Peach and Amaretti Tart
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour | 300g |
| Powdered sugar | 130g |
| Egg yolks | 3 |
| Pinch of salt | 1 |
| Nectarine peaches | 2kg |
| Amaretti biscuits | 100g |
| Butter (for filling) | 30g |
| Egg (for egg wash) | 1 |
Instructions:
To begin preparing the Peach and Amaretti Tart, start by making the shortcrust pastry. In a food processor, combine the flour, powdered sugar, and cold butter cut into small cubes. Pulse until the mixture resembles breadcrumbs. Then, add the egg yolks and continue processing until the dough comes together.
Shape the dough into a ball, wrap it in plastic wrap, and place it in the fridge to chill for at least 30 minutes. This will help it firm up and make it easier to roll out.
While the dough chills, prepare the peach filling. In a skillet, melt 30g of butter over medium heat. Add the peaches, peeled and chopped into small pieces, and cook for about 5 minutes. Then, add 60g of the amaretti biscuits, crumbled into small bits. Stir occasionally until the mixture becomes thick and creamy, with a slightly reduced consistency. Remove the skillet from the heat and let the peach mixture cool.
Next, slice the remaining 400g of peaches into thin slices, approximately half a centimeter thick. Roll out the dough on a floured surface, and use it to line a 24cm tart pan. Trim any excess dough using a knife.
To prevent the pastry from becoming soggy during baking, crumble 40g of amaretti biscuits over the base of the tart shell. These will absorb any moisture released by the fruit while baking and add an extra layer of flavor. Spread the cooled peach mixture evenly over the amaretti base, and then arrange the thinly sliced peaches on top in a circular pattern to cover the entire surface.
Roll out the remaining dough and cut it into strips. Lay the strips across the tart, crisscrossing them to form a lattice pattern. This classic design will give the tart a beautiful, rustic look. Beat the egg and use a pastry brush to glaze the lattice with a thin layer of egg wash, giving the tart a golden finish once baked.
Preheat the oven to 180°C (350°F) for static heat, or 160°C (320°F) for fan-forced heat. Place the tart in the oven and bake for about 40 minutes, or until the pastry is golden and crisp. If using a fan-assisted oven, bake for approximately 20 minutes. Keep an eye on the tart to prevent over-browning.
Once the tart is cooked, remove it from the oven and allow it to cool on a wire rack. Let it cool completely before serving to ensure the filling sets properly.
Your Peach and Amaretti Tart is now ready to be served! This sweet and fruity dessert, with a delicate almond flavor from the amaretti, is perfect for any occasion, whether as a treat at a family gathering or as a delightful finale to a special meal. Enjoy every bite of this beautifully crafted Italian classic!
