Peaches, peaches, peaches! I love this juicy fruit and this is the perfect time of year for them. I love to go to the farmer’s market for pesticide free peaches. Did you know that peaches are ranked #2 on the Environmental Working Group’s Dirty Dozen list? That’s because the trees are very prone to disease and fungi. I’ve heard they are actually very hard to grow pesticide free and many who claim to be free of pesticide are still sprayed at the blossom stage.
This dessert is so buttery and delicious; it’s really a heart attack in every bite. I recommend eating this as a dessert and not trying to eat it for breakfast like I attempted to do with the leftovers. It’s super heavy for breakfast and will most likely make you feel sick. But don’t get me wrong, it’s definitely superb. Top this off with some vanilla bean ice cream and it’s a perfect treat to sulk over a break-up.
The recipe below is meant to make 8 individual small tarts. I didn’t have the patience to make 8 little tarts so I just rolled out the entire dough and baked it in a pie pan.
Prep time: About 3 hours including 2 hour of refrigeration
Cook time: 30 minutes
Yield: 8 servings
Adapted from Gourmet
- 1 stick (1/2 cup) plus 2 tablespoons unsalted butter
- 8 ounces (2 cups) unbleached pastry flour* (not whole-wheat)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 to 6 tablespoons ice water
For almond filling
- 3/4 cup sliced blanched almonds (about 2 1/2 ounces)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/4 cup sugar
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 4 firm-ripe peaches
- 3 tablespoons unsalted butter
- 1/4 cup sugar
- vanilla or honey ice cream
- raspberry sauce
- *Available at specialty foods shops and some supermarkets
Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
Preheat oven to 375°F.
Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.