Peach Tart With Walnut Crust

July 11, 2019
Created by Harmons
1 hour
Serves 8
  • Crust
  • 2 cups walnuts, ground in food processor
  • 3 Tbsp butter, melted
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • Filling
  • 4 large peaches, ripe but firm
  • 1 Tbsp sugar
  • 1/4 tsp ground cinnamon
  • Pinch ground ginger
  • 1 lemon, zested
  • 2 peach or apricot preserves, for brushing tsp
  • 1 chopped nuts, for garnish Tbsp

Preheat oven to 350°.

To make the crust, in a bowl, combine all ingredients. Press into a tart pan. A 9” tart pan will yield sides to tart. If you use an 11” pan, just press mixture into bottom for a flat crust. Bake in preheated oven until brown and toasty, about 15 minutes. Check at 10 minutes to make sure the nuts don’t burn. Remove and allow to cool slightly while you prepare the filling.

To make the filling, wash and dry peaches. Slice peaches about ¼”-½” thick. Place into a large bowl and toss gently with sugar, cinnamon, ginger, and lemon zest. Arrange peaches over tart crust. You can keep it rustic or arrange into circles. Bake until peaches are tender, 20-25 minutes. Remove from oven and brush with preserves. This helps give tart a beautiful shine. Garnish with chopped nuts.

Nutrition Information: Serving size: 1/8 recipe; Calories: 270; Total fat: 21g (4g saturated); Sodium: 75mg; Total carbohydrate: 21g; Dietary Fiber: 4g; Sugars: 16g (est. 5g added); Protein: 5g