The other day I picked up some peaches from the market. I’m not overly fond of peaches but I wanted to try and bake with them. Last year I made a peach crisp that turned out pretty amazing. Unfortunately this was before my blogging days, so I don’t have a picture, and silly me didn’t save the recipe either. So imagine my joy when while surfing through one of the linky parties I participate in, I found a recipe for a pretty amazing looking Peach Tart.
I was quite eager to see what it would turn out like, because unlike the other pies I’ve made in the past, this one calls for a different recipe for the dough. The method is more cake like than dough like and I was wondering what flavors nutmeg and peaches would yield. I tell you, once I bit into this tart, all I could do was close my eyes and smile. This crust with its hint of almond and the nutmeg-peach coupling truly is a match made in heaven. This recipe is a keeper, for sure. I know I’m going to make this every time peaches come around. I honestly hope, for your sake, you give this a try. It is so good, no one, and I mean absolutely no one, should go without tasting it for yourself. So try it and let me know what you think.
Adapted from: A Bountiful Kitchen
(Makes one 9″ tart)
For the Tart Shell:
1/2 cup sugar
1/4 cup butter
1/2 an egg
1/2 tsp Almond extract
1 1/8 cups flour
Preheat the oven to 180ºC
Lightly grease a 9″ pie pan,
Cream the butter and sugar till light and fluffy.
Add the egg and the almond extract and mix well.
Add the flour and fold it in gently. Do not over mix. Add flour till the dough is no longer sticky.
Press it to line the pie pan. Pierce with a fork to allow the steam to escape.
Bake for 10-15 minutes or till it has a hint of light brown coloring.
Cool completely before filling.
For the Fresh Peach Filling:
1/2 cup white sugar