Peach crumble tart

Name: Peach crumble tart
Ingredients: For the tart dough: 125 g butter; 200 g flour; 1 egg; 1 tablespoon sugar; a pinch of salt; the zest of 1/2 lemon; 1/2 teaspoon baking soda; 3 tablespoons cold water. Filling: 4 large ripe peaches; 1 tablespoon semolina; 1-2 tablespoons sugar; a teaspoon ground cinnamon; a pinch of Bourbon vanilla. For greasing the pan: 1 teaspoon melted butter; 1 packet vanilla sugar.

Dessert - Peach crumble tart by Florentina G. - Recipia

The first time I tried this peach crumble tart, I completely forgot to save some dough for the top. I made it like a simple pie, without that rustic crumble over the fruit, and no one got upset, but it felt like something was missing. It wasn't until the second round that I realized what I had done wrong, and since then, every time I hear it's peach season, I know exactly what to put in the oven. It's the kind of dessert that doesn't require any extraordinary skill, just a little patience and to remember that you have butter on the kitchen counter, otherwise who knows where it ends up... If you're in the mood to bake and are somewhat familiar with shortcrust pastry, the process goes pretty quickly. In just over an hour, you'll have the tart out of the oven (plus that torturous cooling time), so you won't lose your entire afternoon to this. The quantities below yield a standard tray, about 6-8 slices (well, it depends on how you cut it). I'd say the difficulty level is medium to easy. Maybe just the rolling out of the dough might get on your nerves if you've had a bad day, but otherwise, it won't turn your hair gray. Why do I make this recipe often? Well... those peaches, when they're ripe, with a soft and sweet flesh, don't need anything complicated to be good. And honestly, I really enjoy seeing the juice from the fruit seep under the dough and leave caramelized, slightly crunchy spots around the edges. You don't even need a mixer or any fancy gadgets, just a whisk and some enthusiasm to knead with your hands. What you need for a medium tart, about the size of an open palm (I think it's trendy to say 22 cm in diameter, but it works for me in a smaller tray): - 125 g of cold butter (I use it straight from the fridge; if it's too soft, the dough gets mushy and won't turn out right) - 200 g of all-purpose flour, plus a little extra for rolling out (I've tried semi-whole flour too, but it doesn't come out as crumbly) - 1 egg (not too large, otherwise the mixture will be too runny) - 1 tablespoon of sugar (for the dough, no more; don't try to sweeten it too much) - a pinch of salt (it brings out the flavor of the butter, don’t skip it) - the zest of half a lemon (only the yellow part, that's enough; otherwise, you’ll taste bitterness) - ½ teaspoon of baking soda (I dissolve it with lemon juice, otherwise you taste the raw baking soda and it's not pleasant at all) - 3 tablespoons of very cold water (I don’t know why, but if the water isn’t cold, the butter melts and the dough becomes sticky, so remember this part) For the filling: - 4 large peaches, not the hard ones, but soft enough to peel easily - 1 tablespoon of semolina (or breadcrumbs if you don’t have semolina, but semolina absorbs the juice better) - 1-2 tablespoons of sugar (I only put one, the peaches are sweet in the summer already, but you adjust to your taste) - 1 teaspoon of ground cinnamon (I don’t like to overdo it; if you put too much, you’ll only taste cinnamon) - a pinch of Bourbon vanilla (if you have it; if not, vanilla sugar works, but it shouldn't be too synthetic) For greasing the tray and sprinkling on top: - 1 teaspoon of melted butter (for greasing the tray, not for the dough) - 1 packet of vanilla sugar (which you add at the end if you want a stronger flavor) Step by step, here’s how I do it: 1. I start with the dough. I take the butter out of the fridge and cut it into cubes directly in the bowl. I sprinkle the sugar, salt, and finely grated lemon zest on top and start rubbing it with my hand or with a whisk (when I’m not feeling lazy). When the butter is semi-soft, I pour in the egg beaten quickly with a fork. I mix everything quickly; it shouldn't sit too long at room temperature. 2. I dissolve the baking soda with a few drops of lemon juice, so I don’t feel any trace of powder in the dough. I add it to the mixture, then add all the flour at once. Initially, the dough seems crumbly and dry, but after you throw in the three tablespoons of cold water, it starts to come together. 3. Here, you need a little patience. Don’t panic if it doesn’t stick together at first — just knead it a few times until there’s no dry flour left at the bottom of the bowl. If it really doesn’t come together, you can add an extra tablespoon of water, but don’t overdo it! Shortcrust pastry doesn’t tolerate too much liquid; it becomes gummy. 4. When you have a smooth dough, quickly form it into a ball, wrap it in cling film, and put it in the fridge for at least an hour. Don’t try to skip this step, otherwise when you roll it out, it will break immediately, and during baking, it will leak at the edges. 5. In the meantime, take care of the peaches: wash them, dry them with a towel, and slice them, not too thin (they should have a little bite after baking). If you feel like it, you can peel them; if not, leave the skin on — it turns out good this way, and you don’t feel it too much after baking. 6. When the dough is ready from the fridge, prepare the tray — grease it well with melted butter and sprinkle a little flour, then shake off the excess (or, if you’re feeling lazy, use baking paper, but honestly, the base doesn’t turn out as crunchy). 