRUP

Ingredients

Tart Dough and Pastry Cream recipes adapted from Dorie Greenspan’s book “Baking: From My Home to Yours”.

Sweet Tart Dough:

  • 1+1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp salt
  • 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
  • 1 large egg yolk

Pastry Cream:

  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 1 1/2 tsp pure vanilla extract
  • 3 1/2 tbsp unsalted butter, cut into bits at room temperature

Assembly:

  • 3 large peaches
  • 1 cup boiling water
  • 1/3 cup almonds, roughly chopped
  • 3 tbsp maple syrup

Method

  1. To prepare the sweet tart dough, preheat the oven to 375 F (190C) degrees.
  2. Pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
  3. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  4. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
  5. Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool.
  6. To prepare the pastry cream, bring the milk to a boil in a small saucepan.
  7. In a heavy-bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk. Whisking all the while, slowly pour in the remainder of the milk.
  8. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
  9. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky.
  10. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate until cold or, if you want to cool it quickly put the bowl into a larger bowl filled with ice cubes and cold water and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes. The pastry cream can be kept, tightly covered, in the refrigerator for up to 3 days.
  11. To assemble the tart, cut a small cross in the bottom of each peach with a knife. Place them on a small pot and pour 1 cup of boiling water on top.
  12. Simmer for 10 minutes and transfer to a large bowl filled with cold water and ice to stop the cooking process.
  13. Peel off the skin, remove the stones and slice peaches.
  14. Fill your tart shell with the pastry cream.
  15. Lay peach slices, overlapping each other. Sprinkle raw almonds and drizzle the maple syrup.
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Comments

  1. 1 - Dina on July 27th, 2007

    Thanks for the link to your site…lots of great inspiration.

    I think that your tart looks better than mine! I’m going to try your way later this summer…

    Dina
    Miche Mâche

  2. 2 - Patricia Scarpin on July 27th, 2007

    Cenk,
    I’m a huge fan of peaches and almonds are my favorite nuts – superb combination!

  3. 3 - Jerry on July 27th, 2007

    Drooling! Massive Drooling. But I’m so scared to make tarts.

  4. 4 - Rose on July 27th, 2007

    I usually blanch my peaches for only two minutes as they are just ripe and I don’t want them to become mushy and start losing their beautiful shape. I like your personal touch of adding maple syrup and almonds to the tart. It looks great and crunchy.

  5. 5 - Rosa on July 27th, 2007

    Every time I go on your blog I know that I’m going to find something wonderful… This tart is just gorgeous!

  6. 6 - Laura on July 28th, 2007

    Thanks for the tip and step-by-step photos on peeling the peaches, all I have to do now is find some that actually have some flavour!

  7. 7 - Tartelette on July 28th, 2007

    I just became so hungry all of a sudden. Beautiful colors, perfect rose pattern…hmmhmhmmhmm!!

  8. 8 - Barrett Laurie on July 29th, 2007

    You take great pictures! That looks delicious!

  9. 9 - Cenk on July 29th, 2007

    Dina – I’m glad to see you liked it!

    Patricia – Thanks!

    Jerry – If you have a food processor, there is nothing to worry about. Just keep in mind not to overwork the dough and keep all your ingredients cool.

    Rose, Rosa – Thank you!

    Laura – I was really lucky to find the yummiest peaches of the season. Good luck!

    Tartelette, Barrett Laurie – Glad you liked it. Many thanks for your comments.

  10. 10 - Sil BsAs on July 29th, 2007

    Lovely photos and lots of recipes to catch up with since I found your blog trough tartelette just today! Congratulations, I liked every recipe I’ve seen so far.

  11. 11 - Dorie on August 9th, 2007

    It’s always such a treat to read/see what you’ve done! The tart is gorgeous. I love the maple syrup drizzle – such a good idea.

  12. 12 - Cenk on July 31st, 2007

    Sil BsAs – Thank you very much for your comment.

    Dorie – Thanks for stopping by. Glad you enjoyed it. I read all about your trip with David this morning. And I am having a hard time to decide which one of you I am more envious of!

  13. 13 - joey on July 31st, 2007

    What perfect peaches! You were so right not to bake them with the tart…they look so fresh and lively :) Mmm…and with maple syrup and almonds…perfect!

  14. 14 - Mansi on February 22nd, 2008

    That looks fabulous Cenk! I’m gonna try it on a smaller scale:)

  15. 15 - Elaine on May 27th, 2008

    The pastry portions are enough for two 9inch flan rings.

  16. 16 - EMRULLAH KOCA on November 23rd, 2008

    HER ?EY B?R HAR?KA
    ?NANILMAZ SÜPER
    TEBR?K EDER ??LER?N?ZDE BA?ARILAR D?LER?M.

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