Petaluma Peach Tart Recipe

Name: Petaluma Peach Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond Tart Crust; 3/4 cup butter, softened; 3/4 cup flour; 1 cup almond meal plus 2 tablespoons for tossing with the peaches; 1 tablespoon almond extract; pinch of salt; Peaches and Topping; 4 or 5 large freestone peaches (I used Fay Elberta); 6 tablespoons butter, softened; 4 tablespoons sugar; 2 egg yolks; 1 cup pistachios, shelled; 1 tablespoon lemon zest; 1 tablespoon grated ginger

Servings: persons

Almond Tart Crust
3/4 cup butter, softened
3/4 cup flour
1 cup almond meal plus 2 tablespoons for tossing with the peaches
1 tablespoon almond extract
pinch of salt
Peaches and Topping
4 or 5 large freestone peaches (I used Fay Elberta)
6 tablespoons butter, softened
4 tablespoons sugar
2 egg yolks
1 cup pistachios, shelled
1 tablespoon lemon zest
1 tablespoon grated ginger

1
["Mix all the crust ingredients. Press the mixture up the sides and over the bottom of the tart pan. Bake in a 350 degree oven for 10 minutes. Remove and cool a bit. I used a tart pan with a removable bottom. Blind baking makes the crust easier to fill.", "Peel and slice the peaches into thick slices. I always use ""freestone"" peaches because they can easily be freed from the pit. ""Cling"" peaches really cling to the pit which can be really messy. (this I know from experience!) Put the peach slices in a colander and let drain for about 30 minutes. Then if you like a more dense filling, toss the peaches in a couple tablespoons of almond meal/flour.", "Arrange the peaches in a circle around and spiraling until the entire surface is filled with peach slices.", "To make the topping mix the butter, sugar, egg yolks, pistachios, lemon zest and grated ginger together. Keep blending the mixture (I use my hands) until all the butter in incorporated.", "Evenly spread the topping over all the peaches. Bake in a 350 degree oven for about 45 minutes. (I preheat a rimmed sheet pan and put the tart on the pan in case dripping of fruit juice occurs) The bottom crust will absorb a little peach juice.The topping will become custard like. If you like,serve with whipped cream(but not necessary)."]

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Almond Tart Crust, 3/4 cup butter, softened, 3/4 cup flour, 1 cup almond meal plus 2 tablespoons for tossing with the peaches, and more.

Yes, Petaluma Peach Tart 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.

Petaluma Peach Tart

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