Simple & Delicious Peach Tart From Scratch | No Blind-Baking Needed!
ฝัง
- เผยแพร่เมื่อ 2 ส.ค. 2024
- I’m sharing how to make delicious peach tart from scratch! There is no need to blind-bake with this recipe. Try this simple yet gorgeous tart this summer!
📖 Printable Recipe + Written Steps
pastryliving.com/simple-delic...
📌 The ingredients to make peach tart (1 9.5-inch pan)
[Tart Dough]
• All-purpose flour 12.3 oz | 350 g (2 ⅘ US cups)
• Powdered sugar 5.3 oz | 150 g (1 ¼ US cup)
• Salt: a few pinch
• Almond flour 1.8 oz | 50 g (½ US cup)
• Unsalted butter (cold, cut in small cubes): 6.3 oz | 180 g (1 ⅔ US sticks)
• Egg: about 2.5 oz | 70 g (1.5 eggs)
▪ Bread flour (or All-purpose flour) to roll the dough: Some
(Half batch)
All-purpose flour 6.2 oz | 175 g
• Powdered sugar 2.6 oz | 75 g
• Salt: a pinch
• Almond flour 0.9 oz | 25 g
• Unsalted butter (cold, cut into small cubes): 3.2 oz | 90 g
• Egg: 1.2 oz | 35 g
[Fresh Peach]
• 3 medium-sized peaches (About 5.3 oz | 150 g /each)
[Almond Cream]
• Unsalted butter: 4 oz | 113 g (1 US stick)
• Powdered sugar: 3.5 oz | 100 g
• Salt: 1/4 tsp
• Almond flour: 3.5 oz | 100 g (1 US cup)
• All-purpose flour: 1 oz | 30 g (¼ US cup)
• Egg: 3.5 oz | 100 g (2 eggs)
• Vanilla beans: 1 pod
• Lemon zest: 1 lemon
• Lemon juice: 2 tsp
🔥 Bake (Preheated) at 350 F | 175 C for 30-35 mins and turn it down to 330 F | 165 C and bake for another 25-30 mins until the cream is darkened evenly and not wet at all.
* Adjust the time & temperature accordingly.
[Glaze]
• Apricot jam or Peach jam: 3.5 oz | 100 g (⅓ US cup)
• Water: 1 Tbsp
• Lemon juice: 2 tsp
[Decoration]
• Almond slices (toasted): Some (Bake at 330 F | 165 C for 4 - 7 mins)
• Pisatchio: Some (optional)
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
9.5 Tart Pan (It’s not exactly the same one but here is the size and shape for your reference!)
amzn.to/3MUqgJx
amzn.to/45U2Mgw
📌 Other summer fruit desserts:
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• Mango Panna Cotta Reci...
Lemon Pound Cake
• Very Soft & Moist Lemo...
📌 Other pie & tart recipes:
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Blueberry Pie
• Amazing Blueberry Pie ...
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🎂 My blog: www.pastryliving.com
📸 Instagram: @ayacaliva
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#peachtart #peachtartrecipe - แนวปฏิบัติและการใช้ชีวิต
Summer is here! I'm sharing one of my favorite desserts using summer fruits🍑 First peach dessert shared on this channel❤
What type of rolling pin is that? I noticed it imparts a texture to the dough as you roll. I would love to have one of my own.
The way you pace each step and explain to do them is so helpful. You are one of my fave baking TH-camrs right now. I'll try this soon!!!!!!
Thank you so much🥰
It looks so delicious
Been waiting for a video from you😊
Thank you for waiting!!!🙏🏻❤️
It looks delicious . Thank you so much.I used many of your recipes .
I love it thank you 🙏🏻
Looks delicious!
Thank you!❤️
Thank you for this fabulous recipe. It looks delicious. I can't wait to try it.
Thank you, I hope you’ll enjoy it!
Beautiful!!
Thank you! 😊
Sooooo amazing and simple. Love it ❤
Thank you! 😊
Thank you for another scrumptious recipe.
My pleasure!!
Love the way you are making the desserts,it's pretty perfect
Thank you!
This look so incredibly good. Thank you Aya.
Thank you!
looks yummy...hmmm...hmmmm...iam ready to make....
Amo i tuoi dolci🥰
Thank you, the best channel 💯💯👏👏
Thank you❤️❤️
You are a very good teacher. I love the fully detailed and illustrated instructions. Thank you !
Thank you😊 Glad it was helpful!
It`s peach season !! I haven`t eaten yet 😅 It`s delicious to eat raw, but it also looks
delicious in a tart 🥰 It`s great to get delicious seasonal fruits cheaply and make them
into sweets. 👍 Various arrangements are possible with this method.✨😋
Yes!! It's a bit fancier way to enjoy it😊
I have not yet eaten tart, this is a feast😊 for me. 🙏.
