Peach season has been hit-or-miss this summer thanks to the late freeze that hit peach farms in March, decimating up to 90 percent of Georgia’s peach crop and almost as many in other Southern states. However, there’s hope for late-season peaches, says Mike Hazelrig of Hazelrig Orchards in Cleveland, Ala. He says his late-season peaches - those that should last through August and into early September - fared a little better than his early-season crop.
Hazelrig sells his peaches at Chattanooga Market every Sunday, but he advises you get there early to get your hands on some. And if you do, buy plenty - some for eating and some for baking a delicious peach tart.
In the realm of desserts, there’s a treat that embodies the essence of summer - a delicate, golden pastry crowned with juicy slices of succulent peaches. The peach tart, a masterpiece of simplicity and elegance, is a sweet symphony that captivates both the palate and the soul. With its harmonious blend of flavors and artful presentation, this dessert transports us to a world of pure culinary bliss.
It’s often said that we eat with our eyes, so at first glance, a peach tart grabs you with its eye-catching aesthetics. A perfectly flaky and buttery crust - baked to a golden brown - cradles a vibrant medley of ripe, juicy peaches - an impressive mosaic that delights the eyes and promises a burst of fruity delight. Every mouthful is a celebration of the lusciousness of the fruit, accentuated by the buttery notes of a crust that crumbles delicately beneath our teeth. It is a tantalizing interplay of textures and tastes.
The beauty of a peach tart lies not only in its taste but also in its versatility. It effortlessly adapts to different culinary variations, allowing the creative minds of bakers and chefs to experiment with complementary ingredients. A subtle hint of vanilla or a touch of cinnamon can elevate the tart to new heights, adding depth and complexity with each bite. Paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream, the peach tart becomes an indulgence.
Beyond its tantalizing flavors, the peach tart embodies a spirit of nostalgia and warmth. It carries with it the essence of summer picnics, lazy afternoons in the garden and gatherings with loved ones. With each bite, we are transported back to simpler times, where the sweetness of life was savored in every moment. It is a dessert that creates memories and brings people together, evoking a sense of joy and shared happiness.
On that note, could there be any better summer dessert than a fresh peach tart? I think not. So, let’s get busy in the kitchen then raise our forks and indulge in this divine creation.
Fresh Peach Tart
Glaze:
Halve, peel, and pit the peaches. Slice them into wedges and put them in a glass or ceramic bowl. Squeeze the juice from the half lemon over them, add the bourbon, and gently toss to coat them with both. Set aside.
Position a rack in the center of the oven and preheat to 375 degrees. Roll out the pastry on a lightly floured work surface to about 1/8-inch thick. Fold it into quarters and lay it, point at the center, in a 9-inch removable bottom fluted tart pan. Carefully unfold it and gently press it into the fluted edges, being careful not to stretch or tear it. Roll a rolling pin over it to cut off the excess pastry and prick the bottom well with a fork. Put the pan on a rimmed baking sheet and refrigerate the pastry for 20 minutes.
Cover the pastry with a sheet of cooking parchment or buttered foil (buttered side down against the pastry). Fill it with pie weights or dried beans and gently shake to evenly distribute them. Bake for 20 minutes in the center of the oven, take it out, and carefully remove the parchment or foil and weights. Return it to the oven and bake until the edges are beginning to brown and the bottom is opaque but not colored, five to eight minutes.
Remove the pan to a wire cooling rack and let it cool slightly.
Lightly sprinkle the bottom of the pastry with sugar. Gently toss the peaches again and then arrange them on the pastry, slightly overlapping, in concentric circles. Sprinkle them with several tablespoons of sugar (how much will depend on how naturally sweet the fruit is) and then sprinkle a little nutmeg over it. Bake in the center of the oven until the pastry is browned and the fruit is tender and bubbly to the center, 40-45 minutes.
Make the glaze: While the tart is baking, put a cup of strained apricot preserves in a saucepan and sprinkle it with two tablespoons of sugar. Melt the mixture over medium heat, stir well and bring it to a bubbling simmer; adjust the heat to a slow simmer and simmer three to five minutes. Keep warm.
When tart has finished baking, remove it to a cooling rack, brush the top with the glaze and let it cool for at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream or dollop of freshly whipped cream.
Note: To remove the tart from the pan for serving, set it on a large can (such as a 28-ounce can of tomatoes), lower and remove the ring, then carefully slide the tart from the bottom onto a platter or cutting board.
