After perusing several peach tart recipes, I decided to create my own. I’m not a big fan of overly sweet fruit tarts. I prefer to let the fruit speak for itself. The last thing I was going to do was smother my beautiful white peaches in apricot preserves! No way! So I decided to bake a simple butter crumb crust recipe and then top it with peach slices tossed in a mixture of lemon juice, granulated sugar and cinnamon and bake it one last time.
- 1 cup flour
- 1/4 cup icing sugar
- 1/2 cup unsalted butter
- 4 ripe white peaches
- 3 Tbsp lemon juice
- 3 Tbsp granulated sugar
- 1 tsp cinnamon
- creme fraiche
Set oven for 350F. Sift flour and icing sugar together. Cut in butter using a pastry cutter until the mixture is the consistency of bread crumbs. Spread evenly in a 9 inch diameter tart plate. Bake in oven for 20 minutes until lightly browned.
Then slice peaches into 1 cm thick slices. Toss slices together with lemon juice immediately or they will oxidize and turn brown. Coat the slices in the cinnamon and sugar mixture. Finally, arrange the slices in a spiral pattern on top of the baked crust. Bake in the oven for another 25 minutes.
Enjoy warm or cold with a dollop of crème fraîche and a glass of Eiswein!