Peach Tart

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Wow. It’s been literally a full month since I posted. Whoops. I’m sorry! I’ve been baking, but really bad with updating the blog. I think I explained it in my last post, but I think it’s also because I haven’t really been making some original recipes and well, I’ve just been baking things that I’ve already made before.  If you follow my instagram, you’ll notice that I’ve dabbled in marshmallow making and that’s been pretty cool.  I got the recipe from this awesome marshmallow cookbook by Tim Kinnaird,  But that’s besides the point.  Now that it’s getting warmer out and there’s more fresh fruits in the market (peaches! apricots! raspberries! blueberries! cherries!) I’ve been really into making tarts and pies and everyone seems to be enjoying them.  I used a great crust that I found from Amanda Hesser’s peach tart recipe, but I’ve been tweaking it a bit.

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I even made a berry tart too for the 4th of July!

So let’s get started

最近ブログして無くてごめんなさい!一番最近のブログポストからまるまる一ヶ月たってますね。色々お菓子を作っているけど、やっぱり自分のレシピでは無いのであんまりブログをしてません。でも私のinstagramをフォローしてたらマシュマロとか色々なお菓子をちゃんと作ってます。もうニューヨークは夏の季節でとても暑いです。でも夏だから色々な美味しいフルーツが買えるようになりました。さくらんぼや桃、アプリコット、ブルーベリーやラズベリやすいか。フルーツがいっぱいでいつもパイやタルトを作る気になります。でそこでいつも作っているタルトの生地はAmanda Hesser’sの桃のタルトの生地ですが、ちょっと材料を変えて見ました。中身は好きなフルーツを入れると良いよ!

Ingredients:

Crust

-1 cup AP flour

-1/2 cup almond flour

-1/2 tsp salt

-1/4 cup canola oil

-1/4 cup olive oil

-2 tbsp whole milk

-1/2 tsp sugar

Filling

-2 to 3 peaches (for a 9 inch tart pan)

-2 tbsp unsalted butter

-1/4 cup rolled oats

-2 tbsp AP flour

-1 tbsp brown sugar

Ingredients:

タルト生地

-強力粉 (120g)

-アーモンドパウダー(60 g)

-塩 (小さじ1/2)

-カノーら油 (62 ml)

-オリーブオイル (62 ml)

-牛乳 (大さじ 2)

-グラニュー糖 (小さじ1/2)

Filling

-桃 (3)

-無塩バター (2)

-オート麦 (30 g)

-強力粉 (大さじ2)

-三温糖 (大さじ1)

-塩 (小さじ1/2)

Directions:

  1. Blend together the sugar, salt, AP flour and almond flour.
  2. Pour in the olive oil, canola oil and milk. Mix together to create a crust and pat into the tart pan. Make sure you push the sides firmly into the tart pan. Trim and discard the excess dough. I like to save the scraps to make mini tarts in a muffin tin.
  3. Preheat the oven to 425ºF
  4. Combine the oats, flour, brown sugar, butter and salt to create a pebbly crumble.
  5. Slice the peaches (about 1/2 an inch thick) and lay them into the crust. Sprinkle the crumble over top and bake in the oven for about 35 to 45 minutes.

作り方:

  1. 強力粉、アーモンドパウダー、塩と砂糖をかき混ぜます。
  2. オリーブオイル、牛乳、カノーラ油を加え優しくかき混ぜます。生地をタルトの型に入れます。
  3. オーブンを218ºC予熱で温めます。
  4. 強力粉、オート麦、バター、塩と三温糖を混ぜます。バターは小石の形と大きさになるまで指先でつまみクランブルを作ります。
  5. 桃を厚切りにスライスし、生地に並べます。先ほど作ったクランブルを桃のスライスの上に降りオーブンで35分から45分焼きます。

And that’s it!🙂 What’s your favorite fruit pie?

Hugs and puppies!

Mimi

4 thoughts on “Peach Tart

    • I’m sure you can easily sub in apple slices in lieu of the peach slices! I might try that once the weather gets cooler and apples are in season😀

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