Hamdi Saidani Peach Tart recipe is made of a buttery, flaky crust filled with ripe, juicy peaches, sugar, and a touch of cinnamon it serves six and takes about 20 minutes to prepare and 35 minutes to bake this tart is a delightful way to showcase fresh peaches in a simple yet elegant dessert.
Try More Peaches Recipe:
🧡 Why You’ll Love This Peache Tart Recipe:
- Fresh and Fruity: The tart showcases the natural sweetness of fresh peaches.
- Buttery Crust: The homemade crust is flaky and buttery, perfectly complementing the juicy peaches.
- Elegant Presentation: The overlapping peach slices create a stunning presentation, making this tart perfect for special occasions.
- Simple Ingredients: Made with basic pantry staples and fresh peaches, this tart is easy to prepare.
❓ What Is Peache Tart Recipe?
Peach Tart Recipe is a dessert made with a buttery pastry crust and a sweet filling of fresh peaches, sugar, and spices, creating a beautiful and flavorful treat that’s perfect for any occasion.
🍑 Peache Tart Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Filling:
- 4-5 large ripe peaches, peeled, pitted, and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Glaze:
- 1/4 cup apricot jam
- 1 tablespoon water
🥧 How To Make Peache Tart
- Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the peaches evenly.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Arrange the peach slices in a circular pattern over the crust, overlapping them slightly. Pour any remaining juice from the bowl over the peaches.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
- In the last few minutes of baking, heat the apricot jam and water in a small saucepan until smooth. Brush the warm glaze over the peaches to give them a glossy finish.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
💭 Recipe Tips:
- Use Ripe Peaches: Select ripe, but firm peaches for the best flavor and texture.
- Chill the Dough: Chilling the dough before rolling it out helps to create a flaky crust.
- Avoid Overworking the Dough: Handle the dough as little as possible to keep it tender and flaky.
- Glaze for Shine: The apricot glaze adds a beautiful shine to the tart and enhances the flavor of the peaches.
- Cool Before Serving: Allow the tart to cool slightly before serving to let the filling set.
🥃 What To Serve With Peache Tart?
Peach Tart pairs beautifully with a scoop of Peaches And Cream Ice Cream, a dollop of Blueberry Frosting, or a drizzle of Blueberry Glaze its sweet and fruity flavor also complements a cup of Blueberry Juice, making it a delightful dessert for any occasion.
🎚 How To Store Leftovers Peache Tart?
- Room Temperature: Store leftovers peache tart an airtight container at room temperature for up to 2 days.
- Refrigeration: Store leftovers peache tart in an airtight container in the refrigerator for up to 5 days. Allow the tart to come to room temperature or reheat before serving.
🥵 How To Store Reheat Peache Tart?
- In The Oven: Preheat the oven to 300°F (150°C) place slices of leftovers peache tartin on a baking sheet and cover loosely with foil heat for up 2-4 minutes.
- In The Microwave: Place leftovers leftovers peache tartin on a microwave-safe plate heat on medium power for up 1-2 minutes.
FAQ’S
Can I use frozen peaches for peache tart?
Yes, you can use frozen peaches, but thaw and drain them well to remove excess moisture before using for peache tart.
How do I prevent peache tart from being soggy?
Ensure the peaches are not too juicy by draining any excess liquid, and bake the tart until the peache tart is crisp and golden.
How do I know when the peache tart is done baking?
The peache tart is done when the crust is golden brown and the peaches are tender and bubbling slightly.
Can I make peache tart ahead of time?
Yes, you can prepare the peache tart, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days before using.
What if my peache tart is too dry?
Add a little more ice water to the peache tart, a teaspoon at a time, until it comes together.
More Peaches Recipe:
Peache Tart Nutrition Facts
Amount Per Serving
- Calories: 326
- Protein: 4g
- Carbohydrates: 48g
- Fat: 12g
- Fiber: 3g
- Sugar: 25g
- Vitamin C: 15%
- Calcium: 4%
Peache Tart
Description
Peach Tart recipe is made of a buttery, flaky crust filled with ripe, juicy peaches, sugar, and a touch of cinnamon it serves six and takes about 20 minutes to prepare and 35 minutes to bake this tart is a delightful way to showcase fresh peaches in a simple yet elegant dessert.
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the peaches evenly.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Arrange the peach slices in a circular pattern over the crust, overlapping them slightly. Pour any remaining juice from the bowl over the peaches.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
- In the last few minutes of baking, heat the apricot jam and water in a small saucepan until smooth. Brush the warm glaze over the peaches to give them a glossy finish.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Use Ripe Peaches: Select ripe, but firm peaches for the best flavor and texture.
Chill the Dough: Chilling the dough before rolling it out helps to create a flaky crust.
Avoid Overworking the Dough: Handle the dough as little as possible to keep it tender and flaky.
Glaze for Shine: The apricot glaze adds a beautiful shine to the tart and enhances the flavor of the peaches.
Cool Before Serving: Allow the tart to cool slightly before serving to let the filling set.
