just peachy tart
May 31, 2008
My BFF has a beautiful little peach tree in her back yard, and she recently shared in their bounty with us…loads of teeny tiny cute fuzzy little peaches!
Of course, I had to bake them into something. Of course.
I cracked open my favourite page in my favourite Donna Hay cookbook, page 154 to be exact, in her Off the Shelf cookbook and got to work making the Peach and Raspberry tart recipe.
Except, I did not use raspberries, since i had LOADS of cute little peaches to use up, you may recall. And then it occurred to me that lemon would be a really really nice addition to the recipe.
And then I changed a few other things…so now it’s just peachy! (rolls eyes at myself)
just peachy tart
adapted from Donna Hay’s peach and raspberry tart in Off the Shelf: Cooking From the Pantry
4 ounces unsalted butter, softened
3/4 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1 tablespoon of lemon zest
1 1/2 cups unbleached all purpose flour
3/4 tablespoon baking powder (aka, a scant tablespoon is fine here)
a small pinch of kosher salt
2-3 large peaches, or several teeny tiny cute fuzzy little peaches.
(you do not need an exact amount here – as many as will fit on the surface of your tart is fine!)
powdered sugar for generous dusting
Preheat your oven to 325 degrees F. Line an eight or nine inch cake pan with a removable base with parchment paper.
Halve each of the peaches and slice into thin wedges. Set aside.
In a stand mixer, cream butter, sugar and vanilla until light in texture. Beat in the eggs and lemon zest. Fold in the flour, baking powder and salt. This will make a super thick batter – no worries! Spoon it into the cake pan – you may have to spread it out a little with your spatula or spoon to reach all the sides of your pan. It does not need to look even or smooth. We’re going for rustic here.
Now place the sliced peaches all over the top of the batter, and which way you like, and ever so gently press them down. Dust with powdered sugar.
Bake in the preheated oven for one hour, or until a tester inserted into the middle of the tart comes out clean.
Remove from the tin and serve warm or at room temperature, dusted with more powdered sugar.
Now, ain’t that just a peach?
I hope you have a great weekend, everybody!
love,
chanelle
May 31, 2008 at 8:10 pm
Wow, Chanelle, that looks SO good! Do you think I could use oil instead of butter (milk allergies)? Would that change the cooking time, do you think? I really want to make this for breakfast tomorrow! That’s right, I said breakfast! :~)
May 31, 2008 at 9:51 pm
thanks for your comment!
i’m not totally sure how oil would do – but i think it would be fine! i made an olive oil cake a while back with good results. i don’t see why that should affect baking time, but you could just check it about 40 -50 minutes in to be sure.
i also wanted to let you know there is a margarine out there that is totally lactose free and it’s called nucor (i think you can get it at most grocery stores like fry’s) and also smart balance (just check to be sure you get their totally lactose free version, they have a few different ones out) which is at trader joe’s. i have used both those when trying to bake vegan and it works perfectly.
you could also try apple sauce as a substitute.
too much information? haha! hope some of that will be helpful to you!
and absolutely that tart makes a good breakfast.
chanelle
June 4, 2008 at 8:26 pm
Peaches are such a happy sign that summer is here! What a great looking tart.
June 13, 2008 at 5:34 pm
Made it, Loved it, Ate it for breakfast!
It’s like a giant sugar cookie covered in peachy deliciousness!
Thanks for the recipe!