Seasonal Peach Crumble Tart: A Delightful Bake
Seasonal Peach Crumble Tart: A Delightful Bake
In Season Now! Peach Crumble Tart | Angela Baking
This delightful tart combines the sweet and tart flavor of fresh peaches with a rich almond cream, a crisp tart shell, and a buttery crumble topping. Served warm with a scoop of vanilla ice cream, it’s an unforgettable dessert that will have everyone asking for seconds!^^
Tart Shell- 200g cold unsalted butter, cut into 1cm cubes
- 200g all-purpose flour
- 25g granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 50g ice-cold water
Almond Cream Filling- 100g softened unsalted butter
- 100g granulated sugar
- 100g almond flour
- 1 tsp vanilla extract
- 75g whisked egg
- 20g cornstarch
Cinnamon Crumble Topping- 130g cold unsalted butter
- 130g granulated sugar
- 1/4 tsp salt
- 65g almond flour
- 20g chopped walnuts
- 130g all-purpose flour
- 1/2 tsp ground cinnamon
Peach Filling- 200g drained peach compote, fruit only
- 15g cornstarch
- 15g lemon juice
- 100g softened unsalted butter
- 100g granulated sugar
- 100g almond flour
- 1 tsp vanilla extract
- 75g whisked egg
- 20g cornstarch
Cinnamon Crumble Topping- 130g cold unsalted butter
- 130g granulated sugar
- 1/4 tsp salt
- 65g almond flour
- 20g chopped walnuts
- 130g all-purpose flour
- 1/2 tsp ground cinnamon
Peach Filling- 200g drained peach compote, fruit only
- 15g cornstarch
- 15g lemon juice
- 200g drained peach compote, fruit only
- 15g cornstarch
- 15g lemon juice
Cooking Instructions
Step 1
For the tart shell, combine the sifted all-purpose flour, salt, and sugar in a bowl. Add the cold, cubed butter (about 1cm pieces) to the flour mixture. Using your fingertips or a pastry blender, quickly cut the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Chill this mixture in the refrigerator for 20 minutes.
Step 2
After chilling, use a knife or pastry blender to further break down the butter and flour mixture until the butter pieces are very small. Then, lightly rub the mixture between your palms to create a crumbly, ‘soboro’ texture. Be careful not to overwork it, as this can melt the butter and result in a tough crust.
Step 3
In a small bowl, whisk together the egg yolk and ice-cold water. Gradually add this liquid mixture to the crumbly dough, mixing just until it comes together into a cohesive ball. Do not overmix. Wrap the dough tightly in plastic wrap, flatten it into a disk, and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the gluten to relax, ensuring a tender and flaky crust.
Step 4
To prepare the almond cream, cream the softened butter in a bowl until smooth using an electric mixer or a whisk. Add the granulated sugar and beat until the mixture is light and fluffy, resembling pale yellow ribbons.
Step 5
Incorporate the almond flour and vanilla extract into the creamed butter and sugar mixture. Mix on low speed or by hand until just combined. Avoid overmixing, as this can toughen the almond cream.
Step 6
Gradually add the whisked egg, about one-third at a time, mixing well after each addition until fully incorporated. This helps prevent the cream from separating. Finally, add the cornstarch and mix until just combined.
Step 7
Cover the almond cream mixture tightly with plastic wrap, ensuring it’s well-sealed. Refrigerate for at least 2 hours to allow it to firm up and its flavors to meld.
Step 8
Once the tart dough has rested, lightly flour your work surface and roll out the dough to a thickness of about 3-4mm. Aim for a circle slightly larger than your tart pan to ensure full coverage.
Step 9
Carefully transfer the rolled-out dough into the tart pan. Gently press it into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges with a knife or by rolling a pin over the rim of the pan.
Step 10
Prick the bottom of the tart shell all over with a fork. This prevents the crust from puffing up during baking. Line the tart shell with parchment paper and fill it with pie weights, dried beans, or rice. Blind bake in a preheated oven at 175°C (350°F) for 25 minutes.
Step 11
Now, let’s make the cinnamon crumble! Finely chop the walnuts. In a separate bowl, combine the softened butter with sugar and salt, mixing until creamy. Add the almond flour and chopped walnuts, mixing to combine. Finally, add the sifted all-purpose flour and cinnamon powder. Mix with your fingertips until the mixture is crumbly and forms coarse clumps – do not overmix into a smooth dough. Place the crumble mixture in a resealable bag and chill in the refrigerator for at least 1 hour.
Step 12
Remove the parchment paper and pie weights from the partially baked tart shell. Spoon or pipe the chilled almond cream generously into the tart shell, spreading it evenly. Bake in the preheated oven at 175°C (350°F) for another 40 minutes, or until the almond cream is set and golden brown.
Step 13
Prepare the peach filling. In a bowl, gently combine the drained peach compote fruit with cornstarch and lemon juice. Toss lightly to coat the peaches evenly, being careful not to mash them. The lemon juice enhances the natural sweetness of the peaches and adds a bright, fresh note.
Step 14
Arrange the prepared peach filling evenly over the baked almond cream layer in the tart. Create a beautiful arrangement with the peach pieces.
Step 15
Remove the chilled cinnamon crumble from the refrigerator. Break it into small, irregular pieces with your fingers and scatter it generously over the peach layer. Ensure there’s a good amount of crumble for a satisfying texture.
Step 16
Bake the assembled tart in a preheated oven at 180°C (360°F) for 15 minutes, or until the crumble topping is golden brown and crisp. Keep an eye on it to prevent burning.
Step 17
Once baked, remove the peach crumble tart from the oven. For a decorative touch, dust with powdered sugar (like ‘Rafti Snow’) if desired. The best way to enjoy this tart is to serve it warm, cut into slices, with a scoop of vanilla ice cream. The contrast of warm tart and cold ice cream, along with the varied textures, creates a truly delicious experience. Enjoy!
