Julia Child made a famous peach tart that required a few more steps and ingredients. I am certain even she would be impressed with the easy, fewer, yet authentic ingredients in this perfect tart recipe.
You can see this lovely tart in the photo below. The dough base begins on the stove top, the 3 sliced peaches are baked in the oven at the same time as the tart shell, and the gloss added on top of the fruit at the end is Bonne Maman French made jelly! A French import, their preserves are fruit, sugar, lemon juice and pectin - that is it. You can download a $1 coupon from their website making it a great deal, too. Click here for their website: Bonne Maman Preserves
This tart is easy, tasty, and professional looking.
This tart is easy, tasty, and professional looking.
Bon Appetit!
 |
| My Fresh Peach Tart |
Preheat oven to 325 degrees
Ingredients tart dough shell:
1 and 1/2 sticks butter
1 ounce vegetable oil
1 ounce vegetable oil
3 ounces water
1/3 cup sugar
1/3 cup sugar
1/2 teaspoon vanilla
1 and 1/4 cups all purpose flour
1/4 teaspoon salt
Fruit:
In this photo 3 large, firm, unpeeled peaches were used. If using a larger pan select 4 peaches, or use plums, apricots, etc. You will need double the amount when using a smaller stone fruit size. If using apples, peel first. Cut fruit in half and then slice in thin slices, and place on cookie sheet covered in parchment or a silicone pad. Bake at 325 for 40 minutes at the same time the dough is cooking. If they look like they are drying out, remove at 30 minutes. You don't flip the fruit over during baking as the top side of the fruit will be placed down on the dough.
Topping:
1/2 - 3/4 jar of Bonne Maman fruit preserves either peaches, apricot, berry or flavor of your choice, and heat it slightly in saucepan to spreading consistency.
Fruit:
In this photo 3 large, firm, unpeeled peaches were used. If using a larger pan select 4 peaches, or use plums, apricots, etc. You will need double the amount when using a smaller stone fruit size. If using apples, peel first. Cut fruit in half and then slice in thin slices, and place on cookie sheet covered in parchment or a silicone pad. Bake at 325 for 40 minutes at the same time the dough is cooking. If they look like they are drying out, remove at 30 minutes. You don't flip the fruit over during baking as the top side of the fruit will be placed down on the dough.
Topping:
1/2 - 3/4 jar of Bonne Maman fruit preserves either peaches, apricot, berry or flavor of your choice, and heat it slightly in saucepan to spreading consistency.
Method:
In a saucepan, heat butter, oil, water, sugar and vanilla until melted. See below. Then add the flour and salt. Combine in saucepan until it forms a ball. Remove from heat and cool until OK to handle. Place ball in center of removable bottom tart pan and press into place. This one is 9.5 inches, but the dough will be enough for a larger pan. Before baking, "dock" the dough by pricking it with a fork to prevent it from rising. Bake for 40 minutes it will not be completely brown. That is the complete baking cycle.
Remove dough and fruit from oven, and cool about 15 minutes or until fruit can be handled. Place the fruit top side down on the tart beginning with outer circle.
Spread heated preserves on top of fruit and let it cool and set before serving. That's it! Serve as is or with a scoop of ice cream.
Remove dough and fruit from oven, and cool about 15 minutes or until fruit can be handled. Place the fruit top side down on the tart beginning with outer circle.
Spread heated preserves on top of fruit and let it cool and set before serving. That's it! Serve as is or with a scoop of ice cream.
 |
| Invest in a nonstick removable bottom tart pan this is 9.5 inches or larger will do. |
 |
| Melt butter add liquid ingredients. |
 |
| Add dry ingredients still to cook the flour a minute before removing from heat. |
 |
| Press ball of dough into the tart pan. Dock by making fork prints to avoid dough rising during baking. |
 |
| Slice 3-4 peaches with the skin on. Don't use soft peaches or fruit only firm. |
 |
| Use Bonne Maman Peach Preserves or a flavor you like for topping after assembling the fruit on top of cooked dough. |
