Saturday, September 22, 2007

Peach Tart

The third thing I made was a peach tart.

Used a Rustic Peach Tart recipe from Wholefoods, but changed it to an elegant peach tart using a quiche pan with removable bottom.

1/2 cup all-purpose flour, more for rolling out the pastry
1/2 cup whole wheat pastry flour
1/4 tsp salt
6 tbs cold butter, cut into small pieces
1/3 cup ice cold water, more if needed
1 1/2 lb peaches (about 4 or 5 peaches)
1 tsp sugar
1 tsp lemon juice
1/4 cup sliced almonds, toasted (used 2 Tbs ground almonds instead)
For the glaze

1 tbs butter
1 tbs peach preserves
1 tbs sugar

In a medium mixing bowl, whisk together all-purpose flour, whole wheat pastry flour and salt. Gently incorporate butter with hands or pastry blender, leaving some pea-sized pieces. Drizzle water over top of flour-butter mixture, a tablespoon at a time, and work until dough comes together in a ball. Press dough into a disk and refrigerate for 15 mins.

Meanwhile, to peel the peaches, bring a pot of water to a boil. Add the peaches and cook for 10 to 30 seconds, depending on the fruit's ripeness. Transfer peaches to cold water to stop the cooking. Peel the peaches-the skins should slip right off. Halve them and remove the pits. Slice the peaches thinly and toss them with sugar and lemon juice.

Preheat oven to 425F. Roll out dough on a lightly floured surface into a circular shape about 1/8-in. thick. Gently transfer dough to baking sheet by folding it into quarters. Unfold dough into pan and sprinkle almonds over it. Pile peaches on top of almonds, then fold edges of dough up over the fruit.

To make the glaze, heat butter and apricot preserves in a small saucepan until just melted, stirring to combine. Brush dough with mixture and drizzle remaining over the fruit. Sprinkle pastry and fruit with sugar. Bake for 15 minutes. Reduce heat to 350°F and bake 20 to 25 minutes longer, until dough is golden brown and fruit juices are bubbling. Allow to cool 10 minutes before serving.

Note: I used Julia Child's method to prebake the pastry shell first before adding the fruit to prevent a soggy bottom crust. This pie came out lovely!


Big Boys Oven said...

Your peach tart looks great!

Wandering Chopsticks said...

Oh my! That's truly gorgeous. My mouth is watering as I look at it.

Little Corner of Mine said...

Your peach tart looks great! I love the crispy crust with yummy peach filling.

IronEaters said...

that looks lovely. the way u arrange the peach! beautiful.

daphne said...

this looks beautiful! u r truely a rockin girl with these 2 beautiful creations! Bet this tart didn't last for long.

KennetH said...

Your peach great~


East Meets West Kitchen said...

Hi Big Boys Oven,

Hi Wandering Chopsticks,
Haha! You should really live closer so I can just bring it over!

Hi Ironeaters,

Hi Daphne,
Haha! Thanks! And you're right!

Hi Kenneth,
Welcome to my blog! Thanks!

WokandSpoon said...

ooo. That peach tart looks so perfect! I want a piece!

Nora B. said...

Your peach tart looks very inviting. And the baked peach was also equally divine. AND the peach butter as well. You've used the peaches very well. I have to remember all this when peach season is here. I've already told my partner that this summer, I will be binging on stone-fruits :-)

Anonymous said...

All lovely....the peach butter...baked peach...peach tart....
any more coming? :)

Anonymous said...

Yummy! Can I have a slice, please??? :)

Peony said...

love the peach tart. infact I love biting into this juicy fruit too.

got to pass as award to you.
pls check at my blog. thanks

Retno Prihadana said...

Wouw...ur peach Tart looks really lovely, I love the way u arrange the peach.

East Meets West Kitchen said...

Hi Wokandspoon,
Thanks! hehe! Okay-can!

Hi Nora B,
Thanks! Stone-fruit is oh-so-delicious!

Hi Judy,
Thanks! I think I'll stop...for now! hehe!

Hi Blurmommy,
Thanks! Can!

Hi Peony,
Thanks! Me too!
Wow! Okay, thank you!

Hi Retno Prihadana,

Cris said...

I need to follow her advice too and prebake my pies. This pie looks delicious... and elegant!