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!
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!