Peach Turnover Tart

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Peach Turnover Tart

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Published prior to 2008

Prepare the filling and crust of this “upside-down tart” ahead of time, if you like, then assemble and bake just before serving.

Filling
3 tablespoons (1 1/2 ounces) butter
1/2 cup (3 3/4 ounces) packed brown sugar
1/2 cup (3 1/2 ounces) Sticky Bun Sugar (or 1/3 cup sugar + 2 tablespoons corn syrup)
1 1/2 to 2 pounds peaches, peeled and thinly sliced (or substitute 4-5 cups drained canned peaches)

Pastry
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but very helpful)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter, cut into 1/4-inch dice and frozen for 30 minutes
1/2 cup (4 ounces) sour cream
2 tablespoons (1 ounce) water

Middle Layer
1/2 cup (3/4 ounce) fresh bread crumbs
1/2 cup ((1 5/8 ounces) chopped pecans toasted, or chopped, toasted almonds
1/4 teaspoon nutmeg (freshly ground is nice)

Filling: Prepare a 9- or 10-inch round cake pan or deep-dish pie pan by placing a circle of parchment or waxed paper in the bottom. Put the butter in the pan, and put it into the preheating oven for a few minutes to melt. Remove from the oven, and sprinkle the brown sugar, then the sticky bun sugar over the bottom of the pan. Arrange the sliced peaches in circles on top of the sugar.

Bake the peaches in a preheated 425°F oven for 40 minutes, until the juice is bubbling and is golden brown. While the peaches are cooking, prepare the pastry crust.

Pastry Crust: Whisk together the flour, dough relaxer, salt and baking powder, then cut in the frozen butter, mixing till even crumbs form. Stir in the sour cream, adding the water if it doesn’t hold together. Gather the dough into a ball, flatten it into a disk, and roll it into a round large enough to cover the peaches.

Assembly: Carefully remove the peaches from the oven. Sprinkle them with the bread crumbs, nuts and nutmeg. Place the pastry circle on top, return the tart to the oven, and bake for 30 to 35 minutes, until the pastry is deep golden and the juices have boiled up over the edges. Turn the tart out onto a large serving plate; be careful, the syrup is hot. Serve warm. Yield: 12 servings.