Cook The Book: Peach Tart With Almond Topping And A

Name: Cook The Book: Peach Tart With Almond Topping And A Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1 tablespoon sugar; 8 tablespoons (4 ounces) cold unsalted butter, cut into small pieces; 1 egg yolk; 1/4 cup very cold water; 2 tablespoons (1 ounce) unsalted butter, melted; 1/3 cup apricot preserves; 7 peaches (about 2 pounds) peeled, pitted, and sliced; 4 tablespoons (2 ounces) unsalted butter, softened; 1/4 cup sliced almonds; 1/3 cup sugar; 2 tablespoons cornstarch

Servings: persons

1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
8 tablespoons (4 ounces) cold unsalted butter, cut into small pieces
1 egg yolk
1/4 cup very cold water
2 tablespoons (1 ounce) unsalted butter, melted
1/3 cup apricot preserves
7 peaches (about 2 pounds) peeled, pitted, and sliced
4 tablespoons (2 ounces) unsalted butter, softened
1/4 cup sliced almonds
1/3 cup sugar
2 tablespoons cornstarch

1
To make the crust, place the flour, sugar, and butter in a food processor fitted with the steel blade. Pulse the mixture four times. Add the egg yolk and, with the motor running, pour the water into the feed tube. Process until the dough starts to cling together.
2
Transfer the dough to a countertop and gather it into a ball. Cover and refrigerate the dough for 30 minutes or longer.
3
Brush the melted butter onto the bottom and sides of a nine-inch tart pan with a removable bottom.
4
Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Fit into tart pan, pressing dough over the bottom and up the sides. Freeze the tart shell 30 minutes. Meanwhile, preheat the oven to 400u00b0F.
5
From freezer to oven, bake the shell 15 minutes.
6
Spread the apricot preserves with a brush over the bottom of the baked crust. Arrange the peaches evenly over the preserves. Dot with the softened butter. Scatter the almonds over the top. Mix the sugar and cornstarch together and sprinkle it over the tart. Bake 45 mintes. Cool.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups unbleached all-purpose flour, 1 tablespoon sugar, 8 tablespoons (4 ounces) cold unsalted butter, cut into small pieces, 1 egg yolk, and more.

Yes, Cook The Book: Peach Tart With Almond Topping And A Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Peach Tart With Almond Topping And A Cookie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions