The Canned Peach Tart is part of the group of desserts I couldn’t prepare well. Sometimes the shortcrust pastry was not soft or it turned out as hard as a brick. Other times the cream was too runny, or worse, I burned everything during cooking. In short, this Tart with canned peaches couldn’t find its successful outcome.
This year, however, due to the Pandemic that kept us locked indoors, I was determined to learn; Tarts had to be added to my blog’s recipe list and, above all, they had to look nice and taste good. I can tell you that after the Tart with cream and cherries and after the Hazelnut cream tart something changed. Now I enjoy making the shortcrust pastry, I can understand the right consistency and thickness it should have, the cream always turns out well, the recipe is by my Grandma Licia!
Finally, here is the recipe for the Peach Tart with cream, and I hope you like it as much as I do. With a delicate flavor and the right consistency enriched with chocolate chips. It’s a very versatile tart that you can make anytime; it has no season, you see. The canned peaches are easily found in glass or tin jars, or if you’re lucky, your grandmothers might make them at home. To prepare the shortcrust pastry, I used kefir colato, which you can obviously replace with a 125 g jar of plain yogurt and a single egg.
If you’re looking for a different shortcrust pastry recipe and it’s pumpkin season, try my recipe for Pumpkin and cinnamon shortcrust pastry, a scent that will enchant you!
Let me know if you’ll try this recipe too!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 731.55 (Kcal)
- Carbohydrates 132.19 (g) of which sugars 64.53 (g)
- Proteins 26.81 (g)
- Fat 13.91 (g) of which saturated 6.69 (g)of which unsaturated 5.75 (g)
- Fibers 2.50 (g)
- Sodium 333.63 (mg)
Indicative values for a portion of 125 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 a 9-inch Peach Tart:
- 11.3 oz all-purpose flour
- 0.65 cup plain yogurt (in my case 125 g kefir colato)
- 0.625 cup sugar
- 1 egg
- 1 tbsp baking powder
- 1 packet vanillin
- 1 pinch salt
- as needed peaches (canned)
- as needed chocolate chips
- as needed brown sugar
- 2 cups whole milk
- 2.1 oz all-purpose flour
- 2 eggs
- 0.35 cup sugar
- 1 packet vanillin
- as needed lemon zest (to your liking)
Tools for the Canned Peach Tart
- 1 Pan
- 1 Bowl
- Oven
- 1 Pot
- 1 Hand whisk
- 1 Electric whisk
- 1 Rolling pin
- 1 Spatula
- 1 Scale
Preparation of Grandma Licia’s cream:
Timing: the cream must be prepared at least an hour before the shortcrust pastry because it needs to cool to room temperature to have the right consistency, mind you. The pastry must rest for an hour in the fridge before being used as the base of our peach tart.
Let’s take a pot with high sides and work with the electric whisks the two eggs with the sugar. We need to get a light and frothy cream. Add the amount of flour and the packet of vanillin.
Place the pot on the stove, keeping it at minimum and start pouring the milk, not the whole amount, even 400 ml might be enough. If you decided to add the grated lemon zest, this is the time to add it.
Let it thicken while stirring with the whisk, in this case by hand. The cream will take about 5 minutes to thicken. Be careful not to form lumps.
When you turn off the heat, keep stirring the cream for a few minutes. Cover the pot with a damp cloth and let it cool to room temperature.
Let’s take a bowl, crack the egg inside, and pour the 125 g jar of plain yogurt. As I mentioned, I used kefir colato since my grains now produce about 130 g of yogurt every three days.
Add the sugar, the pinch of salt, and the packet of vanillin and start working everything with your hands.
Add the tablespoon of baking powder and then the flour in small handfuls so that no lumps are formed.
Work until you get a soft and slightly sticky shortcrust pastry dough.
Cover it with food film and place it in the refrigerator to rest for at least an hour.
Preheat the oven to 356°F in static mode
Take the shortcrust pastry from the fridge and, with the help of a rolling pin, roll it out on a sheet of baking paper. We need to fill the 9-inch tart pan with a base about 0.4 inches high and create only the edges, which are also about 0.4 inches thick.
The base of this tart must be substantial since it will have to hold the weight of the cream and peaches.
Pour the cream in the center and with a marisa or spatula spread it well, avoiding uneven levels.
Now cut the canned peaches into not-too-thin slices and place them like sun rays over the cream.
Dust everything with brown sugar and sprinkle the chocolate chips.
Bake for about 25-30 minutes. After 25 minutes, keep an eye on the oven because it has happened before that at the 25th or 28th minute, the tarts were already cooked.
Let the peach and cream tart cool in the pan for at least 3 hours before putting it on a plate.
If you like, when you serve it at the table, you can dust it with powdered sugar, maybe just on the edges like I did.
Enjoy your meal!!!
Storage of the peach tart:
The peach tart with cream and chocolate chips can be stored in a cake holder for up to 4 or 5 days from its preparation.
Variations:
Tarts are known to be perfect with any ingredient you decide to use, as I previously mentioned I have already tried the version with cream and cherries and the more classic tart with hazelnut cream. I believe you will see many more tart variations soon because I can’t stop anymore. I managed to find the right balance for their success and now I can experiment with any variant. If you feel like it, suggest your favorite tart, and maybe I’ll try to make yours!
