The peach tart is a true summer embrace, a cake that, with its unmistakable aroma, takes you back in time. A shell of crumbly and golden shortcrust pastry encloses a heart of sweet and juicy peaches that melts in your mouth. An authentic flavor, just like grandma’s, that tastes of home and happy memories.
The fragrance of the pastry combines with the fruity sweetness of the filling, while the peach slices on the surface, slightly caramelized from baking, add a touch of color and texture.
This tart is perfect at any time of day: at breakfast to start with sweetness, as a snack for a delicious break, or as a dessert to end a summer dinner beautifully. Every bite is an explosion of freshness, a small moment of happiness to share with the people you love.
If you love tarts:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 121.69 (Kcal)
- Carbohydrates 15.27 (g) of which sugars 3.49 (g)
- Proteins 2.60 (g)
- Fat 5.98 (g) of which saturated 3.56 (g)of which unsaturated 2.19 (g)
- Fibers 0.79 (g)
- Sodium 205.68 (mg)
Indicative values for a portion of 50 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
- 13.4 oz yellow peaches (+ peach for decoration)
- 1 lemon (juice)
- 0.88 oz powdered sugar
- 1.06 oz plain biscuits (crumbled)
- 10.58 oz all-purpose flour
- 1 egg
- 1 egg yolk
- 4.23 oz butter (cold)
- 1 pinch salt
- 1 lemon zest (grated)
Tools
- 3 Bowls
- 1 Knife
- 1 Fork
- 1 Immersion Blender
- 1 Pan
- 1 Lemon Squeezer
Peach Tart Steps
To prepare the peach tart, wash the peaches and cut them. Add the juice of one lemon and powdered sugar, leaving them to rest for about twenty minutes. Then blend the peaches and set them aside for later.
In the meantime, prepare the shortcrust pastry (how to do it here).
Once ready, roll it out, cover a 9 or 10-inch tart pan, and prick the pastry with a fork. Place the pan in the fridge to rest for 30 minutes. After the time has elapsed, take the base from the fridge and cover it with the crushed biscuits.
Pour the blended peach mixture into the pastry shell and decorate with peach slices. Place in the oven at 355°F for about 35/40 minutes. Cooking times and temperature are always indicative: always follow the instructions of your oven.
Once ready, let it cool, a sprinkle of powdered sugar, and… Happy Indulgence!
Peach Tart Storage
The peach tart keeps for 2 days at room temperature under a glass dome.
