The Normandy Peach Tart Recipe When pears are not in season, use the very ripest of the summer’s peaches in this version for a wonderfully indulgent dessert.
9–10in (23–25cm) tart pan
food processor with blade attachment
1 sweet pastry shell
1 cup whole blanched almonds
9 tbsp unsalted butter
1/2 cup sugar
1 large egg, plus 1 large egg yolk
1 tbsp Kirsch
2 tbsp all-purpose flour, sifted
2 1/4lb (1kg) ripe peaches
1/3 cup apricot jam
2-3 tbsp Kirsch or water
1 Make the pastry shell. Preheat the oven to 400°F (200°C).
2 Heat a baking sheet in the bottom of the oven. For the almond cream, grind the almonds to a “flour” in the food processor.
3 Beat the butter and sugar until fluffy. Add the eggs and egg yolk, beating well. Add the Kirsch, then stir in the almonds and flour. Spoon into the pastry shell.
4 Immerse the peaches in a pan of boiling water, leave for 10 seconds, then transfer to a bowl of cold water.
5 Cut each peach in half, remove the pit, and peel off the skin. Cut each half into thin slices and arrange on the almond cream.
6 Set the pan on the baking sheet, and bake for 12–15 minutes. Reduce the oven heat to 350°F (180°C), and bake for another 25–30 minutes, until the almond cream is puffed up and set. Leave to cool in the pan.
7 Make a glaze by melting the jam with the Kirsch, and work through a sieve. Unmold the tart, then brush with the glaze.
Best eaten the same day but can be kept for 2 days in an airtight container.
Almond cream makes a delicious filling, and its flavor pairs well with certain fruits. Stone fruits such as peaches, nectarines, cherries, and plums make the best flavor pairings with almonds, but play around by adding apples, raspberries, or blueberries.
|Normandy Peach Tart|