Sunday, October 14, 2012

Peach tart with fresh peaches and apricot jam

The recipe for this tart is from Marco Canora's book Salt to taste. This is one of the best cookbooks I have. The Italian-style recipes represent home cooking at its best, but the thing I like most about this book is that it sounds like a bunch of advices how to do everything in the best possible way. 
This tart is light, fruity and very fresh.

  • 8 Tbsp butter (1 stick;~ 120 g)
  • 1/3 cup granulated sugar (60 g)
  • 2 cups all purpose flour (120 g)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup apricot jam
  • 5 peaches
  • juice of half lemon
  • 2 Tbsp confectioners sugar 
Beat butter and sugar with an electric mixer. Add eggs and stir in vanilla. Sift flor in another bowl and add baking powder and salt. Add flour mixture to the butter mixture and just combine them without overworking. Form a ball from the dough, put it in a plastic bag and place it in the refrigeratior for some hours. 
Preheat oven to 350º F (180º C). Roll dough onto a floured surface until it gets 1/4 inch thick and fit it into a 11" tart pan. Trim the edges and spred the jam over the surface. Wash peaches, pit and quarter them and cut every quarter in four slices. Sprinkle slices with lemon juice and arrange in concentric circles over the jam. Bake tart for 30-40 minutes until the edges get golden. Remove from the oven and sift confectioners sugar above. Eat warm.


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  2. The crust looks very fluffy. How does it taste relative to pie crust?

    1. This crust is softer and tastes more biscuit-like than the pie crust, Alana

  3. Your work has been copied here, it's translated but it's all your, with photos and all .