PEACH TART
This is really a cake, there is no crust. It is baked in a springform pan. It is an Italian recipe. It is from Marcella Hazan. I have made this cake for years. Soon I am going to try it with frozen peaches, see if it produces good results, and post a measurement here for it, and any adapted method. In the summer, make sure to use slightly underripe fruit that is firm and large. Freestone peaches are best because they are easy to slice, but any good quality peach can be used, as can, I'm told, nectarines.
Provided by Tuck Burnette
Categories Dessert
Time 1h40m
Yield 1 10-inch cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
- Cream the butter and sugar. Beat in the eggs.
- Sift or stir together the dry ingredients, then fold into the batter.
- Stir in the vanilla.
- Grease and lightly flour a 10-inch springform pan.
- Spoon 2/3's of the batter into the pan.
- Cover with the sliced fruit.
- Add remaining batter, spreading evenly.
- Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
- This tart will keep under refrigeration for 1 week, covered.
Nutrition Facts : Calories 336.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 100.2, Sodium 323.8, Carbohydrate 49.9, Fiber 1.9, Sugar 32.4, Protein 5.4
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