Open-face peach tart is a traditional dessert that has won over palates in various regions of Latin America. Its origin dates back to European preparations adapted to local fruits, where the peach, also known as "melocotón," is the main star. In countries like Mexico and Argentina, this tart is very popular during the fresh peach season, appreciated for its combination of a crispy crust and a juicy, aromatic filling.
In other Latin American countries, this preparation may have various names, such as "tarta de durazno al descubierto" in Argentina or "pay de durazno" in Mexico, although each region has its particularities in ingredients and techniques. The concept of "open face" refers to the fruit being visible on the top, which enhances its presentation and allows one to enjoy the color and texture of the baked peach.
How to Make Open-Face Peach Tart
Ingredients: Flour, baking powder, salt, sugar, butter, egg white, peaches, cinnamon, nutmeg, egg yolks, whipping cream.
Steps:
Crust: Combine flour, baking powder, salt, and sugar in a bowl.
Incorporate the butter until the mixture resembles coarse crumbs.
Distribute evenly on the sides and bottom of a 10-inch tart pan.
Brush the bottom of the crust with beaten egg white and refrigerate while preparing the filling.
Method for the filling: Peel, halve, and pit the peaches.
Place them cut side up in the crust.
Combine sugar and spices (cinnamon and nutmeg) and sprinkle evenly over the fruit.
Bake at 400°F for 15 minutes.
Mix the egg yolks with the cream.
Pour over the fruit, allowing some of the mixture to seep into the center of the peaches.
Continue baking until the filling sets, approximately 30 minutes.
Cool for at least 1 hour before serving.
And if you're not counting calories, serve with vanilla ice cream on top.
