Mary Ann's Blog
Peach Perfect
August 2, 2021
It’s peach season so get them while they last! My favorite are white peaches with their floral taste and velvety texture. Peaches are delicate though and need a little tender care. They bruise easy so never pile them on top of one another and if they are hard, ripen them at room temperature for the best flavor. The best peaches come from local orchards that you pick yourself and grocery stores carry a wide variety of them. When you purchase them, look for even color, no cracks or blemishes and avoid those that seem soft to the touch.
Elegant white peaches go into this equally elegant dump, dump tart crust that is so easy to make with a few quick finger pulses on a food processor. No one will believe how easy it is to make something so luscious!
White Peaches and Cream Tart
Serves 8
Crust
2 cups unbleached all- purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold unsalted butter, cut into bits
Filling
6 large, ripe white peaches, peeled, halved, pitted and cut into ¼ inch thick slices
Juice of 1 lemon
¼cup coarse white sugar
½ teaspoon ground cinnamon
¼ teaspoons ground cloves
1/3 cup sliced almonds
2 egg yolks
1-cup heavy cream
Butter a fluted 9 or 10- inch tart pan with removable bottom and set aside.
Preheat the oven to 400F
Combine the flour, ½ cup of the sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender or fork until the mixture looks powdery.
Dump the mixture into the tart pan and pat it evenly making sure to fill in the fluted sides as well. Set aside.
Toss the peach slices with the lemon juice, then the remaining sugar and arrange the slices on the crust in an overlapping pattern filling in the entire surface.
Combine the coarse sugar, cinnamon, cloves, and almonds in a small bowl and sprinkle evenly over the top of the plums.
Place the tart on a rimmed baking sheet.
Bake the tart for 15 minutes.
Meanwhile whisk the egg yolks in a small bowl with the heavy cream. Slowly Pour evenly over the top and bake 30 minutes longer or until the top is golden brown. (You may have a little cream mixture left over)
Remove the tart from the oven and cool on a rack for 10 minutes. Carefully remove the sides. Cut the tart into wedges and serve warm.
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