This one has more peaches, no apricot confiture, uses white sugar only (but more of it) and an open door for various kinds of the dough to use.. See which suits better. Higher temperature, shorter baking time, longer resting at the end (thicker layer of fruit, after all).
This one was made with upside down dough sell – judged to be exquisite taste, but difficult in handling (too delicate pastry, tends to get a bit soggy in 6-8 hours time) This, in turn, was made with all butter shell dough; a bit thicker and not as delicate, but much more reliable in handling.
The third one went with the no-eggs-but-cream-cheese shell:
They all look the same – yet the shell browns in a different tempo and different colour. I just noticed, that i may have been getting more and more confident – the size seems to change with each new implementation.. I blame it on my clumsy calculations of the amount of dough required – but really, maybe just optical illusion?
Taste wise? All very well received, although preferences are clear in all the testers; Wojtek was quite impressed with the first one (and this in itself is no mean treat), Iza and her family really liked the second.. But then most of the testers had no chance to try all the options. I like them all, perhaps the last one the best, maybe because the taste it still fresh in my memory?
So – place your bet and let me know your preference, please!
- 50g all-purpose flour, plus more for the work surface
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 150g plus 2 tablespoons sugar
- 8 peaches, sliced (peeled, if desired)
- 1 refrigerated tart shell dough of your choice
- Heat oven to 425° F.
- Rinse the peaches and pat dry. Do not peel them.
- Cut each one in half, discarding the pits.
- Slice the fruit into wedges about 1.5 cm thick.
- Combine the flour, ginger, nutmeg, and 150g of the sugar.
- Add the peaches and toss.
- Line the baking sheet with the parchment paper. You may paint it with a thing layer of butter, for easier handling when baked, but it is not necessary.
- On a lightly floured surface, roll the dough into a circle, about 28 cm in dia.
- Transfer to a baking sheet lined with parchment paper.
- Arrange the peaches in the center of the dough.
- Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
- Lightly brush the dough with water and sprinkle with the remaining sugar.
- Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more.
- Let cool for at least 20 minutes before slicing.