Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons ice water
- 3 ripe peaches, peeled and sliced
- 1/4 cup raspberry jam
- 1/4 cup sliced almonds
- Vanilla ice cream, for serving
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until it forms a ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
5. Roll out the dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes.
6. Remove the parchment paper and pie weights from the crust. Bake the crust for an additional 10 minutes, or until lightly golden brown. Let the crust cool completely.
7. Arrange the sliced peaches on the cooled crust in a circular pattern.
8. In a small saucepan, heat the raspberry jam over low heat until it becomes liquid. Brush the raspberry jam over the peaches.
9. Sprinkle the sliced almonds over the top of the tart.
10. Bake the tart for 25-30 minutes, or until the almonds are lightly toasted and the peaches are tender.
11. Let the tart cool for 10 minutes before slicing and serving with a scoop of vanilla ice cream.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 60mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 15g
Protein: 4g
Substitutions for ingredients:
- You can use any type of fruit in place of the peaches, such as strawberries or blueberries.
- You can use any type of jam in place of the raspberry jam, such as apricot or blackberry.
- You can use any type of nuts in place of the sliced almonds, such as pecans or walnuts.
Variations:
- Add a layer of cream cheese or mascarpone cheese to the bottom of the crust before adding the fruit.
- Sprinkle cinnamon or nutmeg over the peaches before baking.
- Top the tart with whipped cream or whipped coconut cream before serving.
Tips and tricks:
- Make sure the butter is cold when you are making the crust. This will help create a flaky crust.
- Don't overwork the dough when you are kneading it. This can make the crust tough.
- Use a sharp knife to slice the peaches thinly and evenly.
- If the edges of the crust start to brown too quickly, cover them with foil.
Storage instructions:
Store the Peach Melba Tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Peach Melba Tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the Peach Melba Tart on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle additional sliced almonds over the top of the tart before serving.
Pairings:
Serve the Peach Melba Tart with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Serve the Peach Melba Tart with a side of fresh berries or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water to the dough.
- If the crust is too tough, you may have overworked the dough.
- If the peaches are too juicy, sprinkle a little cornstarch over them before adding them to the crust.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the food to prevent the spread of bacteria.
Food history:
The Peach Melba Tart is a variation of the classic Peach Melba dessert, which was created by French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba in the late 1800s.
Flavor profiles:
The Peach Melba Tart is sweet and fruity, with a buttery crust and a hint of raspberry flavor.
Serving suggestions:
Serve the Peach Melba Tart as a dessert at a summer barbecue or dinner party.
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