Pretty Peach Tart!
“I just grow cold when I think of my layer cake. Oh, Diana, what if it shouldn't be good! I dreamed last night that I was chased all around by a fearful goblin with a big layer cake for a head."
-Anne of Green Gables
I’m back with another delectable dessert, and while I never dreamed of having a goblin with a layer cake head chasing me, I have often dreamed of eating!
Today, I am not sharing a layer cake recipe- but a peach and almond tart!
I had some fresh peaches that needed to be used, which was a good excuse to bust out my tart pan, and scan Taste of Home for a good peach tart recipe.
Without further ado, below is a “Pretty Peach Tart” recipe.
Ingredients
1/4 cup butter, softened
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
FILLING:
2 pounds peaches (about 7 medium), peeled and sliced
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/4 cup sliced almonds
Whipped cream, optional
Directions
1. Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.
2. Place on a baking sheet. Add baking weights to crust and bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack.
3. In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds.
4. Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.
This recipe can be modified, and you can leave out the almonds. However, I personally believe that sprinkling the top of your tart with thinly sliced almonds, makes it especially pretty.
Another note- when slicing your peaches, try and slice fairly uniform, as it makes for a prettier tart top.
Here a picture of my "finished" product,
Cheers! And Happy Baking:)
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