Salt-Baked Peach Tart

Name: Salt-Baked Peach Tart
Cuisine: France
Ingredients: Three 4-pound boxes kosher salt; 12 ripe yellow freestone peaches; ½ cup unsalted butter, at room temperature but still waxy; Pinch of salt; 2 large eggs; 1 teaspoon pure almond extract; ⅓ cup finely ground almonds; 1 cup sifted unbleached all-purpose flour; ⅔ cup heavy cream; 3 tablespoons firmly packed brown sugar

Preparation info

FFR—One 9 inch tart;
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This technique of baking peaches is a creation of Jimmy Schmidt in Cooking for All Seasons. It draws some water out of the peaches but also concentrates the flavor and color of the fruit.

Ingredients

Three 4-pound boxes kosher salt
12 ripe yellow freestone peaches
½

Europe
France
Pie
Vegetarian

Method

Preheat the oven to 400°F. Empty the salt into one or several deep baking dishes. Place the salt in the oven for 20 minutes. When the salt is hot, use oven mitts to remove the dish from the oven; bury the whole peaches in it and