Saturday, August 09, 2008

Peach Tart with Raspberry Jam

Peach Tart with Raspberry Jam
This tart is a variation of the Aprium-Pistachio Galette (Galette? Tart? Difference?) I made last summer. You cheat with puff pastry, and top with fruit. I spread the pastry with Quaker Valley Orchards red raspberry jam, then topped it with fresh sliced peaches. I sprinkled a tablespoon or two of sugar on the top, then baked in a 350 oven for about 30 minutes. The crust was somewhat problematic because of the jam--it got a bit soggy in the middle, and I actually cut the tart into squares and then baked it a bit more to crisp up the edges of the individual pieces. Next time I might try pre-baking the crust a bit before spreading the jam. Still--delicious, summery, and my officemates devoured it before 10 AM.

9 comments:

Anonymous said...

Hey Good Lookin',

How about cookin' something up for me?

-J

Anah and Dan said...

Sorry we missed you call Erin. We should be home tomorrow night. First day of school and all... we'll need to relax a bit. Call us or we'll call you.

Tiffany said...

This looks great! I love the combination of peaches and raspberries, and both are very seasonal right now.

Andrea Dekker said...

Erin, I bake a similar tart with nectarines and I simply brush the jam or glaze over the top before I put it in the oven and again after I take it out. The crust stays crisp and you still get all the flavor. Plus the jam or glaze gives the nectarines and glossy look! Each time it gets rave reviews!

http://365dayorganizer.blogspot.com

Erin S. said...

J--you know where to find me.

Anah/Dan--Work? You're actually working down there?

Tiffany--Yes, it was fab. I'm thinking maybe peach-raspberry ice cream next?!?

Andrea--Good idea--I think I was greedy with the jam and just wanted to have as much as possible, but it was too much.

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