Sadly, this year’s peach crops in Massachusetts were lost because of bad weather, so I’ve purchased ones that have arrived in our local markets from other parts of the country.
I’ve used them in smoothies or as garnishes for grilled meats, and added slices to my morning cereal bowl. But, my favorite creation has been to feature them in a glorious French tart.
Prepared with an extra-rich pastry dough (the recipe for which was shared by talented baker and caterer, Barb Morse), the tart shell is pre-baked and then filled with sliced peaches coated in a thickened peach puree mixture scented subtly with cardamom.
Once baked, it is best to let the tart stand a while at room temperature so that the juices have a chance to cool and thicken. Then you can slice this confection easily and gild the lily by garnishing each serving with a dollop of crème fraîche and a drizzle of rosé syrup. The latter is made by simply reducing leftover rosé (plentiful around our house in the summer!) with sugar. Nothing says summer like a peach dessert!
Print This Recipe
Peach Tart with Crème Fraiche and Rosé Syrup
2 cups dry rosé wine
1/2 cup sugar
1/8 tsp ground cardamom (See note.)
1 1/4 cups all-purpose flour
1 1/2 tsp sugar
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, chilled and cut into 1/2 inch dice
1/4 cup cold heavy cream plus 1 to 2 teaspoons extra if needed
5 cups peach slices, peeled and cut into 3/4-inch thick wedges (See note.)
3 tbsp sugar
3/4 tsp cardamom
3 tbsp cornstarch
2 tbsp dry rosé wine
1 cup crème fraîche, whisked well to lighten the texture
1. Center a rack and preheat oven to 400 degrees F. Have ready a 9-inch tart pan with a removable bottom.
2 For syrup, combine rose, sugar, and cardamom in a medium saucepan over medium high heat. Stir well until sugar has dissolved. Cook until mixture has reduced to 1/2 cup and is slightly thickened and syrupy, about 10 minutes. Cool, cover, and refrigerate. Syrup will thickens as it sits. (Syrup can be prepared 1 day ahead; cover, and chill.)
3. For crust, pulse flour, sugar and salt in the bowl of a food processor. Add butter and pulse until pieces resemble peas. Add cream and pulse quickly until dough forms a mass on the blade. If dough seems dry add extra cream. Transfer dough to a floured surface and knead slightly to form a disk. Wrap in plastic wrap and chill 45 minutes (Dough can be prepared 1 day ahead.)
4. Dust dough lightly on both sides with flour and roll into a 12-inch round between two large pieces of waxed paper. Remove top sheet of paper and carefully transfer dough with paper side up to tart pan. Remove remaining paper and mold dough in pan. Trim overhanging dough to 3/4 inch. Then fold overhanging dough in and press to form double-thick sides. Pierce bottom of dough with a fork. Refrigerate tart shell until firm, 30 to 40 minutes.
5. Line inside of tart with a large sheet of parchment or foil and fill 2/3 full with dry beans or pie weights. Bake until dough starts to take on color, 15 to 20 minutes. Remove paper and beans and continue to bake until crust is light golden, about 15 minutes or slightly longer. Remove tart and reduce oven temperature to 375 degrees F.
6..Prepare filling while crust is baking. Add 1 cup of the peaches, sugar, cardamom, cornstarch, and rosé to a food processor and pulse until smooth. Transfer to a medium saucepan over medium heat, and whisk until mixture just thickens, 1 to 2 minutes. Toss remaining peaches with pureed mixture in a large bowl and then spoon into tart shell. Bake until crust is a rich golden brown and peaches are tender, 25 to 30 minutes. Remove and cool at least 20 minutes so juices thicken.
7. Serve tart at room temperature. Cut into slices and garnish each with a generous dollop of crème fraiche and a drizzle of rosé syrup. Serves 8
Note: For the best taste, use cardamom that comes from a new bottle or that you buy in bulk at stores like Whole Foods. It should be very aromatic.
Note: To peel peaches, place them in a large bowl and cover with very hot water. Let stand for 40 to 50 seconds. Remove with a slotted spoon and cool. Then peel skin off with a sharp knife.
Copyright Betty Rosbottom 2016