September 7, 2010

Dulce de Leche Peach Tart

Peach season is almost over here in Ontario, so I thought I would take one last kick at a peach dessert. As soon as I found this recipe, I made some dulce de leche so I could try this one out. The flavour of the tart was amazing, but my peaches were so juicy that the presentation was lacking -- a lot. While it is much easier to blanch the peaches, I highly recommend peeling them with a potato peeler. This will keep your peaches in tact, but you may also want to let them sit in a colander for awhile to get rid of the extra juices. There is no thickener in the filling, so no matter how long you leave it, it will not firm up -- trust me.

  • 1/4 cup unsalted butter
  • 1 cup of sugar
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 3 tbsp unsalted butter
  • 2 tbsp dark brown sugar
  • 1/4 cup dulce de leche
  • 1 egg yolk
  • 1 tsp vanilla
  • Pinch of salt
  • 5-6 large ripe peaches, peeled and thinly sliced
  • 2 tbsp dulce de leche
  • 1 tbsp sugar
  • Preheat oven to 350 degrees
  • To make the crust: Cream butter and sugar for a minute or two until well mixed, but still stiff.
  • Sift together flour, salt, cinnamon and baking powder. Add to the butter mixture and briefly mix with your hands until crumbly and moist enough to hold together when pressed.
  • Press into an 8 or 9 inch tart pan, making sure all sides are even and strong.
  • Bake for about 10 minutes or just until the sides of the crust start to brown. Remove and let cool.
  • To make the filling: In a mixer or food processor add the butter, brown sugar, dulce de leche, egg yolk, vanilla and salt. Mix until light colored and smooth.
  • Spread the filling into the crust.
  • Put the peach slices in a colander to drain excess juices for a minute or two. (Trust me on this, you don't want super juicy peaches or the tart will be runny)
  • Place the peach slices on top of the tart, overlapping each other so that they are very close together. Make circles of peach slices until the entire tart is covered. 
  • Brush 2 tbsp of dulce de leche evenly over the peaches. Sprinkle with 1 tsp. sugar.
  • Bake for 25-30 minutes or until peaches are caramel colored and the tart is heated through. Remove and let cool.
  • Serve warm or at room temperature

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