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Peach and Pistachio Crumb Tart Recipe
|Shelled pistachios||3 Ounce, lightly toasted (3/4 Cup Or 85 Gram)|
|All-purpose flour||10 Ounce (280 Grams Or 2 Cups)|
|Sugar||9 1⁄3 Ounce (1 1/4 Cups Or 265 Grams)|
|Kosher salt||1 Teaspoon|
|Unsalted butter||8 Ounce, chilled and cut into 16 pieces (230 Grams Or 2 Sticks)|
|Ice water||3 Tablespoon|
|Peaches||2 1⁄2 Pound (8 Medium Ones Or 1.1 Kilogram)|
|Orange juice||120 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 4652 Calories from Fat 1982
% Daily Value*
Total Fat 228 g350.2%
Saturated Fat 121.8 g609.1%
Trans Fat 0 g
Cholesterol 487.7 mg
Sodium 1926.9 mg80.3%
Total Carbohydrates 629 g209.8%
Dietary Fiber 33.7 g134.7%
Sugars 377 g
Protein 60 g119.8%
Vitamin A 201.5% Vitamin C 231.8%
Calcium 27.3% Iron 110.2%
*Based on a 2000 Calorie diet
Add 1 cup flour, 2 tablespoons sugar, the salt, and 1 stick butter and process until the mixture resembles coarse crumbs, about 10 seconds.
Add the water and pulse until the pastry just begins to hold together, about 9 times.
Turn out onto wax paper and form into a 6-inch [15cm] circle.
Wrap in the wax paper and chill for 30 minutes.
Roll out to a 14-inch [35cm] circle on a lightly floured surface and fit into an 11-inch [28cm] tart pan with a removable fluted rim, gently pressing the pastry into the pan and up the side without stretching it.
Trim the edge, leaving a 1-inch [2.5cm] overhang.
Fold in the overhang and gently press against the side.
Chill for 20 minutes.
Preheat the oven to 375°F [190°C.].
Line the shell with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven until the edges are golden, about 30 minutes.
Remove the foil and cool on a rack.
Leave the oven on.
Chop the remaining 1/2 cup pistachios coarsely, about 8 pulses.
Process 1 cup sugar, the remaining 1 cup flour, and the remaining 1 stick butter until large clumps begin to form, about 45 seconds.
Combine with the pistachios in a bowl and chill.
Peel the peaches if desired and cut into eighths.
Halve the sections crosswise, toss in a large bowl with the orangejuice, and drain.
Toss with the remaining 2 tablespoons sugar and mound in the shell, pressing down gently.
Cover evenly with the pistachio mixture.
Bake in the center of the preheated oven until the peaches are tender and the topping is golden brown, about 50 minutes.