A friend of mine gave me amazing Maltese peaches from her tree, with which I have made a jam using my recipe.
These Maltese peaches are small but really rich in pulp and scent. Another characteristic of them, it is the deep red color.
I wanted to use them in a nice recipe, a tart, but with something special. Hence, I added the topping made of crushed amaretti cookies.
The result is a delicious tart with 3 different textures which blend together beautifully: the crumbliness of the pastry, the moistness of the jam and the crunchiness of the cookies.
I am sure you will fall in love with this tart too 🙂
- Preparation time15 Minutes
- Rest time1 Hour
- Cooking time30 Minutes
- Servingserves 6 people
- Cooking methodOven
For the pastry
- 300 gwhite spelt flour (or white flour type 0)
- 170 glight muscovado brown sugar
- 125 mlsunflower oil (cold pressed)
- 100 grice flour (or cornstarch)
- 1lemon (zest only)
- 1 pinchtable salt
For the filling and the topping
- 350 gpeach jam
- 150 gItalian amaretti cookies
– sift the flour and the rice flour onto a large bowl;
– put the sugar into a separate bowl together with the eggs, mix them quickly till the sugar melts into the eggs;
– pour it onto the bowl with the flours, add the grated lemon zest and the pinch of salt;
– knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– work the short pastry with a rolling pin to form a disc with a 24 centimetres diameter and half centimetre thickness;
– grease and dust with flour a 24cm round baking tray and fold it with the pastry;
– pierce the bottom of the tart with a fork;
– pour the jam onto the pastry by making sure that it reaches 1 cm below the edges of the pastry;
– bend the edges of the tart inward;
– crush the cookies and spread them all over the tart;
– bake at 170 degrees for about 30 minutes or till golden;