Native Peach-Almond Tart - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Peach-Almond Tart

Makes One 9-Inch Tart



    Native Peach-Almond Tart
    Chef Jamie Roraback shares his recipe for native peach-almond tarts.


    2 Tbsp. all purpose flour
    2 Tbsp. sugar in the raw or granulated sugar
    2 Tbsp. finely ground almonds
    2 tsp. Lemon zest-finely grated (optional)
    1 Sheet of puff pastry-thawed
    3-4 Peaches-ripe, sliced thinly
    As needed: sugar in the raw


    1. Preheat oven to 400 ºF.
    2. In a small bowl combine the flour, sugar in the raw, ground almonds and lemon zest. Mix thoroughly, reserve.
    3. Lay the sheet of cold, thawed pastry on the counter. Using a sharp knife, cut out a 9” circle using an inverted pie pan. Place this circle on a baking sheet lined with parchment paper. Dock the dough by pricking the inside surface of the cut out round with a fork many times. Do not dock the outer 1” of the dough.
    4. Sprinkle the docked part of the dough with the flour and sugar mixture evenly. (This mixture will help absorb some of the juices that will come out of the fruit. )
    5. Carefully arrange the sliced peaches in circles, with each slightly overlapping the previous. Do at least 3 circles starting with the outer circles first.
    6. Sprinkle the peaches with more sugar in the raw and a squeeze of lemon if desired.
    7. Bake in the oven for about 20 minutes or until puffed, golden and the fruit is tender.
    8. Let cool 20 minutes or more, cut and serve with whipped cream or ice cream. Enjoy!

    Lincoln Culinary Institute’s Website:

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