Baking Classics: Apricot-Peach Jam Tart


Baking Classics

The Technique

Apricot-Peach Jam Tart

A recipe of Buttermilk Pâte Sucrée or Buttermilk Pâte Brisée 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 or Buttermilk Pâte Brisée
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 or the Buttermilk Pâte Brisée 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.

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
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How To Fit Pastry Dough Into Tart Pans

No matter if you’re using a savory or sweetened pastry dough, it’s important to learn the technique to fit it into pans. There will be enough dough to prepare two of these Apricot-Peach Jam Tart With Walnut Streusel. Use the portion immediately or place in a zip top plastic bag & freeze up to 1 month. Thaw the dough before proceeding.

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer EntertainingGame-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-Lipstick

The Technique

Lightly grease a fluted tart pan with cooking spray. Set aside. Roll the pastry dough to a 1/4-inch thickness & approximately 1 3/4-inches larger than the pan circle between two pieces of plastic wrap. Remove one piece of the plastic wrap & invert the dough over the prepared pan. Remove the second piece of plastic wrap then fit the pastry into the bottom & sides. Press the dough so there is a snug, even fit. Flare the excess dough outwards from the top of the ring then roll the pastry pin over the mold. Discard the dough that falls away from the mold. Place the tart pan on a half sheet pan. Proceed as directed with specific recipe instruction.

The Tune
“Summertime” Billie Holiday

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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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