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Simple Peach Tart

by Tom Fleming

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Serves 6


2 cups all-purpose flour

8 oz. unsalted butter (cold)

1/4 tsp. salt

2 TBSP sugar

1/2 cup milk


6 large peaches

1 tsp. ground cinnamon

1/2 cup sliced almonds

1 TBSP sugar

1/2 oz. peach liquor

6 TBSP unsalted butter

3 TBSP brown sugar

1/4 cup melted butter


Cube cold butter and place in the bowl of stand mixer with flour, salt and sugar. Using a dough hook, mix ingredients on low speed, cleaning down sides of bowl often.

Continue mixing until butter in incorporated and has a meal-like consistency. Slowly add milk to mixture when dough hook is turning.

Note: depending on relative humidity, all of the milk may not be needed for this recipe.

When a ball has formed, rub hands with flour and remove dough from mixer. Form dough into cylinder and wrap in plastic wrap. Place in refrigerator and allow to rest for 2 hours.

Wash peaches with cold water and dry. Slice peaches in half lengthwise and remove the pit. Place in a baking pan with skin up and roast at 350° until skin breaks away from pulp, approximately 15-20 minutes depending on ripeness. Allow to cool and remove skin. Slice peaches into wedges and reserve.

In a food processor, place butter, sugar, almonds, peach liquor and cinnamon. Mix using the pulse button and reserve.

Cut 6 pieces of dough 3/8 inch thick. Roll out on flour surface until 4-6 inch wide circles. Evenly fill each circle with roasted peaches. Top evenly with butter mixture. Fold remaining dough over to form a tart-like shell, remembering to leave the center exposed. Brush with butter and sprinkle brown sugar on top.

Bake 325° until golden brown. Serve with fresh whipped cream.

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