|Nutritional Guidelines (per serving)|
|Servings: 9 or 10" Tart (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French fruit tarts are popular in Morocco. In this version of Tarte aux Pêches, fresh peach slices are baked with pastry cream (creme patisserie) or almond pastry cream (frangipane) in a sweet pastry shell. An apricot glaze adds sheen and a touch of tartness to the finished dessert.
Preheat the oven to 400 F (200 C).
Spread the pastry cream (or frangipane) across the bottom of the chilled, unbaked sweet pastry shell.
Arrange the peach slices in an overlapping pattern over the pastry cream. Sprinkle the sugar over the peaches and dot the top of the fruit with tiny bits of butter.
Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning.
Bake the tart in the preheated oven for about 40 minutes.
Remove the foil, and continue baking for another 10 minutes, or until the peaches and crust are nicely colored.
Remove the tart to a rack to cool.
While the tart is still warm, heat the apricot jam with the lemon juice until boiling. Use a pastry brush to apply the apricot glaze over the peaches.
Refrigerate the tart when it has cooled completely.
Serve chilled or at room temperature.