The soft peach tart with blended peaches in the batter is a new version I created with the “smart mold”. Besides the classic base, numerous fresh and light variations can be made, perfect for summer or other seasons using fruits that each offers.
My recipe is very simple, prepares in 10 minutes and cooks very quickly; you don’t need to whisk anything, just a bowl and a whisk to incorporate the dry ingredients into the liquids and the mixture is ready. Last week I made two other variations, the soft raspberry tart and blueberry tart, great when filled with jams, creams, and fresh fruit.
All my soft fruit tarts are lactose-free and can be frozen. If you have excess ripe fruit, prepare my bases and freeze them, they will be very useful in the peak of summer when the heat won’t allow us to turn on the oven; just defrost and fill them to your liking.
Try other variations too:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 256.09 (Kcal)
- Carbohydrates 37.05 (g) of which sugars 18.81 (g)
- Proteins 4.79 (g)
- Fat 10.91 (g) of which saturated 2.18 (g)of which unsaturated 8.09 (g)
- Fibers 0.85 (g)
- Sodium 21.52 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 4.8 oz nectarines (net weight for 4.8 oz of puree)
- 2 large eggs
- 1/3 cup peanut oil (or other oil to taste)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
Tools
- 1 Bowl
- 1 Immersion Blender
- 1 Sieve
- 1 Cake Pan for soft tart or smart mold 11 inches
- 1 Whisk
Procedure
Wash the peaches, dry them, peel and cut into pieces, you only need 4.8 oz. Place them in the immersion blender cup and puree them.
In this case, there is no need to filter anything as the peach pulp has no waste.
Sift the flour with the baking powder.
Place the eggs and sugar in the bowl, mix well with the whisk. Add the oil, peach puree, grated lemon zest, and vanilla, incorporating everything.
Pour the sifted flour with the baking powder into the bowl, stirring constantly with the whisk, to obtain a homogeneous dough.
The dough is ready.
Pour the dough into the greased and floured soft tart mold.
Bake the tart in a preheated static oven at 347°F for about 20 minutes.
Do the toothpick test to check the cooking, if necessary extend it by a few minutes.
The soft peach tart is ready, take it out of the oven, wait a few minutes and turn it over onto a cooling rack. Let it cool completely and fill it as desired.
Tips
Storage
The soft peach tart can be stored at room temperature for 2/3 days well covered.
The filled soft tart can be stored in the refrigerator for about 4 days, depending on the creams you have used.
The base can be frozen and kept in the freezer for 3 months
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