For the snack for the kids, the topic of today’s Light and Tasty column, I thought of offering you my latest tart, the peach tart with orange marmalade.

A tart that my kids loved so much, and so… even though they’re not exactly kids anymore… I thought it could be a good snack to suggest in this column. (After all, our kids are always little to us, right? 😀🤪).

My Light and Tasty colleagues might think I’m obsessed with peaches, since this is the third peach recipe in a row (between old and new seasons) I’m proposing… But what can I do if peaches are a favorite around here? 😁 It’s one of the few fruits that everyone in the family likes a lot, so I always buy them every shopping trip (since fruit is good for kids!) and they are never missing in the fruit bowl throughout the summer.

And so, having run out of jams, the last three tarts I made were all with peaches.

Also because… when you make the first one and they say: ‘mom, how good this peach tart is’, and then they repeat: ‘but when will you make this peach tart again?’, and then when you see that the last slice left is eaten by Flavia just before dinner (🤭) saying: what a pity the peach tart is finished… Well, you simply can’t disappoint this dear little family, right? 😀

And you quickly make the peach tart again, using the last bit of orange marmalade!

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👇 If you are not as peach-addicted as we are, apricots or plums work just as well, or here are 3 other ideas with apples, strawberries or figs. 👇

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

Ingredients

1 block coconut oil shortcrust pastry
1 peach
1/4 cup orange marmalade
sliced or chopped almonds (optional)

Tools

Tart Pan for tart
Oven Sfornatutto

Steps

Prepare the coconut oil shortcrust pastry according to the basic recipe.
Divide the block in two parts.
Cover a round baking pan with parchment paper.
👉 In the tools, I indicated, as it should be, a tart pan, even though the photos in this recipe refer to the first peach tart I made, which I had laid out by hand and assembled by eye directly on a pizza pan (😀) (I hope you’ll forgive the inaccuracies 😊).
Use one half for the base: roll it out with a rolling pin, or crumble it directly onto the pan and compact the crumbs with your hands until you get a compact base without gaps.
Form the edge by making a dough cord and pressing it on the edge of the base.
Spread the orange marmalade.
👉 Paired with peaches, it goes perfectly for us, we liked it a lot, but alternatively, you can use apricot marmalade if you don’t like the bitter aftertaste of orange marmalade.
Slice the peach (I used one large peach; if small, you’ll need two) and distribute the slices over the marmalade.
Crumble the remaining shortcrust pastry roughly and decorate the surface randomly.
Optional addition of chopped or sliced almonds.
Bake in the oven for 20 minutes at 356°F, as usual for tarts.
And in case you don’t want to use coconut oil, or you don’t want a round tart… here’s the rectangular version (9.8×11.8 inches pan) with oil shortcrust (corn oil) that I made for my nephews a few days ago. 😊