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Peach Tart with White Nectarine Jam and Crumb Topping View Larger

Peach Tart with White Nectarine Jam and Crumb Topping

Recipe Tip: Serve warm or at room temperature with soft ice cream or whipped cream.

Ingredients:

    For crust:
  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 egg, lightly beaten
  • 4 ounces (1 stick) cold unsalted butter
  • 1/4 teaspoon table salt
  • Zest of 1 lemon

  • For filling:
  • 3-4 ripe peaches or nectarines, sliced into eighths
  • 1/4 cup Stonewall Kitchen White Nectarine Jam
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 2 teaspoon fresh lemon juice
  • 1 Tablespoon unsalted butter

  • For crumb topping:
  • Leftover crust
  • 1/4 cup sliced almonds, toasted
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon flour
  • 1 Tablespoon brown sugar

Directions:

  1. Place the dry ingredients into the bowl of a food processor and pulse to combine and aerate.
  2. Add the lemon zest and butter and process for about 20 seconds to combine. Add the beaten egg and process until the dough comes together, about 30 seconds.
  3. Gather up the dough and form into a round. Do not clean the processor. Just set aside.
  4. When dough has chilled, roll it out into a round to fit an 8-inch tart pan. You should have more dough than you need. Reserve the scraps.
  5. Refrigerate or freeze the lined tart pan until ready to use. Place the scraps in the bowl of the food processor and refrigerate.
  6. Pulse crust scraps, flour, brown sugar, and 2 Tablespoons almonds until it begins to form crumbs.
  7. Preheat oven to 400 degrees F. Arrange the rack to the lowest setting in your oven.
  8. Toss the peach slices with the White Nectarine Jam, cornstarch, cinnamon, and lemon juice until completely combined. Arrange the slices over the dough in concentric circles, until completely covered.
  9. Pour any accumulated juices over the fruit. Dot with butter and top with the crumbs.
  10. Place the tart in the oven and bake for 20 minutes.
  11. Turn the oven down to 375 degrees F and bake for an additional 20 minutes, or until the crumbs turn golden brown and juices are bubbling.
  12. Remove to a cooling rack and allow to cool for at least one hour.
  13. Top with reserved sliced toasted almonds. Dust with confectioner's sugar.