The Tart with Caramelized Peaches and Cream is a fabulous dessert suitable for any occasion. It can be consumed for breakfast, a snack, or for Sunday lunch. It’s truly an irresistible treat. A crumbly pastry shell that holds delicious caramelized seasonal fruit, scented with cinnamon. The whole is then covered with a soft cream, which makes it a special dessert. I won’t tell you how long it lasted at home. Everyone really liked it. Do you want to know how to make it? Follow me in the kitchen and we’ll prepare it together.
You can also read:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 461.08 (Kcal)
- Carbohydrates 58.51 (g) of which sugars 44.88 (g)
- Proteins 6.34 (g)
- Fat 24.14 (g) of which saturated 14.88 (g)of which unsaturated 9.14 (g)
- Fibers 1.38 (g)
- Sodium 17.21 (mg)
Indicative values for a portion of 200 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 for the Tart with Caramelized Peaches and Cream
- 1 3/4 cups all-purpose flour
- 7 tbsps butter
- 6 tbsps sugar
- 1 egg
- 1 egg yolk
- 1 cup milk
- 5 tbsps sugar
- 2 egg yolks
- lemon zest
- 1 tbsp all-purpose flour
- 3 yellow peaches
- 5 1/2 tbsps sugar
- 1 pinch ground cinnamon
- 3 tbsps butter
Tools needed for the Tart with Caramelized Peaches and Cream
- Plastic wrap
- Parchment paper
- 1 Frying pan
- 1 Small saucepan
- 1 Small bowl
- 1 Rolling pin
- 1 Baking pan
- Electric beaters
Preparation of the Tart with Caramelized Peaches and Cream
Peel the yellow peaches using a small knife. If the peaches are ripe, they will peel easily; otherwise, soak them for a few minutes in very hot water.
Remove the pit, cut them into cubes, and place them with the sugar, butter, and cinnamon in a small pan.
Cook over moderate heat, stirring often, until most of the liquid evaporates and the peaches become caramelized. Let cool.
Now, focus on preparing the cream. Pour the milk into a small saucepan. Add the lemon peel and bring almost to a boil.
Work the egg yolks with the sugar in a small bowl with electric beaters until they become light and fluffy.
Gradually add the flour and mix well. Add the mixture to the boiling milk and mix quickly.
The cream should not thicken much. Turn off the heat and let it cool with plastic wrap in contact.
On a pastry board, place the all-purpose flour and add the sugar. Mix these two ingredients well and form a well in the center.
Add the softened butter cut into pieces, the whole egg, and the yolk after beating them a little with a fork.
Work quickly with your hands until you get a smooth dough. Wrap the pastry in plastic wrap and place in the refrigerator for about thirty minutes.
After the time has passed, take the dough out of the fridge, cut a piece and set it aside, wrapped in plastic wrap. This will be used to decorate the top of the tart.
Place the pastry dough between two sheets of parchment paper and roll it out with a rolling pin to form a disk that will cover the bottom and sides of a 20 cm diameter pan.
It may be useful to use a pan with a removable bottom to facilitate removing the dessert once cooked, otherwise create a cross with two strips of parchment paper and place it on the bottom of the pan.
Place the caramelized peaches inside the pastry shell and cover with the cream, smoothing it well.
With the pastry set aside before, make the decorations on the surface as desired.
Bake in a preheated oven at 350°F for about 40 minutes, then, once fully cooked, take the dessert out of the oven and let it cool before removing it from the pan.
Dust with powdered sugar. The Tart with Caramelized Peaches and Cream is ready. Enjoy your tasting!
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I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed of the publication of my video recipes.
If you want to become a fan of my Facebook page to be updated on my new recipes and stay in touch with me, click HERE and then click LIKE.
Annamaria between oven and stove is also on Instagram Pinterest and Twitter, follow me in numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The form to join is at the top right.
THANK YOU FOR YOUR ATTENTION AND HAPPY NAVIGATION
