Almond and Peach Tart: The Best Almond and Peach Tart Recipe from Cook'n

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	Almond and Peach Tart

Serves: 8

(Crostata di Mandorle)
Category: Tarts
Almond paste and thick peach preserves make a memorable filling combination in this rich tart.

   1 recipe Single-Crust Pastry
   3 large eggs, at room temperature
   1/4 cup sugar
   8 ounces almonds paste
   1/2 cup all-purpose flour
   3/4 cup peaches or apricot jam
   1/2 cup sliced almonds
   Confectioners' sugar

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Almond and Peach Tart is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.

2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of a 9- to 10-inch tart pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.

3 Place an oven rack on the lowest level. Preheat the oven to 350°F.

4 In a large bowl, with an electric mixer, beat the eggs until foamy. Gradually beat in the sugar. Crumble the almond paste into the egg mixture and beat until smooth, about 4 minutes. Fold in the flour.

5 Spread the jam over the bottom of the prepared shell. Spread the almond paste mixture over the jam. Sprinkle with the sliced almonds.

6 Bake 30 to 35 minutes, or until the filling is puffed and golden.

7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Just before serving, sprinkle with confectioner's sugar. Serve at room temperature. Store covered with an inverted bowl in the refrigerator up to 24 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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