Summer Entertaining: Apricot-Peach Jam Tart

How To Make Classic Summer Pies & Tarts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine RebeccaGordon Publisher Editor In Chief Easter Holiday-Entertaining-Party-Menus-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining

Southern Socials

Apricot-Peach Jam Tart

A recipe of Buttermilk Pâte Sucrée may be rolled into smaller discs & filled with Simple Plum Jam for a few delicious Walnut-Jarlsberg Plum Galettes. However, Apricot-Peach Jam is used to highlight the fresh flavors of summer beautifully in a sweet, dessert tart. It’s full of bright taste notes but scented with a rich walnut streusel often used in the fall & winter months hinting change is just around the corner. I prefer the best of both so Apricot-Peach Jam Tart With Walnut Streusel has been my favorite summer slice to indulge in after a plate of barbecue filled with signature, seasonal sides. Learn how to make a lovely summer stunner perfect to serve for a variety of celebrations.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickApricot-Peach Jam Tart With Walnut Streusel
makes 8 servings

1/2 recipe Buttermilk Pâte Sucrée
Simple Apricot-Peach Jam
1 firm, ripe white peach {about 6-ounces}, pitted & sliced
Walnut-Brown Sugar Streusel
Optional: Powdered sugar

Place an 8.25-inch tart pan with a removable bottom on a half sheet pan. Lightly grease the tart pan. Set aside. Prepare the Buttermilk Pâte Sucrée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Pierce the crust bottom & sides all over with a fork. Freeze 30 minutes or chill 1 hour.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the lower rack 10 minutes. Remove the pie weights. Spread the Simple Apricot-Peach Jam over the bottom of the crust. Arrange the sliced peaches in a spiral pattern over the surface. Crumble the Walnut-Brown Sugar Streusel over the fruit. Bake an additional 20 to 25 minutes on the lower rack or until the crust edges are golden brown. Cool 1 hour. Garnish, if desired. Remove the tart pan sides & transfer it to a serving plate. Slice into wedges. Garnish, if desired.

Apricot-Peach Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Summer Entertaining Apricots By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Magazine. Summer Stone Fruit cooking baking tutorial modern southern socials game day entertaining rebeccagordon southern hostess summer galettes How To Poach Apricots ButtermilkLipstick pastry Chef TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickSimple Apricot-Peach Jam
makes 3/4 cup

The apricots will cook down during the process & serve more as a base for the jam while the peaches will lend a chinky consistency. Use a fork to mash them slightly at the end of the cooking time, if desired.

4 ripe, fresh apricots {about 10-ounces}, pitted & cut in half
1 fresh yellow peach {about 7-ounces} peeled, pitted & coarsely chopped
1/3 cup sugar
1 Tbsp fresh lemon juice
1 cup water

Bring all of the ingredients to a boil in a 3-quart saucepan over Medium-High heat. Reduce the heat to Medium & cook, stirring occasionally, 20 to 22 minutes or until reduced & thickened. The mixture should bubble vigorously all over the surface. The bubbles will not subside while stirring the mixture. Towards the end of the cooking time, the mixture will just cover the bottom of the pot. During the process, remove the skins from the apricots with the tip of a paring knife or fork & discard. Remove the mixture from the heat. Transfer to a small bowl. Chill 2 hours or cover & chill up to 5 days.

Apricot-Peach Jam Tart By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Summer Galettes Tarts Pies Apricot-Peach Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Summer Entertaining Apricots By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Magazine. Summer Stone Fruit cooking baking tutorial modern southern socials game day entertaining rebeccagordon southern hostess summer galettes How To Poach Apricots ButtermilkLipstick pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick Walnut-Brown Sugar Streusel
makes about 1 cup

1/3 cup all purpose flour
1/3 cup dark brown sugar
1/3 cup chopped walnuts
A pinch of kosher salt
3 Tbsp butter, cut into cubes

Combine the first 4 ingredients in a medium bowl. Cut the butter into the mixture using a pastry blender until combined. Use your hands to form the mixture into a compact disc in the bowl. Chill 30 minutes. Break the mixture apart into coarse, crumbly pieces. Use as directed in recipe applications.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pâte Sucrée

Pâte Sucrée is a sweetened pastry dough ideal for a number of freshly baked pies, tarts & galettes. The recipe will make enough to prepare two Apricot-Peach Tarts With Walnut Streusel or a variety of other delicious desserts made with stone fruits.

Pate Sucree By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Southern Entertaining How To Make Fruit GalettesGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickButtermilk Pâte Sucrée
makes 2 {8.25-inch} tarts

2 cups all purpose flour
1/2 cup sugar
1 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk
1 egg yolk

Whisk together the flour, the sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk & the egg yolk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed.

The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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