Just Peachy Summer Tart
Pesche Biance or white peaches are my favorite summer fruit and when I first tasted them in Reggio Emilia in Italy, I was hooked. No going back to ho hum tasting peaches. I like to use white peaches for this refreshing summer tart but yellow peaches are fine too
- Sugar Crust Tart Shell
- 1/3 cup sugar
- 1/2 cup butter, room temperature
- 1- 1/4 cups all-purpose flour
- 1/4 tsp salt
- 2 tablespoons milk
- 7 large peaches, peeled, pitted and cut into ¼ inch thick slices
- 2 tablespoons water
- 4 tablespoons lemon juice (juice of two large lemons)
- 1 tablespoon cornstarch
- ¼ cup sugar
- Pinch salt
- 2 tablespoons peach jam
- Makes one 9-inch tart
- Preheat oven to 400F.
- In a large bowl, cream together sugar and butter until light. Beat in flour, salt and milk until mixture is moist and comes together.
- Press dough into a 9 inch tart pan with removable bottom, making sure to also press dough up the sides. Bake for 15 to 20 minutes, or until crust is golden. Cool to room temperature.
- Place 1-1/2 cups of the sliced peaches in a small saucepan and add the lemon juice cup and cook over medium heat until the slices are very soft and mushy. Transfer them to a fine mesh strainer set over a bowl and press on the slices with a spoon to remove as much peach juice as possible. Set aside.
- In the same saucepan off the heat, combine the cornstarch, sugar and salt. Stir in the reserved peach juice and cook over medium heat, stirring constantly until the mixture is a thick and shiny glaze. Set aside.
- Arrange the remaining peach slices in the cooled tart shell overlapping the slices to completely cover the crust.
- Use a pastry brush to brush the glaze evenly over the peaches. Refrigerate at least 2 hours before cutting into wedges.
- More great tart recipes at www.ciaoitalia.com
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