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Roasted Peach Tart

Roasted Peach Tart

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Ingredients
  

  • 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

Instructions
 

  • 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.
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