Recipe created & written by Chef Crusco Catering in Austin, TX.
Ingredients (for a 9-10 inch Tart Pan)
- 1 ¼ cups Flour – sifted
- 3 tbsps. Sugar
- Pinch Salt
- 1 Lemon – zest
- ½ cup cold unsalted Butter (plus 3 tbsps.) – cut into small cubes
- 6-8 Peaches – halved, seed removed and sliced 1/4 inch thick
- 3 tbsps. Apricot Marmalade
- 2 tbsps. Grand Marnier
- 1 tbsp. Water
Directions
- Preheat oven to 400. Place flour, 1 tbsp sugar, salt, zest and 1/2 cup butter in food processor.
- Blend in pulses until mixture resembles small crumbs. Slowly add a tbsp of cold water at a time and blend in pulses. Once dough starts to come off the sides into a ball its ready.
- Turn dough onto a sheet of plastic wrap, flatten into a round disc and chill for 1 hr.
- When ready to form the tart, butter the inside of the tart pan. Roll dough starting from the middle moving out exerting even pressure throughout. Stop often to rotate a quarter turn and continue rolling. If dough sticks, add flour to dough and the work surface.
- Transfer dough to tart pan making sure the edges extend a half inch or so over the edge. Gently push the dough into the sides of the tart pan so it fits snug. Fold any overhang by pressing with your thumb to shape an edge. Place tart in refrigerator to set up.
- Blind Baking Technique: Remove from refrigerator, prick the dough all over gently with a fork, place a sheet of parchment paper on top of the dough, cover with dry beans or ceramic pie weights and bake 10-12 minutes. The purpose of this is so the dough doesn’t rise when baking.
- Remove parchment/weights and cook a few more minutes until dough begins to color some.
- While the tart dough is resting, prepare the peaches. Place overlapping slices in a concentric form until the pastry is completely covered. Sprinkle remaining butter and sugar all over and bake 20-30 minutes until golden and browned. Remove from oven and allow to cool for 5-10 minutes.
- Heat apricot marmalade with Grand Marnier and water until liquefied like a glaze.
- Once the tart is cool, brush the peaches and pastry completely with the marmalade glaze. Serve the tart warm or at room temperature. Guild the lilly by adding a small quenelle of vanilla gelato. Enjoy!
