Let it sit for at least one hour before serving.
If the top hasn't browned to your liking you can place it under the broiler until it's golden and bubbling. Bake on parchment lined tray for 50 minutes to one hour or until custard is set. Pour custard over peaches and crumble the remaining almond mixture evenly over top. This can be prepared at any stage of the process and set aside until needed.
the custardįor the custard simply whisk together all the ingredients. Just as long as you pack them in as tight as you can in one layer.
Almond peach tart skin#
Skin side up or down, it doesn't really matter. You can arrange them any way you like in the tart shell. This prevents browning and also adds some acidity. Squeeze some lemon juice over them and gently stir. In fact I never peel peaches unless I'm poaching them or making a jam or chutney. Prepare the peaches by washing, drying and cutting into quarters. Don't over bake at this point as it still has to bake longer with the filling. Bake in a 350☏ oven for 20 minutes or until set. After it's all pressed in evenly, work around the top edge pressing down gently to make it straight. Make sure the "corner" of the crust isn't too thick by pressing the sides firmly with a measuring cup or a glass with a flat bottom and straight sides. I start with the sides and then work to the bottom. Press the remaining almond mixture into the bottom and 1 ½ inches up the sides. Lightly butter or spray a 9" spring form pan. Remove 1 ½ cups, measured without packing, and set aside for the topping. Transfer the crumb mixture to a bowl and make sure all the flour is mixed in evenly. You can also do this in a stand mixer with the paddle attachment. You need to get it to a state that allows you to press it into the pan. Continue working with your hands until you can clump it together. Using you fingers, rub the butter pieces between your thumbs and forefingers until it becomes mealy. In a large bowl combine the nuts and all the dry ingredients. Chop the nuts by hand, in a blender or Magic Bullet. If you don't have a food processor you can still make this dessert. Just make sure you can clump it into a ball with your hand. Add all the other ingredients, including the cold butter chunks and pulse until it comes together. Once the almonds have cooled, blitz them in a food processor until roughly chopped. The skin adds a nice golden colour to the crust. I like to use whole, raw almonds with the skin on. Toast the almonds to bring out their flavour.
The crust and topping couldn't be easier. So I combined a recipe I already had for the almond crust, the custard and the peaches into one gobsmacking dessert! the crust I liked the idea of custard but didn't want it to be so prominent.
While I was creeping down the rabbit hole of peach desserts I came across many recipes for peach custard pie, peach custard cake etc. But it does add a luscious creaminess that elevates it without much extra work. This tart has the addition of a custard which becomes barely noticeable in the tart as a whole. I confess that I do now have a go-to cobbler recipe that I will share at a later date but this peach and almond tart just gets me so pumped I had to share it first! I realized that I am a Pastry Chef who loves peaches and peach desserts but I didn't have a go-to peach cobbler recipe! I mean, wtf? Obviously this is not a peach cobbler but it is what resulted in my research and testing. Last year I went on a mad hunt for the perfect peach cobbler recipe. Be sure to save this one because you will want to make it again and again! This peach and almond tart is simple enough for any day of the week and elegant enough for a dinner party. The bonus is an easy almond crust that also acts as the crumble topping. Have a wonderful Tuesday everyone and stay cool, it’s going to be a hot one today!Īnd hey! When you make this summer peach and almond cream tart and notice you have an extra slice… Call me! I’ll be right over.Peaches are at their peak right now and this Peach and Almond Tart will make you swoon! Peaches and almonds are a match made in heaven and with the addition of a simple custard you aren't going to know what hit you when you eat it. who majorly adapted the recipe from somewhere else. The original recipe comes from my friend JJ. This recipe, it’s a total show stopper, and if you haven’t tried it yet, you seriously need to get crackin’ and give it a whirl. Oh how I LOVE this time of year and all the delicious fruit it brings. Well, lucky for us, they started picking peaches a few days ago and both The Girl and I plan to be on a 3 peach a day regimen for the next 6 weeks until there isn’t a peach left to pick on the trees. Back in April I shared the recipe for my friend Zoë’s Almond Pear Tart and ever since then, I’ve been counting down the days until the local fruit stand opened and started selling peaches so I could try the recipe again.
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