7. Take the dough out of the fridge and cut off about a third of it, which you set aside for the crumble. Roll out the rest on a floured surface (I usually use a rolling pin, but if I’m in a hurry, I flatten it with my palm and stretch it directly with my fingers in the tray). It should rise about 1-2 cm up the sides; otherwise, it comes out flat like a sandwich, and it won’t hold the peaches during baking. 8. Sprinkle the tablespoon of semolina on the bottom of the tart — this saves it from a soggy base, especially if the peaches are juicy. Arrange the peach slices in a spiral, packing them in as much as you can, because they will shrink during baking. 9. Sprinkle the sugar, cinnamon, and vanilla on top. Be stingy with the sugar if your peaches are ripe and sweet; otherwise, they will caramelize too much. 10. Gather the edges of the dough slightly over the peaches, like a rustic border; it doesn’t have to look perfect. From the piece of dough you set aside, quickly crumble it with your fingers and sprinkle it over the fruit. It doesn’t matter if they’re even; in fact, it’s better if they’re irregular pieces; they become crunchy during baking. 11. Bake the tray in a preheated oven at 180°C (it turns out perfect in the middle of my oven) for about 35 minutes. I check it towards the end to make sure the edges don’t burn. If you want an extra crunchy crust, turn up the heat for the last 5 minutes. 12. Let it cool for at least half an hour before slicing; otherwise, all the juice will run out, and you'll end up with a paste. TIPS - Don’t take the butter out of the fridge until just before you use it. For shortcrust pastry, every minute counts; if the butter is soft, everything sticks together. - If you don’t like cinnamon, just use vanilla or a little ground nuts; otherwise, the peaches lose their flavor. - Don’t overdo the sugar over the fruit! It all collects at the bottom and can make the dough soggy. - If you want the crumble to be even crunchier, add a tablespoon of flour or some almond flakes over the pieces of dough on top. - For the crumble, you can also use brown sugar; it has a slightly caramelized taste, and it turns out good. SUBSTITUTIONS - If you don’t have semolina, breadcrumbs work too, but without salt in them, so you don’t ruin the flavor. - Butter can be replaced with plant-based margarine, but honestly, it’s a shame for the recipe… - For a gluten-free version, try universal gluten-free flour and a pinch of xanthan gum to bind it. It won't come out as crumbly, but it works. - If you need it to be diet-friendly, use a heat-resistant sweetener (erythritol or xylitol), but not everywhere — it doesn’t behave like sugar in the dough; it dries out more. VARIATIONS - You can also use other fruits; I've tried plums or nectarines, and if they’re juicier, double the semolina. - Add some currants or raspberries among the peaches for a little tartness. - If you want a more “serious” dessert, serve it with a scoop of vanilla ice cream or homemade whipped cream without sugar. SERVING - It can be eaten warm, but the next day, cold, it’s even better after the flavors have melded. - A slice of peach tart goes wonderfully with black tea or strong coffee in the morning. In the evening, if you have guests, pull out a well-chilled semi-dry white wine. FREQUENTLY ASKED QUESTIONS 1. Can it be made with store-bought dough? Yes, but it won’t be as crumbly and tasty. If you’re going to make it, do it at home. Plus, you see exactly what you put in it. 2. Can I use canned or frozen peaches? Yes, but they need to be well-drained and dried with a towel so that the dough doesn’t turn into paste. Ideally, use fresh fruit in the summer. 3. I don’t have baking soda; can I use baking powder? Yes, but use a little less so the edges don’t puff up too much. Baking soda helps with texture and tenderness, not rising. 4. How do I know when it’s done? The dough should be golden and the crumble on top should be browned, and the fruit should have released some juice, but without boiling too much. If you insert a toothpick in the center of the dough, it should come out clean. 5. Can it be made without an egg? Yes, but the dough will be more crumbly. You can add a tablespoon of sour cream instead of the egg for binding, or a tablespoon of plant-based milk if you want a vegan version. NUTRITIONAL VALUES This tart, in decent portions (let’s say 1/8 of the tart), has about 250-270 calories, approximately, depending on how much sugar and butter you use. It has about 12-15 grams of fat, 4-5 grams of protein, and 30-35 grams of carbohydrates (including sugar from the fruit). It’s not “dietetic” in the strict sense, but it’s not a calorie bomb either if you don’t eat half the tray. Plus, it’s much cleaner than any dessert with creams or store-bought layers, and the peaches bring fiber, vitamins, and antioxidants. You won’t overdo it with a slice or two, especially if you make it in the summer when you need something cooler and fresher. HOW TO STORE AND REHEAT If it doesn’t get finished on the first day, cover it with cling film and store it in the fridge. It lasts 2-3 days without problems, but the bottom part may become a bit softer from the fruit. To bring it back to life, pop it in the oven for five minutes at 150°C, uncovered, and it’ll regain its crunch. Or, if it’s warm outside, I eat it cold because it’s just as good. Avoid leaving it out at room temperature for more than half a day; the fruit ferments quickly. That’s the story of the peach crumble tart in my kitchen. It will never turn out the same, but that’s exactly what I love about it.

