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Saturday, June 18, 2011

When life gives you peaches ...

... you make a Peach Tart!

The other day I picked up some peaches from the market. I'm not overly fond of peaches but I wanted to try and bake with them. Last year I made a peach crisp that turned out pretty amazing. Unfortunately this was before my blogging days, so I don't have a picture, and silly me didn't save the recipe either. So imagine my joy when while surfing through one of the linky parties I participate in, I found a recipe for a pretty amazing looking Peach Tart.

I was quite eager to see what it would turn out like, because unlike the other pies I've made in the past, this one calls for a different recipe for the dough. The method is more cake like than dough like and I was wondering what flavors nutmeg and peaches would yield. I tell you, once I bit into this tart, all I could do was close my eyes and smile. This crust with its hint of almond and the nutmeg-peach coupling truly is a match made in heaven. This recipe is a keeper, for sure. I know I'm going to make this every time peaches come around. I honestly hope, for your sake, you give this a try. It is so good, no one, and I mean absolutely no one, should go without tasting it for yourself. So try it and let me know what you think.

Peach Tart
Adapted from: A Bountiful Kitchen
(Makes one 9" tart)

For the Tart Shell:
1/2 cup sugar
1/4 cup butter
1/2 an egg
1/2 tsp Almond extract
1 1/8 cups flour

Preheat the oven to 180ºC

Lightly grease a 9" pie pan,

Cream the butter and sugar till light and fluffy.

Add the egg and the almond extract and mix well.

Add the flour and fold it in gently. Do not over mix. Add flour till the dough is no longer sticky.

Press it to line the pie pan. Pierce with a fork to allow the steam to escape.

Bake for 10-15 minutes or till it has a hint of light brown coloring.

Cool completely before filling.

For the Fresh Peach Filling:
1/2 cup white sugar

1/4 cup water
1 1/2 tbsp cornstarch
1/2 tbsp butter
1 cups fresh peaches, pitted and mashed
1/8 teaspoon freshly grated nutmeg
1/2 tsp vanilla extract
2 cups fresh peaches - pitted, skinned, and sliced

Combine the sugar, water, cornstarch, butter, mashed peaches and nutmeg in a saucepan. 

Cook over medium heat until clear and thick. 

Take it off the fire and stir in the vanilla. 

Let it cool. 

Mix the sliced peaches with the glaze. 

Fill the tart shells with this filling. 

Serve with vanilla ice cream. 

This recipe is linked to -
Sweet Tooth Friday
Sweets for a Saturday


  1. I'm glad this worked for you! I loved this recipe too. If you liked this try the peach crumble I posted a while back. It's a cooks illustrated recipe and it's wonderful. I wish I had a piece of your tart!

  2. I can't wait, thanks for stopping by Si!

  3. My mouth has been watering , this looks absolutely wonderful.

  4. Thanks Ambreen!!!

  5. this looks delicious and refreshing! i like the fact that it uses fresh peaches!

  6. Thank you!!!


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