Peach Tart

Another fruity tart for husband: this one from an old InStyle magazine.


To make the crust: In a small bowl combine almonds and 1/4 cup of the sugar. With an electric mixer, cream butter and additional 1/4 cup sugar until light in color. Sift flour over the butter mixture; add almond-sugar mixture and salt. Combine until no lumps remain. Chill dough in plastic wrap for 2-3 hours; remove from plastic; divide pastry into 2/3 and 1/3 pieces. On a floured surface, roll out the larger portion of the dough to an 11" circle. Fit into a 9" removable bottom tart pan. Trim excess, combine with the remaining dough.

Combine peaches with remaining sugar; arrange in pastry shell. Roll out remaining dough into 11" circle and cut into strips of equal width.

Preheat oven to 375°F. Interweave pastry strips in a lattice fashion. Secure ends to piecrust; trim edges and crimp. Bake 40 minutes, or until pastry is golden. Cool; remove pan bottom. Serve with ice (soy!) cream, if desired.

Serves 6.


2/3 cup ground almonds
1/2 cup plus 1 tbsp sugar, divided
10 tbsp unsalted butter, room temp
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 lb. firm peaches, skinned, pitted, and cut into quarters

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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