Ingredients

  • 150 g Flour
  • 1/2 t Salt
  • 75 g + extra Butter
  • 7 g Yeast
  • 1 t + extra Sugar
  • 1 Eggs
  • 1 t Vanilla
  • 750 g Peaches
  • 1 t Nutmeg
  • 1/8 c Slivered almonds

Based on Mary-Ellen McTague’s nectarine tart. Nectarines work just as well as peaches and you can mix them, just watch the baking time. Apricots add tartness, though they don’t need to be baked or peeled like the peaches do.

Instructions

  1. Preheat oven to 200 C.
  2. Combine 150 g flour, 75 g butter at room temperature, 1/2 t salt.
  3. Separately combine 1 egg, 7 g yeast, 1 t vanilla, 1 t sugar.
  4. Combine egg and flour mixutres, then knead until smooth.
  5. Prove until doubled in size (about 2 hours).
  6. Halve peaches and butter the cut side.
  7. Liberally sprinkle sugar over baking tray lined with baking paper. Best to use a tray with high sides here as the peaches will produce a lot of juice.
  8. Put peaches cut-side down on the sugar and bake at 200 C until skin is easy to remove (about 15-20 minutes; up to 40 minutes if less ripe).
  9. Set oven to 180 C.
  10. Peel peaches, reserving the juice and sugar from baking.
  11. Spread dough in an oiled 20 cm pie dish to form the tart base. Go up the sides.
  12. Cover dough in peaches, then sprinkle additional sugar and nutmeg over the peaches.
  13. Prove for 15 minutes.
  14. Bake at 180 C for 20 minutes.
  15. Scatter almonds over tart, then continue to bake for 20 minutes.