PEACH TART
This is really a cake, there is no crust. It is baked in a springform pan. It is an Italian recipe. It is from Marcella Hazan. I have made this cake for years. Soon I am going to try it with frozen peaches, see if it produces good results, and post a measurement here for it, and any adapted method. In the summer, make sure to use slightly underripe fruit that is firm and large. Freestone peaches are best because they are easy to slice, but any good quality peach can be used, as can, I'm told, nectarines.
Provided by Tuck Burnette
Categories Dessert
Time 1h40m
Yield 1 10-inch cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
- Cream the butter and sugar. Beat in the eggs.
- Sift or stir together the dry ingredients, then fold into the batter.
- Stir in the vanilla.
- Grease and lightly flour a 10-inch springform pan.
- Spoon 2/3's of the batter into the pan.
- Cover with the sliced fruit.
- Add remaining batter, spreading evenly.
- Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
- This tart will keep under refrigeration for 1 week, covered.
Nutrition Facts : Calories 336.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 100.2, Sodium 323.8, Carbohydrate 49.9, Fiber 1.9, Sugar 32.4, Protein 5.4
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L Torres
[email protected]This tart is a must-try for any peach lover! The peaches are perfectly ripe and juicy, and the crust is flaky and buttery. I highly recommend it.
Vix Gaming
[email protected]I'm not a big fan of peaches, but I loved this tart! The crust was flaky and buttery, and the peaches were perfectly ripe and juicy.
Suku Adhikari
[email protected]This was my first time making a peach tart, and it turned out great! The instructions were easy to follow, and the tart was delicious.
Amira Shrief
[email protected]This tart is amazing! The peaches are so sweet and juicy, and the crust is perfectly flaky. I will definitely be making this again.
Beshara Abdo
[email protected]I love this peach tart! The crust is flaky and buttery, and the peaches are sweet and juicy. It's the perfect dessert for any occasion.
Suzanne Hubbard
[email protected]This peach tart is the perfect summer dessert. It's light and refreshing, and the peaches are perfectly ripe and juicy.
Stout Farmhouse Designs MLC Productions
[email protected]I made this tart for a party last weekend, and it was a huge hit! Everyone loved the combination of peaches and almonds. The tart was also very easy to make, which is always a bonus.
Cheslyn Hope
[email protected]This peach tart is a summer staple in our house. It's so easy to make and always a crowd-pleaser. The peaches are the star of the show, and the almond extract adds a nice touch of flavor.
Jani Graphics
[email protected]This tart was delicious! The peaches were sweet and juicy, and the crust was perfectly flaky. I loved the addition of the almond extract, which gave the tart a lovely nutty flavor.
Natalie Arroyo
[email protected]I've made this peach tart several times now, and it's always a hit with my family and friends. The tart is so easy to make, and the results are always stunning. The peaches are perfectly complemented by the almond extract and the flaky crust.
Owusu Mensah John
[email protected]This peach tart was a delight to make and even better to eat! The crust was flaky and buttery, and the peaches were sweet and juicy. I loved the addition of the almond extract, which gave the tart a lovely nutty flavor.