This easy-to-make rustic tart is synonymous with summer. The almond notes blend with those of the sun-kissed fruit in a dessert that marries a melt-in-your-mouth texture with just a hint of crunch. You can substitute whatever seasonal fruit you have on-hand, from apricots to pears to apples. It’ll work no matter what you use, and it’s even better once it’s had a bit of time to cool. You won’t be able to resist seconds!
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Step 1: Sweet Almond Dough
Combine the flour, the powdered sugar, the ground almonds, the salt, and the grains scraped out of the vanilla with the cubed butter. Next, add the egg, mixing delicately so that you don’t make the dough too elastic. Form a ball, wrap in plastic wrap, then chill at least 1 hour. Roll the dough out on parchment paper.
Step 2: Fruit Filling
Sprinkle the rolled-out dough with the the ground almonds and half of the cane sugar. Peel the peaches and halve them. Remove the pit and cut each peach half into medium slices, being sure to retain the half-fruit shape.
Arrange the peaches over the dough. Fold the edges over the center.
Sprinkle the remaining cane sugar and the butter over the top.
Bake 45 to 55 minutes at 190°.
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