This looks so amazing! My mother loves peaches - I'm going to try this for her. Your new dishes are beautiful.
Thank you!😊❤️ hope she’ll like it!
Wow pretty amazing And Lovely. Looks very delicous. Thank you for sharing the recipe.❤️❤️❤️❤️❤️
Most welcome! 😊
Just watched your tart tutorial again and thought when you would use it in baked tart. And this morning, notification showed up. 🎉🎉🎉🎉❤. Thank you.
Aww love it!! Just on time😊
Made this recently for a family gathering and it turned out very well. Thank you for the recipe.
Thank you for trying it!! I'm so happy to hear that🧡
СПАСИБО И УДАЧИ ВАМ🥰🥰🥰🥰
I am drooling this looks delicious 😋 whit black tea it would go so well or earl grey tea I am looking forward to trying this recipe
It’s a great tea time snack!🫖☕️
Hi Aya! I'm going to be doing an apricot version of this tart for Cinnaposh this weekend! I hope it looks as pretty as yours did!
I hope it was successful!! Thank you for trying it.
Love it! 🙏 THANKS!❤ ❤❤❤❤❤
Thank you😊❤️
@@PastryLivingwithAya I tried a Swiss roll cake that has Hokkaido milk flavor cream as filling (white like snow). It’s whipped but NOT whipped cream flavor. Any chance of exploring this?
Grilled peach is also my fave. Will try yr recipe w apricot
Fabulous. You are quite the pastry chef! I'm going to 'attempt' it. lol
Thank you! I hope you'll like it!
😍😍😍👏🏻👏🏻👏🏻 it looks so yummy🫶🏻
Thank you!!
Deliciosoooo 🤤
👏🏼👏🏼
Thanks😁
I know this has been here for a while, but I just made it yesterday. I had trouble with the half-batch dough. バーターが冷たすぎましたかな？ The 35g egg left a lot of dry flour/butter crumbles in the mixing bowl -- I had to add probably another 15-20g of egg to get it to come together. But after refrigerating for an hour it was too soft and tore apart extremely easily. I added more flour and fridged a second time for a couple of hours, and it became workable. Does anyone know what might have gone wrong? The flavour was amazingly peachy and the texture was so smooth and delicious, will definitely be making agian.
All your pastries look like artworks. I especially love it when we get to see your beautiful daughter enjoying them at the end. Thankyou also for all the little tips and hints to make the process easier.
Thank you! I missed catching the moment but she enjoyed it behind the scene this time. I'll probably share my judge in my next video!😁
So~~ beautiful❤
Thank you! 😊
Hi! Aya! Really is a delicious tart! Greetings from Perú!
Hello!😊 Thank you, I'm glad you enjoyed!!
Pls make more videos more frequently 😂❤
I know!😫💔 I wish I could!!!
Aya a little tip you can cut the fully ripen fruit with your sharpest knife ,your blade should just the ripen fruit and pressure will do the rest 😂
Thanks for the tip, a bladed knife works best for me for this tart since the peach is very slippery. It cut off very cleanly with it. I tried with a regular sharp knife and felt that way. It might be a preference!
I prefer a tender pie/tart dough to a crisp one, what would you recommend to alter?
„Like this” the most used frase in this video 😂
It's my habit😅
I've tried this recipe and ran into some problems. I wouldn't use peaches again. Even though I patted them dry, their remaining juice still made the almond mixture too wet to cook through completely. Even after 30 min longer in the oven than the recipe calls for, it didn't cook the center. Id also put some other flavour instead of lemon zest into the almond creme. The pie crust was nice and crumbly. That part worked really well. I'm definitely gonna use that pie crust recipe in the future!
I was fine with mine but I wonder if they contained more juicy than the ones I used. It should not be too wet. 30 more minutes seems very long. I'm sorry that happened! Try coating them with thin layers of flour (I guess on the bottom) and that should helps a bit. And always slice them thinly so that moistures go out faster and evenly.
@PastryLivingwithAya coating them with flour is a good idea. I'll try it next time, thank you :)
1:50 how do you get the parchment paper to stay while you roll? When I do that, my parchment paper slides all over the counter lol
Good question! It might be because I pushed the dough first and the dough is spread wider before I actually rolled it. Or it could also be a type of a table?
It looks delicious but i'm a little afraid because of the almondflour because it's usually very strong. Is it like that in this recipe too?
Thank you.
For me, it wasn’t at all but it might be a preference!
@@PastryLivingwithAya thank you very much for the info and the quick reply.
Is powder sugar is icing sugar
Yes!
I thought she was french. But then she’s asian. But then again. Theres asian who’s french 😂
I'm curious why you thought I was french😆 I may be an asian who love French desserts!