Peach Times Tart

After reading the entire New York Times Cookbook, I decided to try the most requested and published recipe from the Times archives. Initially a Purple Plum Torte, I made this instead with peaches and it was easy, sweet, and moist. I can see why it is so popular! Great for fancy parties or casual sleepovers. 

 Peach Times Tart
1 cup all-puporse flour
1 teaspoon baking powder
large pinch of salt
1 cup granulated sugar, plus 1 Tablespoon depending on the tartness of the fruit
8 Tablespoons (1 stick) unsalted butter, softened
2 large eggs
12 peaches (sliced and pitted)
2 teaspoons fresh lemon nice
1 tablespoon ground cinnamon

Heat oven to 350 degrees. Sift the flour, baking powder and salt into a bowl. Set aside. Cream 1 cup sugar and softened butter into a large bowl with a hand mixer until light and fluffy. Add sifted dry ingredients and then the eggs. 

Spoon the batter into an ungreased 9-inch springform pan (the kind you use for making cheesecake). Cover the top of the batter with the sliced peaches with the skin side up. Sprinkle with remaining tablespoon of sugar and then the lemon juice. Sprinkle with cinnamon. 

Bake until the cake is golden and the peaches are bubbly, about 45 to 50 minutes. Cool on a rack, then unmold. Slice and serve!


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Comments

  1. ddotesting7June 28, 2015 at 1:21 PM

    Your recipies are Great! Do you have one for fudge? My precious grandchildren love fudge ever since we bought some at Disneyland!

    ReplyDelete

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