The idea of following a recipe to a tee is mind boggling and boring. That is why I have so little patience in baking. Since it requires precise measurements to work, this is one area I usually find myself snoozing due to boredom.
Yeah.
I am that kinda girl that snoozes with the thought of measurements. And yup, I am a food blogger. Go figure.
Making tart on the other hand is surprisingly easy and requires a few steps that would definitely cut down the boredom effects. For instance, in order to get a flaky crust, there’s a few key steps in getting the texture right the very first time.
This doesn’t sound boredom to me. It’s more time consuming.
Ok, so now I loathe measurements and I lack patience. Yikes.
So, unlike me, if you love baking and have a ton of patience, try this recipe and let me know how it tastes. Don’t wait till it’s officially fall to crank up the oven. Do it now while peaches are ripe and sweet.
Or before its gone, paving the path to pomegranates and pumpkins. Sadly, that’s the truth.
Ingredients:
For crust — adapted from this recipe
- About 2 cups whole wheat pastry flour
- a pinch of salt
- 2 tbsp sugar
- 1/3 cup almond oil
- 1/4 cup icy cold water
- 3 to 4 peaches, thinly sliced
- 2 tsp corn starch
- 2 tsp honey
- 2 tsp lemon juice
- 2 tsp vanilla extract
Directions:
- Combine flour, salt and sugar in a medium non reactive bowl.
- Add oil and blend it into flour using a fork.
- Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
- Knead the dough very lightly until it comes together into a ball.
- Allow dough to rest for 15 minutes.
- Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
- Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.
- Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
- Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
- Preheat oven to 350F.
- Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
- Crank up the oven to 375F.
- In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.
- Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.
On another note — we would be road-trippin’ to New York City in a few days. If you are local and want to meet up for a cup of coffee etc, send me an email. I also welcome any dining suggestions you may have 🙂
What do you love the most — cooking or baking?
Comments on this entry are closed.
It tastes good. Yup!!!!
Thanks for being bias 😉
http://www.casellula.com/ Was our favorite restaurant when we went to NYC for dinner and http://www.aubonpain.com/ was our go-to breakfast spot. Have a blast!
Erica { EricaDHouse.com } recently posted..5k Goal Met!
Erica — thanks for the restaurant recommendations 🙂
I could not agree more. Baking even if it’s hot is a must with all of the beautiful abundant fruit we get in the summer. Bake on, and add pistachios!!! What a great addition. And thank you for stopping my blog, I appreciate it very much!
fabiola@notjustbaked recently posted..Zucchini and Tomato Spicy Summer Pasta
Fabiola — I am a huge fan of pistachios! Just wished I could add it to everything!
I rarely follow a recipe word for word… I always have to adapt everything I bake or cook.
That tart looks delicious! Great èastry and flavors.
Cheers,
Rosa
Rosa — thanks love. So glad to know I am not alone in this issue 😉
Marvelous tart, Kiran! Peach is one of the pleasures of the time of year and its desserts like these that perfectly conclude meals. Well done, as always!
Viviane — thanks love 🙂
Hi Kiran, the tart looks absolutely delicious and beautiful. Yep, measurements is not my thing too. So more than often, after completeing a recipe I go back to my mom asking her, what would be ideal amount I should write for this ingredient! I am that kinda girl too!
Charul Ajmera recently posted..Independence Day Lunch
Charul — have a notepad and pen ready whenever you are testing a recipe. And oh, pen the details immediately. I don’t trust my forgetful memory 🙂
That is a good idea. I try to keep a track of what I am putting in and what quantity, but given the variety of spices that goes into an Indian curry, it is actually difficult at times. Will do the notepad and pen thing now. 🙂
Charul Ajmera recently posted..Good ol’ Sandwich
You know i love baking but I too get lazy at the thought of measurements…LOL
This looks really good… Nice pics!!
Reem — I share your sentiments, my friend 🙂
Peach is one of the most perfect ingredients 😀
I love your beautiful tart!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..The 40 Hour Famine
Uru — thanks dear 🙂
Oh how I wish I could be in New York 🙂 A recipe is always a suggestion in my kitchen. Baking has to be rather precise but everything else it’s what I have on hand and what I feel like eating.
Gorgeous tarts!
Maureen | Orgasmic Chef recently posted..My First Successful Macarons and Memories
Maureen — and how I wish we could all meet and eat our hearts out in New York 🙂
I am also a “toss-in-this-and-that”! I could have written that first paragraph myself 🙂 I stayed away from baking for this reason ffor a long time and fortunately I have mastered baking enough to actually experiment 🙂
Have a great trip! We are in Thailand on a holiday right now…
chinmayie @ love food eat recently posted..Pasta with Avocado & Pesto
Chin — I admire your ability to hop in during your vacation. You just have fun with your family and see you back soon 🙂
Lovely simple and delicious looking. enjoy your trip you lucky girl
tania@mykitchenstories.com.au recently posted..White Chocolate and Strawberry Balsamic Tart
Tania — thanks sweets 🙂
Yes I hate measuring. I have a terrible inability to follow a recipe exactly as written. I always want to make my own changes. This tart look fabulous, I love fresh peaches!! (PS – I don’t know why it’s been so long since I’ve been here, I love your blog!)
