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Peach Tart

20

1

Pecan

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.

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Crust

  • 1/2 Cup almonds, toasted

  • 1 Cup all-purpose flour

  • 1 Tablespoon sugar

  • 1/2 Teaspoon salt

  • 1 Tablespoon butter

  • 8 Tablespoon ice water

Filling

  • 2 yellow peaches, pitted and sliced

  • 1/2 Cup raspberries

  • 2 Teaspoon cornstarch

  • 2 Tablespoon granulated sugar

  • 1 lemon, juiced

  • 1 Tablespoon lemon zest

main

  • 1 egg yolk

Topping

  • 1/4 Cup almonds, toasted

  • 2 Tablespoon sugar

  • 2 Tablespoon butter, melted

  • 1

    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

  • 2

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    : 350 ˚F

  • 3

    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℉

  • 4

    Turn the dough out onto a floured surface and press together into a disk. Place on sheet tray covered in parchment and set aside.

  • 5

    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

  • 6

    Brush the top of the crust with whisked egg yolk.

    • 1 egg yolk

  • 7

    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

  • 8

    Sprinkle the top with the almond crumble.

  • 9

    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

  • 10

    Serve tart warm with ice cream. Enjoy!

Cooking Notes

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