By Traeger Kitchen
Our famous 6-in-1 versatility is on full display in this easy to make Peach Tart recipe. With fresh peach filling topped with a homemade, buttery toasted almond crust, this tart won’t last long on your plate.
|1/2 Cup||almonds, toasted|
|1 Cup||all-purpose flour|
|8 Tablespoon||ice water|
|2||yellow peaches, pitted and sliced|
|2 Tablespoon||granulated sugar|
|1 Tablespoon||lemon zest|
|1/4 Cup||almonds, toasted|
|2 Tablespoon||butter, melted|
To make the crust, place the toasted cooled almonds in the bowl of a food processor. Pulse until coarse. Add the flour, sugar and salt and pulse to combine. Add butter and pulse until it resembles peas and carrots. Add about 1/4 cup of water while pulsing to solidify.
1/2 Cup almonds, toasted
1 Cup all-purpose flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Tablespoon butter
8 Tablespoon ice water
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
If using a grill model that allows, move the lower rack from the searing position up. If using a different model, lower the grill temperature to 325℉
Turn the dough out onto a floured surface and press together into a disk. Place on sheet tray covered in parchment and set aside.
In a medium bowl, combine all ingredients for the filling and add 1 tablespoon of flour; mix to coat. Pour the filling into the center of the dough and spread, leaving at least 1-1/2 inch of crust exposed. Carefully fold up the edges of the crust over the filing.
2 yellow peaches, pitted and sliced
1/2 Cup raspberries
2 Teaspoon cornstarch
2 Tablespoon granulated sugar
1 lemon, juiced
1 Tablespoon lemon zest
Brush the top of the crust with whisked egg yolk.
1 egg yolk
Place the almonds and sugar for the topping in the bowl of a stand mixer and pulse to combine. With the motor running slowly stream in the butter. Transfer the mixture to a bowl and set aside.
1/4 Cup almonds, toasted
2 Tablespoon Sugar
2 Tablespoon butter, melted
Sprinkle the top with the almond crumble.
Place the sheet tray directly on the grill grate and bake for 1 hour or until crust is golden brown and the filling has thickened and is bubbling.
350 ˚F / 177 ˚C
Serve tart warm with ice cream. Enjoy!
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