Black-bottom peach-almond tart
I haven’t been participating in any food blogging event for a while and I think it’s time to do it again. For this month I chose to participate in Sugar High Friday event which was created by Jennifer of Domestic Goddess back in 2004. The event is very fun, always a treat to the eyes and mouth, and there’s no pressure of winning it or not. This September edition is hosted by Candice over at Mmm, Tasty!. Thanks Candice!
The last dessert I’ve made in the past few weeks was this Black-Bottom Peach-Almond Tart. The inspiration, of course was from the abundance of local peaches in September, especially the Maryhill peaches. These tasty and juicy peaches are locally grown and they’re perfect for the tart that I wanted to make. If I’m asked the reason why I made this, the answer was somewhere close to "because I have to". Summer is not summer without at least one kind of pie or tart. I love both, and I love fruit pies or tarts. Those are the kinds that warm my heart and have a long lasting impression in my tummy 
Black-Bottom Peach-Almond Tart
Serves 6 to 8
Crust:
6 tablespoons unsalted butter, diced and chilled, plus extra for greasing pan
3/4 cup sliced almonds
3/4 cup all-purpose flour
6 tablespoons sugar
1 egg yolk, beaten
1/4 teaspoon vanilla extract
Filling:
1/4 cup semi-sweet chocolate chips
2 tablespoons peach preserves
6 tablespoons sliced almonds, divided
1 1/2 pounds ripe peaches, peeled, cut into 1/2-inch thick slices
3 tablespoons sugar
1 1/2 teaspoons grated lemon zest
To make the crust:
Butter a 9-inch tart pan with a removable bottom. Coarsely grind almonds in a food processor, add flour and sugar and continue processing until nuts are finely ground. Add 6 tablespoons butter and pulse machine until mixture resembles coarse meal. Pour egg yolk into mixture and vanilla over flour mixture, and pulse again until mixture forms large moist clumps. Remove dough from food processor. Press dough evenly onto bottom and up sides of tart pan to form a crust. Cover and freeze for 30 minutes.
Preheat oven to 375 degree F and place a rack in the center position. Bake the crust for about 15 minutes or until golden brown. Remove, but maintain the oven temperature. Quickly sprinkle the bottom of the crust with the semi-sweet chocolate chips. Wait about 5 minutes or until the chips look glossy. Spread the chocolate with an offset spatula until it covers the bottom of the crust. Cool the crust for 5 to 10 minutes.
To make the filling:
Spread the preserves over the top of the chocolate. Coarsely chop 4 tablespoons of the almonds and sprinkle over the bottom of the crust. Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar, then with lemon zest. Dot with butter and sprinkle with remaining almonds. Bake until peaches are tender, about 35 minutes. Cool slightly. Serve warm or at room temperature. This tart is best eaten the day it is made.
Source: adapted from The Big Book of Backyard Baking
What a tasty looking tart! I love the black bottom.. Your pictures are beautiful!
thank you Malin!
Comment by Malin — September 22, 2009 @ 1:37 pm
I have not been here for such a long time! As usual, it all looks so good!! Yum!
hi Pei Lin, thank you for visiting me again!
Comment by Mrs Ergül — September 22, 2009 @ 10:15 pm
This looks like an amazing treat. Definitely worth a sugar high!! Your photos are great!
hiya Shari! thanks for the comment!
Comment by Shari — October 11, 2009 @ 8:09 pm