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Strawberry Peach Tart and So Much More

by christina posted July 18, 2013 category baking, family

Zach and I returned from a glorious week in Wisconsin (where his parents live), and we got to cuddle with our adorable nieces that we don’t see often enough, given they live in Montana. Coming home to Tennessee wasn’t hard, but leaving our loves ones behind — now, that was difficult. We took home hundreds of pictures (mostly blurry, if we’re being honest) and memories we keep re-living with each other, stories we tell over and over.

I think that for many people, their in-laws can be a difficult, stressful frustrating topic. But for me, it’s always been anything but that. My in-laws have treated me like a daughter from day one — and I always look forward to coming “home” to Wisconsin. Plus, we always come home with cheese curds and bratwursts, which are staples in any Wisconsin-bred diet.

One night, I made this delicious tart. Actually, I’ve made it approximately five times in the past month. And actually, it’s more than just a tart; it’s a keeper, I tell you. With a maple shortbread crust, a sweet layer of strawberry jam and season-fresh peaches, it’s really a treat. In fact, every time the last crumb is devoured in our home, I’m already making plans to make it again (and again and again). My friend Shanna made it first, and I always trust her recipes. I tweaked it a bit since we eat a little differently than they do (read: worse), and I can’t recommend this dessert highly enough.

I don’t have a tart pan, so I used a springform and simply formed the edges to look like a tart crust. This combination of maple syrup + shortbread + jam + fruit is magical, and you must try it as soon as possible. Like, tonight.

In Wisconsin, my father-in-law whipped up some heavy cream and we piled it atop our individual slices. A few days ago, I ate a piece for breakfast. It’s kind of like toast with jam…just better. It’s like a tart…and so much more.

Strawberry Peach Tart on Maple Shortbread Crust
Slightly adapated from Shanna Mallon, Food Loves Writing 

1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cold and cubed
a few generous splashes maple syrup
1/4 cup brown sugar
1/2 cup strawberry preserves
2 ripe but firm peaches, washed and sliced into half circles

Preheat the oven to 350F. Generously butter (and/or line with buttered parchment if you like) a tart pan (I used a springform).

In a food processor, pulse together 1 3/4 cup flour with 1/2 teaspoon salt. Add cubed butter and brown sugar, pulse until it starts to come together. Add maple syrup; pulse until mixture starts grouping together like a ball of dough. Gather dough and spread in pan, pierce all over gently with a fork and bake for 14 to 18 minutes. (Mine was around 18).

Remove tart crust from oven when it’s just slightly golden. Dollop on 1/2 cup of jam, spreading a layer all over the crust. Top with sliced peaches, organizing them in a round. Bake again for 3 to 6 minutes, until the jam is bubbly and the peaches are just getting soft. Let cool before slicing and serving.

2 Responses to Strawberry Peach Tart and So Much More

  1. OK, Christina, your tart is GORGEOUS. A springform pan all the way! You’ll have to show me how to make the edges so perfect. I’m so happy you liked this — now I want to make it again. : )

  2. Also PS I love the way you describe your in-laws.