Light and Delicious Peachy Tart

Name: Light and Delicious Peachy Tart
Prep time: 20 min
Cook time: PT30-40M
Total time: PT30-40M
Yield: 4
Cuisine: European
Ingredients: For a 16cm cake tin; 3 small peaches; 50g caster sugar; 85g all-purpose flour; 1 tsp vanilla essence; 1 tsp almond essence; ½ tsp lemon juice; 40ml melk; 1 egg; 40g butter at room temperature; 1g instant yeast; Caramel: 18g sugar, 5ml water 20g butter; To decorate: almond flakes, icing sugar

by Micaela Harrasser June 28, 2023

June 28, 2023

I love summer desserts! It’s the season of most of my favorite fruits, including peaches. This light and delicious tart is packed with super sweet and flavorful peaches – and it’s also quick and easy to prep! Perfect for a hot summery day, even for a picnic!

The caramel adds an extra layer of flavor so make sure to not omit this step! The sponge, also with peaches, is soft and not too tall, ensuring the peaches cover most of the surface

I used nectarines, not yellow peaches. You can also use the peaches with the soft skin but you might want to remove it before use. To add extra flavor, or if you don’t have the almond essence, you can replace some of the flour with almond flour. Also as I mention in the method, make sure your cake tin is not open at the bottom, otherwise the caramel might leak and go everywhere before solidifying or during baking. Enjoy 😉

[ratings]

Light and Delicious Peachy Tart

Serves: 4 Prep Time: 20 min Cooking Time: 30-40 min 30-40 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 16cm cake tin

3 small peaches
50g caster sugar
85g all-purpose flour
1 tsp vanilla essence
1 tsp almond essence
½ tsp lemon juice
40ml melk
1 egg
40g butter at room temperature
1g instant yeast
Caramel: 18g sugar, 5ml water 20g butter
To decorate: almond flakes, icing sugar

Instructions

Turn the oven to 170C.
To make the caramel, place the water and sugar in a pot and heat until it starts bubbling and you see that the sugar is melted, 3-5 minutes.
Turn off, add the butter in and keep stirring until the butter is melted.
Quickly add the caramel to the bottom of your cake tin (make sure it’s closed otherwise the liquid will go everywhere.
Let it rest.
Rinse and chop the peaches: ½ in thin slices, and ½ into small cubes.
In a bowl, whisk together the room temperature butter with the sugar, vanilla and almond extract until they become pale and fluffy.
Add the egg in and keep mixing.
Add the juice and the milk and mix.
Add the sieved flour and yeast.
Mix well with a wooden spoon until all incorporated.
Lastly, add the cubed peaches and mix in.
Now it’s time to assemble! Place the peach slices on top of the caramel, trying to not leave open spaces.
Add the cake batter on top.
Transfer to the middle of the oven and cook until nice and golden, about 30-40 minutes.
Take it out and let it cool.
As soon as you can touch it, remove the cake from the cake tin, upside down to admire the caramelized peach layer.
Cover generously with almond flakes and icing sugar, and serve.