I hope I don’t bore you. I know I just posted about a plum tart, but I finally managed to get my hands on some delicious peaches. I did not want to let the time go by without telling you about it. When I smelled the peaches you could just tell what ever I made it was going to be good. I definitely am sold on my newly found tart crust; especially with the almond paste in the bottom. When the heat toasts the almond paste it is so flavorful. Each step ups the quality of the dish. Don’t let the season pass without making a Peaches and Cream Tart.
Remember back last fall when I made that Laura Calder Apple Cream Tart. I can’t tell you how proud I was of it. It was not the prettiest, but for the flavor I would have served that to Ina Garten and she would have smiled. I promised to work on presentation, but the flavor was over the top delicious. I was thinking that is has all the makings of the perfect foundation. Well time to bring it out again, but change it up. Instead of apples and walnuts, I thought peaches and almonds. I thought it should be call Peaches and Cream Tart.
The crust is now my recipe toolbox crust. I mean we all need a go-to recipe. The cream cheese filling is a foundation filling also. I only used 4 ounces of cream cheese. I wanted the cream cheese to compliment the peaches, but I wanted the peaches to be the star. The almonds compliment the peaches like walnuts compliment apples. With a good toolbox recipe you only need good fruit and get out of the way.
I used Cooks Illustrated advice to macerate the peaches the same way as when I made my peach crumble last peach season. After macerating the peaches in a bowl, I added the peaches concentrically over the cream cheese filling. The peaches were so juicy I did not want the tart to be too wet or soggy. So I took the remaining juice and I microwaved in 15-second increments to bring the cornstarch to boil. It thickens at the boil and I used it to brush on the tart after it came out of the oven. It makes it all glossy.
I had begun to think I would miss peach season completely. I am so glad I did not. My apologies for posting another tart so soon, but I really wanted this on my blog so I did not forget. Sometimes friends will say I should make that one dish that was so good; you know the one. Since I am always thinking about the next great recipe I can’t remember which one they are talking about. I did not want this one to be one of those. Finally, least you think I am bragging about my skills, I am not. If you buy good ingredients they will do the work for you.
- Tart Shell
- ½ cup butter
- ⅓ cup sugar
- ½ teaspoon vanilla
- 1¼ cup flour
- pinch of salt
- 4 tablespoon almond paste
- Cream Cheese Filling
- 4 ounces cream cheese
- ¼ cup sugar
- 1 egg
- pinch of salt
- Fruit Topping
- 3 - 4 peaches
- 3-4 tablespoons sugar – depends on the ripeness and your taste
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- pinch of salt
- Mise en place ~ Gather ingredients
- Preheat the oven to 400°F/200°C.
- Make the crust.
- Cream the butter and sugar.
- Stir in the vanilla.
- Gently mix in the flour.
- Press into the bottom of a 9 inch tart pan.
- Sprinkle almond paste; chill
- Bake for about 15 minutes until golden.
- Remove from the oven; allow to cool while prepping the filling and peaches.
- Peel, pit and slice peaches
- Make sure to add the lemon juice before the peaches turn dark.
- Sprinkle with sugar and cornstarch.
- Macerate your peaches while making the crust
- Add the cream cheese mixture.
- Place peach slices in concentric circles.
- Bake tart for 25-30 minutes.
- Place the juice in the microwave; cook 15 seconds at a time until thickened.
- Glaze the top of the tart with the thickened juice when you remove it from the oven.
1-1/2 cups blanched almonds = 150 g.
1-1/2 cups confectioners' sugar = 262.5 g
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt
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