Upside Down Peach TartClick to Play

Upside Down Peach Tart

Mary Ann Esposito

This is a wonderful, moist and easy to make upside down peach tart from the Piedmont region of Italy. Crushed amaretti cookies give added flavor to both the batter and the crust.

Makes one 9 x 2-inch deep round cake

Ingredients

For the cookie crust
22 amaretti cookies
4 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1/2 cup sliced almonds

For the cake
4 large peaches, blanched for 1 minute, peeled, pitted and cut into 1/2 inch slices
1/2 cup granulated sugar
1/4 cup unsalted butter at room temperature
2 extra large eggs
1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup whole milk
Grated rind of 1 orange
1 tablespoon orange extract or liquor

Directions

Preheat oven to 350°F.

Butter a 9 x 2 inch deep round cake pan. Line with parchment paper and butter the paper. Set aside.

In a food processor, grind 8 amaretti cookies until they are crumbs and set aside. Add the remaining cookies to the food processor along with the sugar, almonds and butter. Pulse until the nuts are finely ground. Press the mixture into the bottom of the cake pan. Refrigerate.

For the batter
Combine the 1/2 cup sugar and butter in a bowl and beat well with a hand mixer. Add the eggs, flour sifted with the salt, baking powder and cinnamon, then the milk and extract one at a time, continuing to mix the batter well for 1 minute.

Fold in the remaining amaretti cookie crumbs.

Arrange the peaches over the almond cookie crust in an overlapping design leaving just a little space between the fruit and the sides of the pan.

Pour the batter slowly over the peaches.

Bake for 30-35 minutes or until the cake begins to come away from the sides of the pan, is soft to the touch but golden in color.

Remove the cake from the oven and allow it to cool for 5 minutes. Unmold it onto a round serving platter. Carefully remove and discard the parchment paper. Cut into wedges to serve.

This cake is best served warm with vanilla gelato or whipped cream.

This recipe is featured on show 2206 – Exquisite Cakes – Le Torte Squisite.

This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.

item recipe is featured in Episode 2206 of Season 22.

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

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  1. Carole Battaglia's avatar

    Carole Battaglia

    | Permalink
    Hi Mary Ann ,

    Have enjoyed your show for many years . Today
    I was enamored of your upside down peach tart
    recipe . You mentioned on the show twice that you added baking soda , but the website recipe
    lists baking powder instead . Please clarify for me as I would definitely like to try it .
    Thanks .
  2. Mia F's avatar

    Mia F

    | Permalink
    I'd like to try this as Mary Ann made it look easy to make and super delicious! However, the website recipe calls for baking POWDER, but Mary Ann says twice on her show to add baking SODA, which is it?
  3. Maxine Buxbaum's avatar

    Maxine Buxbaum

    | Permalink
    1. How many cups of cookie crumbs should you have (cookies come in different sizes)
    2. Also want to know if it's baking soda or powder.
    Anxious to get baking--this sounds delicious!!
  4. KATHY's avatar

    KATHY

    | Permalink
    FOR THOSE WHO WANT TO KNOW IF YOU SHOULD USE BAKING SODA OR POWDER I USED THE SODA, BECAUSE IT'S A TART NOT A CAKE, SO YOU DON;T NEED IT TI RISE. IF I'M WRONG PLEASE LET ME KNOW. THANKS KATHY T
  5. Anabela Schulte's avatar

    Anabela Schulte

    | Permalink
    Ciao Mary Ann,
    Love your program and watch it every time I can.
    You are easy to understand, nice, funny and very knowledgeable!
    Another compliment is for your website, which is pretty, accurate and nice to navigate.
    I'm a big fan.
    Mille Grazie.
    Anabela

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