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RECIPE
Tarte Aux Peche
Pie Dish and Pie Bird
Fruit
Under 2 hours
8
RECIPE NOTES
Our Tarte Aux Peche recipe is a great way to experiment with pie-making during the summer months, as peaches, the featured ingredient in this dish, are in season. Typically, peaches are best from the end of June until the end of August.
Preparing this dessert is simple, especially when equipped with the right bakeware. Our Flan and Quiche Tin features a nonstick surface and a removable bottom, which allows for easy unmolding of the tarte. Another important step in this recipe is poaching the peaches. Not sure how to do so? See our technique video on how to poach to learn how.
Our Tarte Aux Peche recipe makes for a great dessert when entertaining over the summer. This recipe takes just under two hours to prepare and serves up to eight equal portions. Here are all the ingredients you will need along with the steps to follow before preparing this recipe. Enjoy!
INSTRUCTIONS
Dough prep :
In a large bowl, whisk together flour, sugar and salt. Stir in butter using a dough cutter or two knives until pieces are pea-sized. Pour the water slowly and knead the dough until it forms a ball. Divide the ball into two equal parts, then cover each one in plastic wrap and refrigerate for at least two hours.
Filling prep:
Boil water in a large saucepan. Make a small incision in each of the peaches and place them in the boiling water. Poach for two minutes. Remove the peaches from the pan and peel them (the skin should be easy to remove with a knife). Pit the peaches and slice them to obtain about six slices per peach. Place the peach slices in a large bowl and drizzle with lemon juice. In a small bowl, stir together sugar, brown sugar, cinnamon, grated nutmeg, salt and cornstarch until well blended. Sprinkle over peaches, stirring well to coat each slice.
Assembly:
Sprinkle a generous amount of flour on a work surface and lightly knead one of the balls of dough with a rolling pin, moving from the center to the outside. Lift the dough down and turn it over, then continue kneading. When the dough is about 12 to 13 inches (30 to 33 cm) in circumference, place it at the bottom of the Le Creuset pie dish, cutting the excess dough from around the edge leaving about one inch (about 2.5 cm) around the edge. Pour the filling (including the liquid) over the dough.
Knead the second dough ball as described above, then place it over the filling to cover the tart. Cut the excess dough as described above, then lightly pinch the dough around the edge of the dish to obtain a decorative pattern. Make a small incision in the center of the pie and insert the Le Creuset Pie Bird. This will allow steam to escape during cooking, which will prevent the filling from overflowing, and will ensure the bottom crust is fully cooked and not pasty. To finish, brush the top of the tart with some melted butter, then sprinkle with sugar and flaked almonds.
Cooking:
Preheat the oven to 425 ° F. Cook for about 20 minutes, until the crust begins to brown. Reduce the temperature to 375 ° F and continue cooking for about 30 minutes, until the filling is bubbling and the crust is golden brown. Take the tart out of the oven and let it cool before serving.
