the filling for this tarte consists of nothing much more than peaches, some sugar and flour. that's it, besides a sprinkling of cinnamon and splash of amaretto or peach schnapps liqueur if you like. using the dough recipe in my previous post, the pastry can be made in the morning and refrigerated, with the rest of the recipe finished later on. the most tedious part, though very simple, is removing the skin from the peaches.
this tarte is, in my opinion, at its best once it's been refrigerated. the delay seems to improve the flavour and texture of this easy-to-make dessert.
hope you like it.....
peach butter crust tarte
serves 6 to 8
1 pastry recipe
6 to 8 good sized peaches, skinned & sliced thinly (see this post)
3 tbsp flour
8 tbsp sugar
1 - 1 1/2 tbsp amaretto or peach schnapps (optional)
crushed amaretti cookies, optional
preheat your oven to 375F.
skin and slice your peaches (approx 1/4" thick). place them in a medium sized bowl.
add the sugar and flour to the peaches. add the amaretto or peach schnapps, if using.
stir well. they will look thickly coated at first.
wait 10 minutes or until you see the juices develop.
place the peaches carefully into the chilled pastry in the tarte pan.
place the tarte on a lined baking sheet in order to avoid any possible spillage during baking.
sprinkle with cinnamon if desired and crushed amaretti (almond) cookies.
bake for about 35 to 40 minutes or until the crust is golden brown.
remove from oven and let cool completely.
refrigerate and serve.