Hazelrig sells his peaches at Chattanooga Market every Sunday, but he advises you get there early to get your hands on some. And if you do, buy plenty - some for eating and some for baking a delicious peach tart.
In the realm of desserts, there’s a treat that embodies the essence of summer - a delicate, golden pastry crowned with juicy slices of succulent peaches. The peach tart, a masterpiece of simplicity and elegance, is a sweet symphony that captivates both the palate and the soul. With its harmonious blend of flavors and artful presentation, this dessert transports us to a world of pure culinary bliss.
It’s often said that we eat with our eyes, so at first glance, a peach tart grabs you with its eye-catching aesthetics. A perfectly flaky and buttery crust - baked to a golden brown - cradles a vibrant medley of ripe, juicy peaches - an impressive mosaic that delights the eyes and promises a burst of fruity delight. Every mouthful is a celebration of the lusciousness of the fruit, accentuated by the buttery notes of a crust that crumbles delicately beneath our teeth. It is a tantalizing interplay of textures and tastes.
The beauty of a peach tart lies not only in its taste but also in its versatility. It effortlessly adapts to different culinary variations, allowing the creative minds of bakers and chefs to experiment with complementary ingredients. A subtle hint of vanilla or a touch of cinnamon can elevate the tart to new heights, adding depth and complexity with each bite. Paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream, the peach tart becomes an indulgence.
Beyond its tantalizing flavors, the peach tart embodies a spirit of nostalgia and warmth. It carries with it the essence of summer picnics, lazy afternoons in the garden and gatherings with loved ones. With each bite, we are transported back to simpler times, where the sweetness of life was savored in every moment. It is a dessert that creates memories and brings people together, evoking a sense of joy and shared happiness.
On that note, could there be any better summer dessert than a fresh peach tart? I think not. So, let’s get busy in the kitchen then raise our forks and indulge in this divine creation.
Fresh Peach Tart
- 4-5 ripe but still firm peaches
- 1/2 lemon
- 1 Tbsp. bourbon
- 1 (9-inch) basic butter pie pastry,
- using your favorite homemade recipe
- or, if in desperation, store bought
- Sugar
- Nutmeg
Glaze:
- 1 cup apricot preserves
- 2 Tbsp. sugar
Halve, peel, and pit the peaches. Slice them into wedges and put them in a glass or ceramic bowl. Squeeze the juice from the half lemon over them, add the bourbon, and gently toss to coat them with both. Set aside.
Position a rack in the center of the oven and preheat to 375 degrees. Roll out the pastry on a lightly floured work surface to about 1/8-inch thick. Fold it into quarters and lay it, point at the center, in a 9-inch removable bottom fluted tart pan. Carefully unfold it and gently press it into the fluted edges, being careful not to stretch or tear it. Roll a rolling pin over it to cut off the excess pastry and prick the bottom well with a fork. Put the pan on a rimmed baking sheet and refrigerate the pastry for 20 minutes.
Cover the pastry with a sheet of cooking parchment or buttered foil (buttered side down against the pastry). Fill it with pie weights or dried beans and gently shake to evenly distribute them. Bake for 20 minutes in the center of the oven, take it out, and carefully remove the parchment or foil and weights. Return it to the oven and bake until the edges are beginning to brown and the bottom is opaque but not colored, five to eight minutes.
Remove the pan to a wire cooling rack and let it cool slightly.
Lightly sprinkle the bottom of the pastry with sugar. Gently toss the peaches again and then arrange them on the pastry, slightly overlapping, in concentric circles. Sprinkle them with several tablespoons of sugar (how much will depend on how naturally sweet the fruit is) and then sprinkle a little nutmeg over it. Bake in the center of the oven until the pastry is browned and the fruit is tender and bubbly to the center, 40-45 minutes.
Make the glaze: While the tart is baking, put a cup of strained apricot preserves in a saucepan and sprinkle it with two tablespoons of sugar. Melt the mixture over medium heat, stir well and bring it to a bubbling simmer; adjust the heat to a slow simmer and simmer three to five minutes. Keep warm.
When tart has finished baking, remove it to a cooling rack, brush the top with the glaze and let it cool for at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream or dollop of freshly whipped cream.
Note: To remove the tart from the pan for serving, set it on a large can (such as a 28-ounce can of tomatoes), lower and remove the ring, then carefully slide the tart from the bottom onto a platter or cutting board.
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