Dulce de Leche Peach Tart
You can never have too many dessert recipes, so give Dulce de Leche Peach Tart a try. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 251 calories. For 92 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 51 person were impressed by this recipe. Head to the store and pick up flour, vanilla, peaches, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Back to the Cutting Board. With a spoonacular score of 34%, this dish is not so amazing. Apple dulce de leche tart, Dulce de leche banana cream tart, and Browned Butter Dulce De Leche Tart are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tbsp. dark brown sugar
2 tbsp. dulce de leche
1 egg yolk
1 1/4 cup flour
4-5 large ripe peaches
1 cup pecan halves (optional)
1/2 tsp. salt
1 tbsp. sugar
3 tbsp. unsalted butter
1 tsp. vanilla
Equipment:
oven
tart form
food processor
colander
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees (F).Start making the crust: Cream butter and sugar for a minute or two until well mixed, but still stiff.Sift together flour, salt, cinnamon and baking powder. Add to the butter mixture and briefly mix with your hands until crumbly and moist enough to hold together when pressed.Press into an 8 or 9 inch tart pan, making sure all sides are even and strong.Bake for about 10 minutes or just until the sides of the crust start to brown. Remove and let cool.Make the filling: In a mixer or food processor add the butter, brown sugar, dulce de leche, egg yolk, vanilla, salt and pecans (if using). Mix until light colored and smooth (might still be slightly lumpy from the butter, that’s ok).Spread the filling into the crust.Blanch and peel the peaches and cut into thin (1/8 – 1/4 inch), even slices. Put the slices in a colander to drain excess juices for a minute or two. Place the peach slices on top of the tart, overlapping each other so that they are very close together. Make circles of peach slices until the entire tart is covered. If you still have slices left, stuff them in there! This tart looks and tastes better the more peaches it has on it, otherwise the filling puffs out covers up all the beautiful peaches. I used 4 large peaches for my 9 inch tart. Add 2 tbsp. of dulce de leche and 1 tsbp. butter in a small saucepan over low heat. Stir until better it melted. Brush mixture evenly over the peaches. Sprinkle with 1 tsp. sugar.Baking from 25-30 minutes or until peaches are caramel colored and the tart is heated through. Remove and let cool.
Step by step:
1. Preheat oven to 350 degrees (F).Start making the crust: Cream butter and sugar for a minute or two until well mixed, but still stiff.Sift together flour, salt, cinnamon and baking powder.
2. Add to the butter mixture and briefly mix with your hands until crumbly and moist enough to hold together when pressed.Press into an 8 or 9 inch tart pan, making sure all sides are even and strong.
3. Bake for about 10 minutes or just until the sides of the crust start to brown.
4. Remove and let cool.Make the filling: In a mixer or food processor add the butter, brown sugar, dulce de leche, egg yolk, vanilla, salt and pecans (if using).
5. Mix until light colored and smooth (might still be slightly lumpy from the butter, that’s ok).
6. Spread the filling into the crust.Blanch and peel the peaches and cut into thin (1/8 – 1/4 inch), even slices.
7. Put the slices in a colander to drain excess juices for a minute or two.
8. Place the peach slices on top of the tart, overlapping each other so that they are very close together. Make circles of peach slices until the entire tart is covered. If you still have slices left, stuff them in there! This tart looks and tastes better the more peaches it has on it, otherwise the filling puffs out covers up all the beautiful peaches. I used 4 large peaches for my 9 inch tart.
9. Add 2 tbsp. of dulce de leche and 1 tsbp. butter in a small saucepan over low heat. Stir until better it melted.
10. Brush mixture evenly over the peaches. Sprinkle with 1 tsp. sugar.Baking from 25-30 minutes or until peaches are caramel colored and the tart is heated through.
11. Remove and let cool.
Nutrition Information:
covered percent of daily need
