Saturday, March 06, 2021

Tarte amandine aux pêches

Yesterday, I made an old favorite with a twist. The original version of this tarte is made with pears. But since I had a can of peach halves in the pantry, I made it with peaches instead. It's a pretty simple recipe when using canned fruit.

Tarte amandine aux pêches.

The filling is a kind of almond paste (ground almonds, butter, flour, eggs, and sugar) that goes into a blind-baked shell. Then the peach halves get pressed into the filling and the tart is baked until the filling is done. Once the tart has cooled, I glaze the fruit with some of the peach syrup that's been reduced in the microwave. Et voilà !

12 comments:

  1. I can just taste that almondy filling.

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  2. Must be as good as it looks!

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  3. Looks amazing, and inspiring

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  4. Oh, my goodness! I will definitely save room for this dessert.

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  5. I've just been tantalizingly anticipating what dessert you were going to be baking next, Walt! Your peach tarte with almond filling absolutely reaches that mark!

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  6. Peaches!
    I used to love the ones out of a tin.
    Yours looks scrumptious.

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  7. Peaches and almond, what a yummy combination. Although I must confess that at first glance I thought those looked like poached eggs. Not yummy in a tart, methinks.

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    Replies
    1. yes...Emm, those peaches were so perfect, I thought I was seeing egg yolks at first glance, as well!

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