Just one day left for the 12 DAYS OF CHRISTMAS PIES AND TARTS!!! This Peach Tart has a delicious tart, lined up with peaches, then topped with peach whipped cream!! Yum!!
Delicious homemade tart, peaches and whipped cream. What more do you want in life?? ? I used to have fruit tart for my birthday when my boys were still little. The crust used to intimidate me so much because I thought it was really complicated to make. But it turns out it’s really not that hard. I’m really happy that I didn’t let my fear stopped me from making this tart!!
In a food processor, mix together the flour, sugar and salt.
Add the butter, then later the mixture of heavy cream, vanilla and egg yolk.
After a few pulses, it will pull away from the sides. Then shape it into a disc, wrap it with plastic wrap and chill.
After chilling, roll it out unto a flour surface into a 11 inch round circle. The thickness should be 1/2 inch. Fit it into the removable tart pan.
Line the tart with double layered foil and pie weight. Bake for 20 minutes in a 350 degrees oven. Take it out, take out the foil and pie weight, then cover the edges with foil so it doesn’t burn. Bake it again for 3 minutes on each side. The tart is now ready for assembly.
While the tart was baking, drain the peaches from the can and let dry more on a paper towel.
Assemble the peaches all around the tart. You will have some left over.
Cut up the leftover peaches and mix it into the homemade whipped cream. You’ll get little chunks of deliciousness in each bite!
Mmm … mmmm …. mmmm ….. What a treat!! Of course when peaches is in season you can use fresh peaches, but the canned peaches makes this dessert a year-round tart!!
Happy Baking!!
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- 1 egg yolk
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/4 cups flour
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 8 tbsp butter cut into 1/4 inch pieces and chilled
- 2 400 g can sliced peaches in syrup
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
Ingredients
Tart Crust
Peach Filling
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- In a small bowl, mix together the egg yolk, vanilla and heavy cream
- Place the flour, sugar, and salt in the bowl of a food processor.
- Add the butter and pulse until it becomes pea sized crumble
- Add the egg yolk mixture and pulse again until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Wrap the dough tightly in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
- Press the dough gently into the removable tart pan(s), trimming away any excess. Chill again for 30 minutes.
- Preheat oven to 350 degrees F.
- Place the tart on a baking sheet. Line tightly with double layer of foil, and cover the edges. Add the pie weight. Bake for about 20 minutes.
- Take it out of the oven and take out the foil and pie weight. (BE VERY CAREFUL, THE PIE WEIGHTS ARE VERY HOT!)
- Cover the edges with small pieces of foil. Bake again for 3 minutes, turn the baking sheet, bake for another 3 minutes.
- Let cool on a wire rack.
- Drain both cans of peaches and let it dry on paper towel.
- Arrange the peaches in the tart. Chop the remainder into fine pieces.
- In a stand mixer, whisk the cream, powdered sugar until stiff peaks are formed.
- Fold through the finely chopped peaches. Spoon the whipped cream on top of the peaches. Serve right away or let cool in the fridge.
Adapted from : Baking a Moment and Tastemade
