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Saturday, August 8, 2009

Summery Peach Tart



When we returned to the U.S. about a month ago, one of the first things we did was make a trip to Williams Sonoma with a gift card we received to stock up on the cooking supplies we had in France, but lacked in our kitchen here. I now have three tart pans in different configurations--round, long rectangular, and wide rectangular!

When some friends asked us over for dinner the other night, I jumped at the chance to use one of my new pans, and offered to make dessert. Peaches are cheap and plentiful now, so I decided to try my hand at a peach tart. I also decided to try out the recipe for a pressed (not rolled) tart crust from David Lebovitz's blog. Nothing like taking experiments to friends to try out!

The crust was delicious and easy to make, if a little crumbly and full of cracks. I've since decided that the American butter that is available to me is just not good enough and I have stocked up on French Président butter in my freezer. (The butter, by the way, does make a difference. I used the Président today, and with less cracking. I've heard that American butter has a higher water content, so will cause cracking in recipes like this.)

I am now officially a butter snob.

Anyway, the peaches were great in this, and it was so simple to make. Just pre-bake the tart crust according to the directions on David Lebovitz's website (although I suggest you slightly increase the recipe to 1 1/4-1 1/2 times so that the crust isn't too thin.) Then bake again once you've arranged your peaches. Et voilà, a beautiful and tasty summer dessert!

Summery Peach Tart
Makes one tart


1 tart crust or pie crust
5-6 large peaches, peeled and thinly sliced
1/2 tsp mace (or 1/4 tsp nutmeg)
1/2 tsp cinnamon
1/8-1/4 cup sugar (I used 1/8 cup, and the result was good, but there wasn't much "sauce" for the peaches.)
4 tsp flour
2 tsp lemon juice

Preheat the oven to 400 degrees F. Combine all of the ingredients in a bowl and toss to coat. Arrange the peaches in the tart crust (or just dump them in). Make sure to pour any juices leftover in the bowl over the peaches. Bake in the oven for about 35 minutes or until the juices are bubbly. If the edges of the crust start to get too brown, place foil over the edges part-way through cooking. (I didn't have this problem at all with this crust.) Allow to sit before serving.

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10 comments:

Jen @ My Kitchen Addiction August 8, 2009 at 8:45 PM  

Looks delicious! I wasn't aware of the difference between French and American butter (although I can't say I'm entirely surprised). I will blame the butter for my many failed pie attempts through the years!

Chef Fresco August 10, 2009 at 8:16 PM  

This does look delicious! I bet your kitchen collection is getting pretty expansive :)

A World in a PAN August 12, 2009 at 8:41 AM  

Summer is inspiring! I also make a thin peach tart and I lay the peaches on a crust of ground almonds, powder sugar, and one egg (you can see my July recipe on the right side of my blog). Your recipe with white peaches looks delicious too!

Lori August 13, 2009 at 7:52 AM  

I'm really looking forward to a similar trip to refill our kitchen when I'm back. How interesting about the butter!

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