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The Peach Tart is a very special dessert that I decided to make as an alternative to the classic Peach Jam Tart, creating something similar but much more delicious! This Peach Tart is made with Shortcrust Pastry and Peach Jam, but it’s enriched with Fresh Peaches that are Caramelized, along with Amaretti and Savoiardi (Italian ladyfingers)!
This Caramelized Peach, Jam, and Amaretti Tart is perfect for breakfast, afternoon tea with friends, or as a dessert after a family dinner! Its rustic appearance and distinctive, bold flavor will win over all your guests and leave them speechless!
If besides this Peach Tart you’d like to try other Peach-based Cakes, I recommend trying the Peach Upside Down Cake, the Soft Peach Tart, and the Tart with Canned Peaches and Amaretti! And now, here’s the recipe for the Peach Tart!
Note: Amaretti are Italian almond-flavored macaroons that can be found in Italian specialty stores or online. If unavailable, you can substitute with crushed almond cookies or macarons. Savoiardi (Italian ladyfingers) can be found in most supermarkets in the international section, or you can substitute with regular ladyfingers.
Ingredients
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Instructions
To prepare the Peach Tart (Crostata alle Pesche), arrange the flour in a fountain shape on your work surface. Place the sugar, egg yolks, diced butter, lemon zest, and salt in the center. Start working quickly with your fingertips until you obtain a homogeneous mixture. Form the dough into a small loaf, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, wash the peaches thoroughly, peel them and cut them into small pieces. Cook them in a pan with a knob of butter and a tablespoon of sugar. Once ready, let them cool, then add crumbled amaretti cookies (Italian almond macaroons) and crushed ladyfingers (savoiardi). Mix well to combine all ingredients.
Take the shortcrust pastry and roll it out with a rolling pin until you get a sheet about half a centimeter thick. Place it in a buttered and floured tart pan. Remove excess dough and set it aside. Prick the base of the pastry with a fork. Spread a few tablespoons of jam and then cover with your peach mixture.
With the leftover pastry, form strips of the same size and create the classic lattice pattern of the tart. Bake in the oven at 200°C (392°F) for about 50 minutes or until the pastry is golden brown. Remove the tart from the oven and let it cool slightly before serving your Peach Tart!
