The PEACH AND AMARETTI TART is a summer dessert with a rustic appearance and a fresh flavor, easy to make and wonderfully indulgent, combining the sweetness of peaches with the almond taste of amaretti for a real treat.
The result is an aromatic and delicious tart, with a perfect balance between the softness of the peaches and the crunch of the amaretti, all wrapped in delicate shortcrust pastry. Be sure to choose sweet, flavorful peaches for the best result.
It can be served for breakfast — which in summer we sometimes like a bit richer — or as an after-dinner dessert, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream to make it even fresher and more indulgent.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 419.27 (Kcal)
- Carbohydrates 61.16 (g) of which sugars 30.20 (g)
- Proteins 6.52 (g)
- Fat 18.12 (g) of which saturated 10.87 (g)of which unsaturated 6.93 (g)
- Fibers 1.91 (g)
- Sodium 105.21 (mg)
Indicative values for a portion of 150 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
- 2 cups all-purpose flour
- 5/8 cup granulated sugar
- 1/2 cup butter
- 3/4 tsp baking powder
- 1 pinch salt
- lemon zest
- 1 egg (medium at room temperature)
- 1 egg yolk
- 3 yellow peaches
- 1.8 oz amaretti
- 1.5 tbsp granulated sugar
FOR THE PEACH AND AMARETTI TART YOU WILL NEED
- 1 Bowl
- 1 Tart pan 8 in
- 1 Plastic wrap
- 1 Pastry board
- 1 Rolling pin
PREPARATION – PEACH AND AMARETTI TART
Making the PEACH AND AMARETTI TART is very easy and does not require special pastry skills.
In a bowl or in the bowl of a stand mixer fitted with the paddle attachment, place the sifted flour and baking powder, the sugar, a pinch of salt and the lemon zest. Mix the dry ingredients and add the cold butter cut into pieces.
Quickly incorporate the butter so as not to warm it, until you obtain a sandy mixture. Finally add the whole egg and the yolk and mix until you get a smooth dough ball.
Wrap it in plastic wrap and transfer it to the refrigerator to firm for at least 30 minutes.
Roll out 3/4 of the dough to a thickness of about 1/8 in and line a tart pan, preferably with a removable base, about 8 in in diameter. Alternatively, line the pan with parchment paper.
Prick the base with a fork without piercing too deeply and sprinkle it with the crumbled amaretti.
Peel the peaches and remove the pits. Arrange them in a circular pattern and sprinkle with the sugar.
Cover with the remaining pastry rolled a bit thinner, seal the edges well and remove any excess dough. Prick the surface.
Bake in a preheated conventional oven at 356°F for 35-40 minutes. When baked, remove from the oven and let it cool completely. Then unmold it, taking great care as the shortcrust pastry is delicate and soft due to the baking powder, and place it on a serving plate.
STORAGE
If the tart has been freshly made and will be eaten within 1-2 days, it can be stored at room temperature. Cover it with plastic wrap or keep it in an airtight container to prevent it from drying out. If indoor temperatures are high, transfer it to the refrigerator, always well covered.
VARIATION
Instead of placing whole peaches, you can cut them into large chunks and sprinkle them with sugar.