Cassie — thanks sweetie! I love your blog too 🙂
I always follow a recipe, even if I developed it myself since I know how important exact measurements are for pastry. But not the filling! The peaches are so sweet this year but I’ve not yet made a tart…. but it on the menu! Yours is beautiful!
Jamie recently posted..A VISUAL FEAST
Jamie — I concur with you in regards to pastry.
When I didn’t know how to bake a tart, I used to think it’s one of those super tough treat to bake. But, I agree with you it is surprisingly easy and fun too 🙂
Kankana recently posted..Raspberry Lemon Iced Tea
Kankana — baking involves a lot of being “precise” and it’s usually thought of being difficult. Not until one makes it with a lot of patience 🙂
Wow.. that tart looks amazing… I’ve always loved fruit tarts but have never tried making one so far… you make it look so easy.
Laavanya — thanks dear. And it’s truly easy 🙂
i cant follow recipes unless there is some gun pointed at my head:) like a deadline or need to perfect a recipes or something:) love those mini tarts!
Richa recently posted..Kala Chana masala – Sprouted Black chickpea curry. vegan glutenfree recipe
Richa — lol, i agree 🙂
I love the toppings of the tart and it looks really good!
Love it, thanks for sharing this recipe!
Danyelle Franciosa recently posted..Allkind Joinery Brisbane – Upholding a Proud Tradition
Danyelle — and thanks for the compliments! 🙂
I bought 2 baskets of peaches today and was thinking of making a tart. This looks wonderful!
Steve @ the black peppercorn recently posted..Chorizo Stuffed Jalapeno Popper
Steve — do it and let me know how it tastes 🙂
I think I would eat the little one first, then have the big one with a scoop of ice cream….
Cass @foodmyfriend recently posted..The Very Hungry Caterpillar Cupcake
Cass — i love your approach 🙂
Those tarts look gorgeous Kiran! I just adore peaches and can’t wait for peach season here.
Have fun in New York! I’ll be heading there myself in a few weeks for our honeymoon. I can’t wait.
Jennifer (Delicieux) recently posted..Caramelised Onion Tart
Jennifer — How fun! I wish we cross paths. Perhaps next time? 🙂
I realised I haven’t been back here for a while and now your photos are really gone to a new level!!! I’ve been wanting to buy those spoons for quite some time but they’re so expensive….
Love how summery and fresh the tart looks, I’m a terrible baker, not in the sense that I get bored, I’m just bad with timing things in the oven and often overcook things. 🙁 Would love a big piece of this!
Jenny @ Ichigo Shortcake recently posted..Tidlom Thai, Melbourne CBD – homey, authentic Thai food
Jenny — I’ve been on a blog hiatus myself. Thanks for returning and for the wonderful compliments. Truly appreciate it, my friend 🙂
On most days I’m toss-in-this-and-that kinda girl too! This peach tart looks incredible, Kiran! I must must give this a try soon! 🙂
Baker Street recently posted..Devil’s Food Cake #ForeverNigella
Anu — thanks love. Let me know how it tastes 🙂
What a lovely looking pie! This has inspired me to get into the kitchen this weekend…I am thinking peach pie with a crumble on top – yum! Thanks for sharing!
Ina gawne recently posted..DRYING HERBS FOR TEA
Ina — you are welcome! I hope you enjoyed baking over the weekend 🙂
for sure… following recipe measurements exactly is no fun. But I see them more as a help at the beginning. Just to help a baker to have an idea of the quantity amounts. you know what I mean?
Anyway.. you Tart looks very very tempting and its one of the prettiest I have ever seen! (thats means something!)
I just wish my peach tree in europe was in india… lol
Helene — thanks for the compliments my dear. And yes, measurements are so essential in developing recipes. I get that. It’s just the tedious effort is a little boring 😀
Hi Kiran,
How lucky, you are off to New York. Have a great time.
I am very casual about measuring things when cooking but baking , one has to be precise.
I do love baking and cooking. Your tart looks phenomenal! Love the use of peaches and sprinkle of the pistachios and edible flowers. Lovely!
Asmita recently posted..Sai-Bhaji Tikkis
Asmita — thanks dear 🙂
Hi Kiran, I’m more of a cook than a baker myself, so I know what you mean. Even though I’m not naturally precise, getting my recipes quantified for my blog, making sure that they are reproducible, does help me become a better cook. And it certainly will help my young adults be able to make the family recipes if they want. As far as the peaches, I’m all for cooking with them as much as possible before they are gone, you have the right idea there. Love your Middle Eastern touch of the pistachio topping, and are those nasturtium blossoms on top? Nice!
Mary @ Fit and Fed recently posted..Date Sweetened No Oil No Sugar Granola
Hi Mary — I love adding crunch to my desserts, hence the pistachios! I wish I knew the species of those edible flowers 😀
I love BOTH – cooking and baking…I guess it depends when you ask me! LOL! Sometimes I prefer one over the other, but it’s just a matter of mood…Your tarts look too pretty to eat!!! Love the way they look and I literally want to lick my screen, Kiran! Good job!
