1 Apt. 2B Baking Co.: White Peach Tart

Thursday, August 23, 2012

White Peach Tart

White Peach Tart

A perfect summer dessert should be easy to put together and it should definitely utilize and enhance the delicious fruit available this time of year. There are quite a few types of desserts that fit these requirements: crumbles, cobblers, and grunts for example, but sometimes I feel fancy and I want to make a tart. Something about lining a pan with fruit arranged in concentric circles just makes me feel elegant. What? Just me?

White Peach Tart

Tarts can be really easy you guys, especially when you can just pat the crust into a pan (no rolling! and for the love of unicorns, no blind baking!) Then, all you have to do is slice up some of summer's sweetest, blushing white peaches (no peeling!), toss them gently with a bit of ginger and lime for a punch of flavor, tuck them into your previously patted crust, and wait patiently.

White Peach Tart

After a few minutes in a hot oven the peaches soften and release their juices, the corny crust crisps and browns, and it's done. A perfect summer pair, all baked up in a fancy dessert that was a cinch to put together.

Not that this even needs to be said, but the leftovers (if there are any) make a delicious breakfast.

White Peach Tart with Ginger and Lime in a Cornmeal Crust
yield, 1 10'' or 11'' tart

For the Crust
This makes a nice, thick crust (about 1/4'') which is my preference. If you prefer your crusts on the thin side, you may want to set aside a bit of the dough for another use before patting it into the pan.

4 ounces corn flour (or very fine cornmeal)
4 ounces all purpose flour
1.75 ounces sugar
1/2 teaspoon salt
1/4 teaspoon lime zest
3 tablespoons olive oil
3 ounces butter, melted and cooled
1 egg yolk

1. In a medium bowl, stir the flours, sugar, salt and lime zest. Make a well in the center of the mixture and add in the olive oil, butter and egg yolk. Stir gently to combine.
2. Turn the dough out into a 10'' or 11'' removable bottom tart pan and pat it evenly on the bottom and up the sides. Refrigerate the shell while you prepare the filling.

For the Filling

4 medium white peaches
1'' piece of ginger, peeled and grated
1/2 teaspoon lime zest
juice of 1/2 a lime
1.75 ounces turbinado sugar (or white sugar)
3/4 ounce all purpose flour
1 ounce cold butter (cut into small cubes)

Preheat oven to 425º

1. Cut the peaches into wedges about 1/2'' thick (I cut my peaches into eighths).
2. In a medium bowl, whisk together the grated ginger, lime zest and juice, turbinado sugar and flour. Add the sliced peaches and toss gently to coat them in the mixture.
3. Arrange the peaches in tight concentric circles on top of the prepared shell, pour any juices left in the bowl on top, and dot the tart with the cold butter cubes.
4. Slide the tart into the oven and bake until the peaches are soft and have released their juices and the crust is golden, about 30-40 minutes. Serve warm or room temperature with whipped cream, creme fraiche or a scoop of ice cream.

White Peach Tart

18 comments:

  1. this is perfect for autumn, i think. the weather's getting cooler. i'll have to make this with my mummy.

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  2. The look it' so amazing....I love this tart!!!

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  3. You know, tomorrow is national peach pie day. I could live with national peach tart day.

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  4. I definitely wouldn't mind eating one of these! I hope the farmer's market has some good white peaches this weekend.

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  5. Oooh corn flour is a nice change for the crust! I've been honoring every summer fruit with a tart, and your white peach tart is just lovely.

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  6. I have peaches ripening on the counter. I am not ready to let go of summer. A stellar recipe, simple and packed with seasonal flavor, just scrumptious!

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  7. Found you via The Faux Martha. Beautiful site. I have a couple pounds of peaches just waiting to be used, this tart looks like a perfect solution.

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  8. The pastry ingredients are unusual, it looks crumbly and delicious I want to give it a go.Great simple dessert thanks

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  9. I just found you on Tastespotting, your site's so beautiful! and this recipe looks great! can i ask what role the cornflour plays because as tania said, the ingredients are unusual!
    xx Hannah

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    1. Hi Hannah - The corn flour is for flavor and texture. I really like the way that peaches and corn taste when combined, give it a shot!

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    2. right, I definitely will, thanks Yossy! xx Hannah

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  10. Lime! Olive Oil! What a fun recipe, I can't wait to get home and make a mini version of this.

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  11. I am so hungry after seeing the pictures. The photos are great and you could take up a second career in photography.

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  12. Lovely photos! I can't wait for when peaches are in season again. :)

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  13. Good article! We will be linκing tο this
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  14. Is the butte salted or unsalted?

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    Replies
    1. I hope I'm not too late, but the recipe should say unsalted butter

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