![]() ![]() No pastry cutter? No problem! James just used his trusty Bowie knife - uh, butcher knife - to cut the butter into the flour mixture on the cutting board. (You know, the kind of pioneer baker that made pate brisee in his log cabin on the frontier!)įirst, he cut up the butter into 1/4″ cubes and froze it overnight. But with no food processor in sight, he started thinking like a pioneer baker. James has a go-to Pate Brisee recipe that he usually makes in seconds in the food processor. Now stage managers are nothing if not resourceful. However, the kitchen at the theatre housing is not equipped for a serious baker (thought they did buy a set of measuring cups and spoons just for James!) so he decided to do a rustic-style tart that would not need a tart pan. James bought some delectably ripe peaches at the Farmer’s Market in Red Bank and began dreaming of peach tart. I hope you’ll love this Peach Crème Fraiche Streusel Tart as much as I do! If you have any questions, please leave a comment.You just can’t keep a baker from baking. Like most fruit tarts, this Peach Crème Fraiche Streusel Tart is best enjoyed the day of, or the day after being made, but no later.Two of my favorite brands I recommend are Liberte and Maison Riviera. You can usually find it next to sour creams. Although it wasn’t easy to find up until a few years ago, Cr ème fraiche has now become common in grocery stores in Canada and the US.If they are difficult to remove – the peaches aren’t ripe enough. When slicing them in half, the stones should remove easily. ![]() The peaches shouldn’t be too firm to the touch, although not mushy nor blemished. Choose ripe, tender peaches – ideally yellow, instead of white – as yellow peaches have a better acidity which contrasts nicely against the tang of the crème fraiche. ![]() Use fresh seasonal peaches (canned peaches are almost always too sweet, unless they are homemade).I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart. This recipe will give you enough for a 9-inch (22.9cm) tart pan.Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting too warm or it will become sticky. Making your own Pâte Sablée (“sandy” shortcrust pastry) will make a big difference.If you are familiar with this blog, you likely already tried my Pâte Sablée recipe used in my Apricot Frangipane Tart and in my Classic French Strawberry Tart. I added some quick rolled oats in the streusel mix for extra crunch and also sprinkled some on the bottom of the crust to prevent it from becoming soggy during baking. I chose to switch the crust for my go-to Pâte Sablée recipe: a crisp and buttery French short crust that is the perfect vessel for fruits. Made with peaches (one of my favorite Summer fruits) and crème fraiche (one of my favorite ingredients) I knew I had to try this recipe – and it did not disappoint.Īfter working my way a few times around the recipe, I instinctively adapted it to better suit my taste. I originally spotted this recipe on Martha Stewart’s website, before seeing an adaptation of it on Smitten Kitchen – a great cooking blog that I have been following a while. I love how this tart doesn’t need to look perfect, yet makes for an elegant seasonal dessert to wrap up a Summer meal. It is the perfect combination of sweet juicy flavors from baked peaches, slight tartness from the crème fraiche and a satisfying crispness from the streusel. Peach season is in full swing, and this Peach Crème Fraiche Streusel Tart is the perfect way to celebrate! This rustic dessert combines a classic French shortcrust ( Pâte Sablée) with ripe peaches dotted with crème fraiche and then topped with a crumbly streusel.
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