August brings the biggest, juiciest peaches to Colorado! I like to get to the Farmers Market early, before the "firsts," aka the prettiest and ripest peaches, sell out. Peaches continue to ripen at home, so I leave them on the counter and impatiently wait for them to soften.
My Peaches and Cream Tart recipe is similar to my Apple Tart recipe but with peaches and a good splash of bourbon. It is deceptively easy to make and can be made with imperfect peaches—just modify how you slice and present them.
This Peaches and Cream Tart takes 30 minutes to prepare and another 45 minutes to bake. You can eat it warm, cold, or at room temp. Whatever you decide, serve it with a dollop of freshly made maple whipped cream.
Let me know if you make this Peaches and Cream Tart and if you have any favorite peach recipes!
The ingredients have to be room temp, otherwise this will not work.
Beat butter and maple on medium-low until just combined. Add egg and beat until just combined. Mix in flour and salt. Do not over mix!
Roll into a disk with your hands. Place the disc between parchment paper and roll out with a rolling pin. Cool in the fridge while you get the filling ready.
Peach Filling
Slice the peaches and arrange in the tart dough.
Combine the remaining ingredients.
Assembly
Roll the tart dough into a tart pan with a removable bottom. Trim any excess and use that to repair any holes.
Arrange the peaches, then pour the liquid over the peaches. It will look like there’s too much liquid, but it will fit.
Sprinkle almond flour over the peaches.
Bake on a sheet pan lined with foil at 350F for 45-50 minutes. Let cool at room temp, and remove from the pan.
