Peach Tahini Tart....HELLO Gorgeous!

Here is an interesting and great way to use up all those delicious peaches, which by the way, have been spectacular this year! (have you noticed that hydrangeas and stone fruits have been really gorgeous during this miserable time?).

I found this recipe on The Kitchn, and was intrigued.

I thought the recipe read oddly...too many instructions and steps for such a simple tart, using frozen puff pastry, so I did my thing.

I will make it easy on you......just follow me........

So, I am not a fan of tahini, I usually omit when making hummus, however, I do love sesame seeds, so not sure what the problem is.

But, I finally found a real tahini that I like (Ambrosia brand from Israel).

This recipe is delicious and gorgeous. Tastes like halvah with peaches. So special.

You can use Dufour (the fancy stuff) or Pepperidge Farm frozen puff pastry, whatever you prefer to make this wonderful summer tart.

Here's how:

Peach Tahini Tart (adapted from The Kitchn):

1 sheet of frozen puff pastry, defrosted
5-6 ripe peaches, sliced (leave skins on)
4 tablespoons raw sugar, divided (trubinado or demerara)
1 large egg for brushing the pastry
sesame seeds (I used black and white)
1 medium lemon (zest and juice)
1/4 cup well-stirred tahini

1/2 cup plain Greek yogurt
1 tablespoon honey
fresh basil for garnish

Preheat oven to 400F.

Roll out the defrosted sheet of puff pastry into a rectangle and lay it on a parchment paper lined baking sheet.

Brush some beaten egg wash on the rim of the pastry only (not in the middle). Sprinkle the rim with sesame a picture frame.

Place the baking sheet in the fridge while preparing the peaches.

Slice your peaches and add 2 tbsp of raw sugar to them in a bowl. Sprinkle some lemon juice and lemon zest over the peaches and let them sit. They will become macerated and juicy.

Remove the puff pastry w/ the seeds from the fridge, and spoon the tahini into the center, spreading it to the edges.

Now lay the peaches on top of the tahini and sprinkle with the remaining 2 tbsp of raw sugar.
The recipe wants you to boil down the remaining juices in the bowl from the peaches to make a syrup for drizzling......great idea, but I skipped this step.

Bake the tart in a 400F oven for 23-25 minutes (the original recipe says 425F, but my pastry always burns at that temp).

While the tart is baking, make the honey yogurt by mixing some plain yogurt (or vanilla is fine) and drizzle with honey. That's it!

Remove the tart from the oven and let completely cool. Garnish with basil leaves and serve with the honey yogurt and the peach syrup (if you did that step).



Joanne said…
Wow I am so so into this!! What an intriguing combination.
Pam de Barros said…
Hi Stacey. Did u see Michael Symons lemon cake this weekend? Would love to see your interpretation of the recipe. I baked it In the oven this afternoon. Not bad but all of your recipes are better. 😁. Cheers Pam
Stacey Snacks said…
Wow, what a nice complement.

Dee Rak said…
Hi Stacey, did you fold the edges of the puff pastry over into the peaches before baking?
StaceySnacks said…
I did not fold the pastry over the peaches this is not a Galette. Like I show in the photos and in the instructions I make a frame with egg wash and sesame seeds then piled peaches in the center.

Unknown said…
Thank you! I just have never worked with puff pastry before and wasn’t sure why the edges looked puffier than the center but I guess the
name explains it:)