Ingredients

For the tart dough: 125 g butter
200 g flour
1 egg
1 tablespoon sugar
a pinch of salt
the zest of 1/2 lemon
1/2 teaspoon baking soda
3 tablespoons cold water. Filling: 4 large ripe peaches
1 tablespoon semolina
1-2 tablespoons sugar
a teaspoon ground cinnamon
a pinch of Bourbon vanilla. For greasing the pan: 1 teaspoon melted butter
1 packet vanilla sugar.

Preparation

We mix the butter with sugar and a pinch of salt, then incorporate the beaten egg, lemon zest, and baking soda dissolved in a little lemon juice. We add water and flour and start kneading the dough until we incorporate all the flour. We wrap the dough in plastic wrap and keep it in the fridge for about an hour, after which we take it out and prepare the tart. We will save part of the dough for the crumble. The rest of the dough will be rolled out into a round sheet which we will place in the buttered and floured tart pan, making sure that about 1-2 cm of the dough covers the sides of the pan. We can use our fingers to spread the dough well on the sides of the pan. We wash and slice the peaches. We sprinkle a tablespoon of breadcrumbs over the dough, on which we will arrange the peach slices in a spiral at the bottom of the pan. We sprinkle 1-2 tablespoons of sugar, ground cinnamon, and Bourbon vanilla over the peaches. We bring the edges of the dough towards the center, partially folding over the peaches. From the remaining dough, we will break small pieces to place over the fruit. We bake the tart in a preheated oven at moderate heat for 30-35 minutes. We turn off the heat, take the tray out of the oven, and let the tart cool, then we can slice and serve it.

Peach crumble tart

Ingredients

Preparation

Tags

Categories