Roasted Peach Tart
Roasted Peach Tart uses delicious, fresh, seasonal peaches. Many pastry chefs wait all year for peach season, refusing to use frozen. We think they have a point!
In our recipe, peaches are blanched to remove the skin. Next, the peaches are pitted, and sliced.
A cake-like batter rests in a sweet cookie crust. The peaches are then placed in a circular formation and the whole tart is ready to bake. The batter rises as the peaches roast.
The result is sublime!
You will need one recipe of Gluten Free Tart Dough.
Roll this into a 9-inch tart shell. Then, fully chill.
Let’s begin making Roasted Peach Tart!
Roasted Peach Tart
- 7 or 8 peaches medium sized
- 1/2 cup granulated sugar
- 4 tablespoons butter, unsalted cut into small pieces
- 2 large eggs
- 1 large egg yolk
- 1/4 cup Peetz S.M.A.R.T Blend
- 3/4 teaspoon baking powder
- 1 9 inch tart made from Gluten Free Tart Dough unbaked and chilled
- Preheat the oven to 375 F.
- Bring a large pot of water to a rolling boil.
- Blanch the peaches to removethe skin. (See Tips and Tricks below recipe!)
- Set peaches aside to cool.
- Meanwhile, in the bowl of a stand mixture fitted with a paddle attachment, combine the sugar and butter until well blended.
- Add the eggs one by one.
- Next, add the yolk. Continue to beat until it the batter comes together.
- Add the flour and baking powder and mix until combined.
- Remove the tart shell from the refrigerator. Dock the bottom ( See Tips and Tricks below!)
- Smooth the cake batter into the bottom of the 9-inch tart evenly.
- Cut the peaches in half and remove the pit.
- Cut each peach half in half again.
- Press each peach half, cut side down, into the cake batter, starting at the perimeter of the of the tart crust.
- Continue to use all the peaches, placing in a circular fashion.
- Bake in the oven on the lowest rack for about 20 minutes.
- Sprinkle the peaches with the remaining sugar.
- Bake an additional 10-15 minutes, until the peaches begin to caramelize.
Tips and Tricks
What’s the best way to pick a peach?
Look for peaches that are a golden peach in hue, with a glowing blush. Peaches should have a fresh peachy smell.
Buy peaches when they are a bit firm in your hand unless you want to use them right away. In this case, buy the peaches when they are a bit softer.
How to blanch peaches.
Here are the steps. Blanching makes it easy to remove the skin, while leaving the juicy flesh.
- Wash the peaches and remove the stem and leaves.
- Set up a cold-water bath, by adding ice water to a large bowl.
- With a paring knife, cut an “x” at the bottom of each peach.
- Submerge the peaches into the boiling water for 30 seconds.
- Remove with a slotted spoon.
- Immediately plunge the peaches into the cold water.
- Peel the skin off with your hands and set the peaches aside.
How to dock a crust.
“Docking” a crust simple means to poke holes in it. The easiest way to do this is with a fork. Pick the bottom of the tart shell multiple times. This will allow for the steam to escape while baking in the oven.