Peach Crumb Tart

Makes 8 servings

This Peach Crumb Tart leaves nothing to be desired (it has it all) flaky crust, fresh sweet peaches, and a crunchy crumb topping. Extremely popular in countless Mediterranean desserts, peaches elevate this recipe as the juices magically evolve into a heavenly syrup. No summer menu is complete without this antioxidant-rich dessert.

INGREDIENTS

For the filling:

4 peaches, thinly sliced
3 tablespoons brown sugar
2 tablespoons all-purpose flour
Juice of 1 lemon
1 teaspoon ground cinnamon

For the dough:

1¼ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon sea salt
¼ teaspoon baking powder
½ cup unsalted butter, chilled and cubed
1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup pecans, finely chopped
2 tablespoons powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F and lightly coat a 9-inch tart pan with non-stick cooking spray.

To make the filling:

1. Combine all the filling ingredients in a medium bowl, tossing to combine.

To make the dough:

1. Whisk together the flour, granulated sugar, brown sugar, cinnamon, cardamom, salt, and baking powder in a large bowl.
2. Rub with your fingers or use a pastry cutter to incorporate the butter cubes until it resembles coarse crumbs. Set aside ¾ of the mixture.
3. To the remaining crumb mixture, add the water, vanilla extract, and almond extract, mixing until it combines enough to press into the bottom of the prepared pan. Top the crust with the peach filling.
4. Sprinkle the reserved crumb topping over the tart, then top with the pecans. Bake for 1 hour, rotating after 30 minutes.
5. Cool in the pan for 15–20 minutes. Once cool enough to handle, remove tart from the pan, and transfer to a wire rack to cool completely.
6. Sprinkle the powdered sugar over top and serve at room temperature. Top with ice cream or whipped cream, if desired. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 250 (11%)
Total Fat 10.23 g (21%)
Saturated Fat 5.039 g
Polyunsaturated Fat 1.062 g
Monounsaturated Fat 3.544 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 164 mg (11%)
Total Carbohydrate: 37.29 g (15%)
Dietary Fiber: 1.4 g (6%)
Total Sugars: 19.25 g
Protein: 3.09 g (6%)
Vitamin A 264 mcg (11%)
Vitamin C 9.7 mcg (13%)
Vitamin D 6 mcg (1%)
Potassium 68 mg (1%)
Calcium 31 mg (3%)
Iron 1.37 mg (8%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here