Easiest Peach Tart With Filo
 
Prep time
Cook time
Total time
 
The easiest summer fruit tart that everyone can make!
Author:
Recipe type: Fruit Dessert
Cuisine: Greek
Serves: 8
Ingredients
  • 6 sheets of filo pastry dough, I used Fillo Factory brand
  • 1½ oz. butter, melted
  • 2 lbs firm peaches (3 to 4 medium-sized) cut into ¼" wedges
  • ¼ cup granulated sugar
  • 3 TBSP. almond flour (or ground almonds)
  • 3 TBSP. AP flour
  • 2 TBSP. cold butter, cubed
  • ¼ cup peach (or apricot) preserves
Instructions
  1. Gather and measure all the ingredients for the recipe. Remove the filo package from the refrigerator, where is has been thawing overnight.
  2. Wash and dry the peaches. Cut each one around the “seam” and twist. Some peaches are “free stone” (see note below), and, by twisting the two halves, should separate easily from the pit. Cut them in ¼” slices and place them in a bowl with the sugar. Toss gently to combine and set aside.
  3. Preheat the oven to 375° F.
  4. Uncover the filo package and take out six sheets of filo. Place them on a cutting board and with a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12” square. Reserve the rest for another use and return to the refrigerator.
  5. Brush the first filo with some of the melted butter. Continue with the remaining 5 sheets of filo, placing each sheet on top of the previous one. Brush some of the melted butter on the bottom and the sides of an 8” or 9” tart pan. Lift the buttered filo sheets and place them on the center of the dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
  6. In a small bowl, combine the almond flour (or, the ground almonds) and the AP flour. Spread this mixture evenly over the top of the stack of filo. This extra layer will help absorb some of the juices and prevent the crust from getting soggy. Arrange the peach wedges on top in a single layer and dot with the cold cubes of butter. Brush the remainder of the melted butter over the filo boarder.
  7. Place the tart in the middle of the oven and bake for about 35 minutes, until the fruit is soft and the crust is nicely browned.
  8. While the filo tart bakes, gently warm the peach or apricot jam, adding a little water if necessary, to thin it out. Let it cool.
  9. Glaze the peaches with some of the jam the minute it is out of the oven and still warm. Let the tart cool for 10 minutes, cut it into wedges and serve as is, or, with some vanilla ice cream.
Notes
There are two kinds of peaches: clingstone peaches, that come early in the season and in which the fruit "clings" to the pit, and, freestone peaches which come later in the season and, you guessed it, the fruit separates easily from the pit by simply twisting the two halves and pulling. Freestone are much easier to work with as you can cut each one around the “seam” and twist. Clingstone peaches require a bit more work to separate the fruit from the pit.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easiest-peach-tart-with-filo-pastry/