↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
Crust:
6 tbsp unsalted butter, diced and chilled, plus extra for greasing pan
3/4 cup sliced almonds
3/4 cup flour
6 tbsp sugar
1 egg yolk, beaten
1/4 tsp vanilla extract
Filling:
1/4 cup semi-sweet chocolate chips
2 tbsp peach preserves
6 tbsp sliced almonds, divided
1 1/2 lbs ripe peaches, peeled, cut into 1/2-inch thick slices
3 tbsp sugar
1 1/2 tsp grated lemon zest
To make the crust: Butter a 9-inch tart pan with a removable bottom. Coarsely grind almonds in a food processor, add flour and sugar and continue processing until nuts are finely ground. Add 6 tbsp butter and pulse machine until mixture resembles coarse meal. Pour egg yolk into mixture and vanilla over flour mixture and pulse again until mixture forms large moist clumps. Remove dough from food processor. Press dough evenly onto bottom and up sides of tart pan to form a crust. Cover and freeze for 30 minutes.
Preheat oven to 375 and place a rack in the center position. Bake the crust for about 15 minutes or until golden brown. Remove, but maintain the oven temperature. Quickly sprinkle the bottom of the crust with the semi-sweet chocolate chips. Wait about 5 minutes or until the chips look glossy. Spread the chocolate with an offset spatula until it covers the bottom of the crust. Cool the crust for 5 to 10 minutes.
To make the filling: Spread the preserves over the top of the chocolate. Coarsely chop 4 tbsp of the almonds and sprinkle over the bottom of the crust. Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar, then with lemon zest. Dot with butter and sprinkle with remaining almonds. Bake until peaches are tender, about 35 minutes. Cool slightly. Serve warm or at room temperature. (This tart is best eaten the day it is made.)
view more member recipes
BLACK-BOTTOM PEACH-ALMOND TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
Crust:
6 tbsp unsalted butter, diced and chilled, plus extra for greasing pan
3/4 cup sliced almonds
3/4 cup flour
6 tbsp sugar
1 egg yolk, beaten
1/4 tsp vanilla extract
Filling:
1/4 cup semi-sweet chocolate chips
2 tbsp peach preserves
6 tbsp sliced almonds, divided
1 1/2 lbs ripe peaches, peeled, cut into 1/2-inch thick slices
3 tbsp sugar
1 1/2 tsp grated lemon zest
To make the crust: Butter a 9-inch tart pan with a removable bottom. Coarsely grind almonds in a food processor, add flour and sugar and continue processing until nuts are finely ground. Add 6 tbsp butter and pulse machine until mixture resembles coarse meal. Pour egg yolk into mixture and vanilla over flour mixture and pulse again until mixture forms large moist clumps. Remove dough from food processor. Press dough evenly onto bottom and up sides of tart pan to form a crust. Cover and freeze for 30 minutes.
Preheat oven to 375 and place a rack in the center position. Bake the crust for about 15 minutes or until golden brown. Remove, but maintain the oven temperature. Quickly sprinkle the bottom of the crust with the semi-sweet chocolate chips. Wait about 5 minutes or until the chips look glossy. Spread the chocolate with an offset spatula until it covers the bottom of the crust. Cool the crust for 5 to 10 minutes.
To make the filling: Spread the preserves over the top of the chocolate. Coarsely chop 4 tbsp of the almonds and sprinkle over the bottom of the crust. Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar, then with lemon zest. Dot with butter and sprinkle with remaining almonds. Bake until peaches are tender, about 35 minutes. Cool slightly. Serve warm or at room temperature. (This tart is best eaten the day it is made.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Creamy Peach Tart With Smoky Almond Crust
by ICOOK2
2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces) 1/2 cup smoked almonds 1/4 cup plus 2 tablespoons sugar 4 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 1/
by ICOOK2
2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces) 1/2 cup smoked almonds 1/4 cup plus 2 tablespoons sugar 4 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 1/
Black Bottom Pie
by sgre52160
Chocolate Wafer-Crumb Crust (favorite recipe) 1 tsp unflavored gelatin 2 tbsp cold water 11/2 cups milk 3/4 cup sugar 4 large egg yolks 2 (2 oz) squares unsweetened chocolate, melted 1/2 tsp va
by sgre52160
Chocolate Wafer-Crumb Crust (favorite recipe) 1 tsp unflavored gelatin 2 tbsp cold water 11/2 cups milk 3/4 cup sugar 4 large egg yolks 2 (2 oz) squares unsweetened chocolate, melted 1/2 tsp va
Black Bottom Oatmeal Pie
by suemunzlinger
Ingredients All-Butter Crust: 1 1/4 cups unbleached all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons granulated sugar 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
by suemunzlinger
Ingredients All-Butter Crust: 1 1/4 cups unbleached all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons granulated sugar 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
Strawberry Black-bottom Pie
by sgre52160
1 1/4 cups milk chocolate chips 3 tbsp milk 2 tsp vanilla extract 1 prepared vanilla cookie crumb crust or shortbread cookie crust (recipe follows) 12 oz cream cheese, room temperature 1/2 cup c
by sgre52160
1 1/4 cups milk chocolate chips 3 tbsp milk 2 tsp vanilla extract 1 prepared vanilla cookie crumb crust or shortbread cookie crust (recipe follows) 12 oz cream cheese, room temperature 1/2 cup c
Black-bottom Cupcakes
by sgre52160
Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. 16 oz cream cheese, at room temperature 1 3/4 cups
by sgre52160
Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. 16 oz cream cheese, at room temperature 1 3/4 cups
view more member recipes
related CDKitchen recipes
Cream Cheese Peach Tart
Disney French Apple Tart
Tart Cherry Pie
Fresh Mango Tart With Mascarpone
Peach-Banana Smoothie
Peach Almond Champagne Cocktail
Frozen Peach Cheesecake
Tart Cherry Almond Bread
Bellini-Tini
Georgia Peach Cake