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Peaches are looking juicy and delicious at the farmers market right now. The decision as I grab up a bag full is what to bake. I have little to no experience at tart baking, but it’s something I have wanted to embrace. I figure if I can bake bread from scratch, yummy layer cakes, cookies, muffins, biscuits etc. I must be able to master the tart. I mean how hard can it be! I grab Julia Child’s Mastering the art Of French cooking, the latest edition of course! In my pantry I have every size of tart pan imaginable. I had planned years ago to learn the art of the tart, but the dust is so thick on the pans I’m embarrassed. I turn to the chapter on dessert tarts and look at the different recipes for the pastry. I see Pate Brisee sucree, which is short paste and Pate Sablee, which is a sugar crust. The recipe for the peach tart calls for the sweet short paste. I made this tart twice, once with the Pate Brisee Sucree and then with the Pate Sablee. The Pate Sablee by far was the hardest to work with because of the sugar added to the dough. It was very sticky. I must say it was challenging. The Pate Brisee Sucree was the right choice. I dropped the fresh peaches into boiling water for a few seconds then peel off the skins and cut the peaches into slices. Then par baked the tart crust and sprinkle a mixture of 3 tablespoons of granulated sugar and 3 tablespoons of almond flour over the bottom of the tart. Then I tried to arrange the peaches neatly around the tart, harder than I thought, mine look a bit off. Then sprinkle 3-4 tablespoons more of sugar over the peaches and baked the tart for 30 minutes then sprinkle some slivered almonds on top and glazed it with apricot preserves which I warmed over medium low heat and added a tablespoon of water to thin it just a little. I returned it to the oven for 10 minutes then let it cool on a wire rack. The tart does look pretty armature but it tastes amazing. I am inspired to keep on baking tarts. I won’t take the time to type out a recipe. Please refer to Julia child mastering the Art of French cooking for the recipe. The pastry below is the Pate Sablee.

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