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Amaretto Peach Tart Recipe


Fresh local peaches are a special late-summer treat and are most often used in pies, shortcakes, and cobblers. However, when a real showstopper peach dessert is needed, either for a special dinner party or to take to a gathering, this Amaretto Peach Tart is worth the time and effort. Actually, it’s quite easy to make, since the crust is a simple press-in variety that requires no rolling out, and the topping goes together quickly in the food processor. Of course the peaches can be peeled easily if they are placed in a pot of boiling water for one minute, then plunged into a bowl of ice water.
””
The official Hancock taste testers declared this the best peach dessert of the summer, and there were no leftovers. There are already several requests for a repeat performance.

16 Servings

Filling:
1 cup sugar
1/2 cup water
8 medium peaches, pitted, peeled, and sliced
1/4 cup amaretto, divided

Topping:
1 cup whole almonds
3/4 cup sugar

3/4 cup butter
1 teaspoon almond extract
2 eggs

Crust:
1 1/2 cups flour
3/4 teaspoon salt
3 tablespoons shortening
9 tablespoons butter, (1/2 cup plus 1 tablespoon)
3 to 4 tablespoons ice water
  1. Filling: Bring the sugar and water to a boil in a large covered saucepan.

  2. Remove the cover, stir until the sugar has dissolved, and add the sliced peaches.

  3. Let the mixture come to a boil, turn down to a simmer, and let cook for 10 minutes.

  4. Remove from the heat and stir in 2 tablespoons amaretto.

  5. Let the peaches cool in the juices to room temperature.

  6. This step can be done up to 2 days ahead – in this case, refrigerate the peaches.

  7. Topping: Place the almonds and sugar in the food processor and process until very fine.

  8. Add the butter, almond extract, and eggs; process until smooth and well-mixed.

  9. Crust: Mix the flour and salt in the food processor.

  10. Add the shortening and butter; process until the butter is the size of small peas - a few on-off pulses.

  11. Pour in the ice water and pulse until the mixture forms a ball.

  12. Assembly: Preheat the oven to 350°.

  13. Press the crust into a 12" tart pan with 1" high sides.

  14. Drain the peaches and arrange them over the surface of the crust.

  15. Sprinkle the remaining 2 tablespoons Amaretto over the peaches.

  16. Drop spoonfuls of the almond mixture over the peaches.

  17. Bake 55-60 minutes or until the topping is puffed and golden.

  18. Remove from the oven and cool before cutting into 16 wedges.

  19. Serve with sweetened whipped cream.

Amount Per Serving
Calories 388 Calories from Fat 209
Percent Total Calories From: Fat 54% Protein 4% Carb. 40%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 67 mg
Sodium 272 mg
Total Carbohydrate 39 g
Dietary Fiber 1 g
Sugars 22 g
Protein 4 g

Vitamin A 17% Vitamin C 5% Calcium 0% Iron 4%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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