Mother's Day

Springtime Peach Almond Tart

May  5, 2019
Photo by Aline Buzzarello
Author Notes

When savoring Amanda Hesser’s delightful and hassle-free Peach Tart, I noticed she added a bit of almond extract to the crust. The genius pairing of peach and almond endeared me, so I decided to embrace the idea. I added almond to the crust, topping and cream, each serving a different flavor and textural purpose. Since almonds have plenty of fat, I cut out the milk and half of the oil in the crust, altered the topping by adding chopped almonds for crunch which juxtaposed with the velvety almond cream. Honoring Spring, I finished the tart sprinkling edible flower petals on top. —Aline Buzzarello

  • Prep time 40 minutes
  • Cook time 45 minutes
  • Serves 8
Ingredients
  • raw almonds, water, all purpose flour, olive oil, cane sugar, salt, almond extract
  • 1 1/2 cups raw almonds
  • 1/2 teaspoon almond extract
  • 3 cups water
  • 1/2 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 teaspoon almond extract
  • cane sugar, salt, raw almonds, all purpose flour, butter, peaches, lemon, almond extract, edible flowers
  • 1 cup cane sugar
  • 1 pinch salt
  • 3 tablespoons raw almonds
  • 3 tablespoons butter
  • 8 ripe peaches
  • 1/2 lemon
  • 1/2 teaspoon almond extract
  • Handful edible flowers
In This Recipe
Directions
  1. raw almonds, water, all purpose flour, olive oil, cane sugar, salt, almond extract
  2. Turn the oven to 425 degrees.Soak almonds in cold water for 15 minutes. Discard the water. Using a blender turn the almonds and 3 cups of water into an almond sauce. Strain it well. Add the almond meal to a bowl and save the liquid part for later.
  3. Mix the almond meal with ½ cup flour, 1 tablespoon sugar, 1 teaspoon salt, ¼ cup olive oil and ½ teaspoon almond extract until you form a wet dough. Spread the dough with a spoon all over an 11-inch tart pan with. Start with the bottom and end pushing up the dough to the sides. Trim the excess. Refrigerate while you prepare the fruit and topping.
  1. cane sugar, salt, raw almonds, all purpose flour, butter, peaches, lemon, almond extract, edible flowers
  2. For the topping form a granule mixture using the tip of your fingers to combine ¾ cup sugar, a pinch of salt, 3 tablespoons of roughly chopped almonds, 2 tablespoons flour and 3 tablespoons butter chilled and cubed.
  3. Wash, pit and cut the peaches in slices. Cover the tart pastry with the peach slices arranging them in a concentric circle starting from the outside. Overlap the slices tightly so you can get as many slices as possible in the tart. Sprinkle it with the topping. Bake for 45 minutes approximately till the topping turns golden in color and the peaches start bubbling.
  4. While the tart is cooling down make the almond cream. Prepare and set aside an ice bath. In a small saucepan cook to a boil the strained almond liquid that you have saved from the beginning with 1/4 cup of sugar. Pour the cream in a bowl and let it cool over the ice bath stiring continuously . Add lemon juice and ½ teaspoon almond extract. Whisk it all well till you get a whipping cream consistency. Serve the Springtime Tart with a spoonful of the almond cream sprinkled with colorful edible flower petals.

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