Jen L | Tartine and Apron Strings recently posted..Avocado Egg Chop
Jen — thanks love! You made my day 😀
Your tarlets look amazing, stunning & truly appetizing too, dear Kiran!
MMMMM,…You did a perfect job! fabulous pictures too!
Have fun in New York: You are 1 lucky woman! 🙂
Sophie recently posted..Vegan no-bake fig & cream cheese cake bars, with a Gluten-Free option! Yeah!
Sophie — thanks love. Its a work trip but might as well squeeze in some leisure 🙂
Lovely tart! I’m actually not much of a baker because I hate having to stick to measurements :).
Have fun in NYC!
Divya recently posted..My first food video – choco-coco hazelnut tea latte
Divya — thanks dear. I hope you and the family are doing well. If I can be of any help, let me know.
That tart cannot have come from someone who loathes measurements or lacks patience..it is just perfect. We’re the toss-in and hope-for-ze-best types too, its so hard to take notes when we’re in the zone 😀
And baking is first love..but gotta cook to survive, na.
Tadka Pasta recently posted..Crunchy, Caramely Broccoli Rabe
Tadka Pasta — I truly loathe measuring. Pinky swear 😉
I’m totally more of a baking kinda person. When I’m following a recipe I double check measurements sooo many times. Usually I’m singing and dancing along to some music so I get distracted haha. This peach tart looks incredible! Peaches are my second favorite fruit, next to raspberries. I love them in tarts. Delicious!
Rikki recently posted..Botanical Gardens, Smith College, Northampton, MA
Rikki — I LOVE your approach towards baking. I might be inclined to “use” your tactics 😉
I’m on the fence, I enjoy both cooking and baking. If pushed I would choose baking. But I really want to comment on the peach tart, it is intoxicating! Adore the sultry summer reds and oranges!
Deb — thanks for the feedback & compliments, Deb 🙂
I love baking but lack patience.. but this tart is up my ally! Lovely click, Kiran..
Sanjeeta KK recently posted..Baking | Two Healthy Eggless Chickpea Flour Cookies – Chocolate and Cardamom Flavoured
Sanjeeta — thanks dear. I think baking involves knowing the basics. Once that is covered, it can be easier than thought.
Wow that tart is gorgeous! Really nice recipe and photo
Raymund recently posted..Coca Cola Chicken
Raymund — thanks friend 🙂
Wow your blog is simply gorgeous! And this tart looks amazing. I love baking, but I can totally understand why some people wouldn’t. To me, I love the chemistry- how you have to get everything just right and when it works, it feel like such an accomplishment hehe. Although I agree with you- I do love cooking for the ability to throw things in unplanned 🙂
Gabby @ the veggie nook recently posted..pineapple shortbread bars
Gabby — welcome to Recipebox and thanks for the compliments 🙂 And you are right about the chemistry of baking.
Simply delicious looking tart but I have no patience for baking and also the time to make it. You have made a gorgeous and smashing peach tart which I am admiring all the way.
Nava Krishnan recently posted..Suman sa Lihiya (Glutinous Rice with Lye Wrapped in Banana Leaves)
Nava — thanks my dear 🙂
oh wow, this looks so lovely! i love the addition of the crushed pistachios – i bet they add both a great flavor AND a lovely texture. i’m more of a cook than a baker, too, for the same reasons – baking requires a precision that i sometimes lack. =)
amy @ fearless homemaker recently posted..slow cooker mexican chicken {with beans + corn}
Amy — thanks dear, but I definitely don’t refer myself as being a baker with precision. I’m a believer of practice, but not necessarily with perfection along the way 😉
This peach tart looks glorious! I’m ashamed to admit that I’ve owned a tart pan for almost 2 years and have yet to make one. I think it might be in my future!
Katie recently posted..Greek Pasta Salad
Katie — Use your tart pan. Like, right now!!
Wow! This is stunning & gorgeous! Beautiful photos. Perfect way to enjoy fresh summer peaches. Especially when topped with some pistachios! My favourite 🙂
Courtney — Thanks dear and please do not feel pressured to comment while you are taking a break 🙂
i’m a baking kind of girl and this tart sounds like a great end of summer treat. We just picked some peaches over the weekend and your recipe comes at the perfect time.
Have fun in New York!
Roxana | Roxana’s Home Baking recently posted..Tomato tart with poppy seed crust and goat cheese
Roxana — thanks dear, and do let me know how it tastes 🙂
I love the color of the crust on this tart, it looks perfect and that too whole wheat. Gorgeous work as always!
Lovely photographs, Kiran! The tarts look extremely yum. I have phases. For a month or two I may stick to trying a recipe to the tee, but mostly I am just inspired. I pick up ideas and work up my own recipes.
Harini recently posted..Mint Rasam ~ A vegan soup & appetizer from South India
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