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Fresh Peach Tart

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  25 Minutes
Total Time:  3 Hours 5 Minutes
  Makes one 9-inch tart; serves 8-10
Pasta frolla, the classic Italian pastry dough, may also be made with butter for a flakier crust: use 3/4 cup chilled unsalted butter, cut into pieces, for the oil, only 1 egg and omit the vinegar.
For Filling:
3 1/2 lb ripe yet firm yellow peaches, peeled, pitted and chopped
1/2 cup sugar or 1/3 cup honey, or to taste
1/2 cup dry Italian white wine
For Pastry:
1/4 cup slivered blanched almonds
1/2 cup sugar
2 cups all-purpose flour
Pinch of baking soda
Pinch of salt
2 extra-large eggs
2 teaspoons vanilla extract
3/4 teaspoon minced lemon zest
3/4 teaspoon minced orange zest
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon distilled white vinegar
Fresh Peach Tart Recipe at
FOR FILLING: In a bowl, toss together the peaches and sugar or honey; let stand for 1 hour. Then, in a saucepan, combine the peaches and wine. Bring to a boil, reduce the heat to low and simmer, uncovered, until soft, 60-70 minutes. Drain and let cool.

FOR PASTRY: In a food processor fitted with the metal blade or in a blender, combine the almonds and a little bit of the sugar. Process until finely ground. If using a blender, pour the nut mixture into the bowl of an electric mixer. To the processor or mixer, add the remaining sugar, the flour, baking soda and salt. Pulse or beat briefly until blended.

In a small bowl, whisk together the eggs, vanilla and lemon and orange zests; set aside. Turn the processor on or set the mixer on low speed (using a paddle attachment if you have one) and pour in the oil, then the vinegar, and finally the egg mixture, mixing for only a few seconds until a ball of dough forms. Divide into 2 portions, one twice as large as the other. Cover and refrigerate the smaller portion.

Preheat an oven to 425 degrees F. Place the larger dough portion between 2 sheets of flour-dusted waxed paper. Roll into a round about 11 inches in diameter and 1/8 inch thick. Peel off one piece of paper and transfer the round, paper side up, to a tart pan with a removable bottom 9 inches in diameter and 1 1/4 inches deep. Remove the remaining paper and press the pastry into the pan; trim off the overhang. Spread the filling over the pastry.

Roll out the remaining dough portion in the same manner, forming a round 9 inches in diameter. Using a fluted or plain pastry wheel, cut into strips 1/2 inch wide. Using longer strips near the center, place half of the strips about 1/2 inch apart on top of the pie. Place the remaining strips at a right angle to the first strips, forming a lattice; trim off any overhang. Press the strips against the rim to seal securely.

Place on a baking sheet and put in the center of the oven. Reduce the heat to 375 degrees F and bake for 25-30 minutes. Rotate the tart to ensure even browning and reduce the heat to 300 degrees. Continue to bake until the crust is golden and the filling puffs slightly, 20-25 minutes longer. Let cool before serving.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Signature Peach Pies
Nutrition Facts per Serving
Yield:   Makes one 9-inch tart; serves 8-10
Calories: 371
Fat. Total: 11g
Fiber: 4g
Carbohydrates, Total: 63g
Sodium: 38mg
% Cal. from Fat: 27%
Cholesterol: 49mg
Protein: 6g
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