The word for peach in French is “pêche” and it’s pronounced pesh. The word for peach tree is “pêcher” and is pronounced pesh-ay.
If we are to continue with this lesson, the word for sin is péché, pronounced pretty darn similarly to peach tree. And the verb for fishing is pêcher – once again pronounced the same. So if someone tells you that “C’est un péché de pêcher en dessous le pêcher” (it’s a sin to fish underneath the peach tree), you’ll know right away what they’re saying.
But back to peaches. Les pêches. We had some ripe ones, so I made a tart. I have never made so many desserts with fruit since I moved to France.
Start with a pie crust – mine is made with gluten-free flour. I put 110 grams of cold butter, cut up in pieces – about one stick -along with a cup and 1/4 flour. I added an egg, 1/2 c confectioner sugar, and a teaspoon of large grain sea salt. Knead it and roll it out, and put it in the pre-heated oven (325°) for about 15 minutes.
For the almond cream, mix 2 eggs with a cup of almond flour, 1/2 cup of sugar, 1/4 teaspoon almond extract and 120 grams of melted butter. (Another stick of butter, more or less).
I used raspberry jelly for added flavour. 2 heaping tablespoons, plus a tablespoon of boiling water.
Mix that in gently. It’s okay if it sort of sinks to the bottom and doesn’t blend in.
Cut up 4-5 peaches. Mine were super ripe, which made for a very juicy tart. If that happens, don’t worry. It still tastes amazing.
I left the skin on because peach skin does not get too chewy when cooked, and it makes the dish much prettier. Scallop the pieces around the tart, letting them sink into the almond cream.
Put it in the oven and bake for another 20 minutes or so. Keep checking it, and turn the tart if it starts to brown too quickly on side.
And then you have a masterpiece.
And then you have a piece.
And then you have a piece with a scoop of ice cream.
And then the dog sneaks into the kitchen and has the rest of the pieces.
- 110 g cold unsalted butter, cut in pieces. (1 stick)
- 1 egg
- 1 t large-grain sea salt
- ½ c confectioner sugar
- 1¼ c flour
- Almond cream:
- 120 g butter melted (just over a stick)
- 2 eggs
- ¼ t almond extract
- ½ c sugar
- 1 c ground almonds
- 2 T raspberry jelly mixed with 1 T boiling water
- 4-5 peaches
- Pre-heat oven to 325° (170° C)
- Combine crust ingredients, and roll out dough. Lift with spatula onto quiche pan.
- Bake crust for 15 minutes.
- Combine ingredients for almond cream, and pour into cooled crust.
- Mix raspberry jelly with water and spoon into the cream mixture.
- Cut slices of peaches and scallop around the pan until the pieces are all touching and fill the pan.
- Bake for 20 minutes.
- Let it cool before attempting to cut it.