Artisan caramelized peach plum tart recipe

Artisan caramelized peach plum tart recipe

Artisan peach & plum tart recipe Artisan peach & plum tart recipe Artisan peach & plum tart recipeArtisan peach & plum tart recipe

Hi Guys I hope everybody  had a great Valentine’s weekend. I have been enjoying catching up with the new collections of NYFW.  Today I want to share this super sweet recipe (since I haven’t post a recipe lately) This is a very simple-easy to do, specially when you have some fruits in your kitchen that you need to eat right away. So in this case, and if you follow my blog, you will know that last weekend I was picking up peaches at my Sister’s friend farm, well anyway so I found myself having many in my kitchen that are starting to lose their freshness, so the first thing I do is grabbing them, wash them and cut them a half, and mix them with a little bit with brown sugar. It’s incredible juicy, and smells wonderful! I set this aside and start working on my crust, with these ingredients:

Crust

1 egg

1 teaspoon vanilla

¼ cup sugar

½ cup butter, melted

½ teaspoon salt

1 ½ cups flour

The steps are here:

  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, whisk together the egg, vanilla and sugar until uniform.
  3. Add melted butter and salt, and whisk to combine.
  4. Whisk flour into wet mixture until dough is formed.
  5. Press into greased 10” tart pan with your fingers, evenly distributing dough within the pan.

in a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches and the plums overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

And finally you can serve this with a nice cup of coffee, or a glass of coconut water, or as it’s in these pictures with a nice glass of Champagne.

I hope you guys like it!.

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