A friend recently asked me about my favorite way to enjoy fresh fruit. Rinse and bite in—was my reply. Farm stands are bulging right now with the most amazing sun-ripened delights—strawberries, melons, blueberries, and locally grown peaches among them. When a bucket of peaches tempted me at Trader Joe's last week, I decided it was time to get creative and dress them up. This Peach Tart with Creamy Yogurt Filling was born. A flaky, buttery crust is filled with vanilla yogurt lightly then topped with golden peach slices. Once baked, the peach juices melt into the filling while the peaches themselves become lightly caramelized. The result is a perfect dessert, fit for a celebration or to enjoy as the sun sets during any quiet summer evening.
I hope you're enjoying the last days of summer. We're doing out best to make the most of it! Evenings on the porch are a must. Weekend adventures like whale watching or hiking are special treats.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Peach Tart with Creamy Yogurt Filling
Yield: 1 9-inch tart
- 1 9-inch tart pan with removable bottom
- Aluminum foil
- ¼ cup rice or dried beans
For the crust:
- 1 ¼ cups all-purpose flour, plus more for rolling out the dough
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ cup unsalted butter, chilled and cut into small pieces
- ¼ cup vegetable shortening, chilled and cut into small pieces
- 3 tablespoons buttermilk, chilled
For the filling:
- ¾ cup plain, whole-milk Greek yogurt
- 2 egg yolks
- ½ teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- ⅛ teaspoon salt
For topping and dusting:
- 4 large peaches, ripe but firm, rinsed and dried
- Confectioners’ sugar
To prepare the dough:
- Combine the flour, sugar, and salt in a large bowl. Add the butter and vegetable shortening. Cut in using your hands or a pastry blender. Blend it until the mixture resembles a coarse meal the size of peas.
- Add buttermilk and mix it until the mixture is just moistened.
- Press the dough together to form a ball, then shape it into a disk. Wrap it with plastic wrap and chill in the refrigerator for 2 hours.
To shape the dough:
- Line the outside of the tart pan with aluminum foil.
- Lightly dust a clean work surface. Roll out the dough into a circle that is three inches larger than the pan. Fit the dough into the pan and flute the edges by turning the excess underneath and around the edges on the rim. Place in the refrigerator to chill for 2 hours.
When ready to bake:
- Preheat oven to 325 degrees F.
- Remove the prepared tart shell from the refrigerator. Prick the bottom with a fork to vent it. Cover the bottom and sides of the pastry with aluminum foil, forming the same inside shape. Fill with rice or beans. Bake for 15 minutes or until the edges start to brown. Carefully remove the foil with the rice or beans and return the shell to the oven to brown a bit more, about 5 minutes.
- Remove the baked tart shell from the oven. Allow it to cool completely.
- While the shell is cooling, increase the oven temperature to 350 degrees F.
- In a small bowl, whisk together the yogurt, eggs, vanilla extract, maple syrup, and salt.
- Cut the peaches in half, remove their pits, and cut each half into 8 to 10 thin slices.
- Pour the yogurt mixture into the bottom of the baked tart shell. Arrange the peach slices decoratively on top.
- Bake the tart until the peaches are lightly browned and the filling is bubbling, about 45 minutes.
- Remove from the oven and cool to room temperature. Dust the top with confectioners’ sugar.
- Serve and enjoy.
- For an alternate fruit tart, substitute 3 cups raspberries or blueberries for the peaches.
- The tart crust recipe was adapted from Tate’s Bake Shop Cookbook by Kathleen King. The filling is adapted from Seasonal Fruit Desserts by Deborah Madison