Shared by Gabriella Stern
Shared by Gabriella Stern
Stern's Bakery Peach Tart
Yield: 1 9-10 inch tart
Stern's Bakery Peach Tart
Yield: 1 9-10 inch tartFamily Journey
Poland and LithuaniaBronx, NYYonkers, NY
Brooklyn, NY
Stern’s Bake Shop in Yonkers was proud of its “pure butter baking.” Owner Jack Stern made a wide variety of cakes and butter-based doughs like the one in this seasonal peach tart, explains his granddaughter Gabriella Stern. It’s best to follow Jack’s lead and use all butter in this recipe. European-style, which is higher in butter fat, is best.
Read more about Gabriella’s family and their baking legacy in “The Legacy of a 1970s Bar Mitzvah Cake.” And, try their recipes for ice cream cake and a layer cake with raspberry filling.
Ingredients
For the dough:
- 1 1/4 cups (150g) All-Purpose Flour
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons (113g) unsalted butter, cold, cut into 1/2" cubes
- 1 large egg yolk
- 1/2 teaspoon almond extract
- 1 tablespoon (14g) whole milk
For the peach filling:
- 5-6 small-medium size peaches, pitted and sliced. *Best to use firm but still ripe peaches so that peaches maintain shape
- 3/4 cup granulated cane sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 2 tablespoons cold, unsalted butter
Preparation
Step 1
Prep the dough: Weigh or measure out flour into a large bowl. Whisk together flour, sugar, and salt. Toss the cold butter into the large bowl and use your fingertips to smash the butter until the mixture looks like coarse breadcrumbs, about 5 minutes.
Step 2
Whisk together the egg yolk, almond extract, and milk and stir into the dry mixture; the dough will be slightly crumbly but will come together.
Step 3
Using a plastic or pliable dough scraper, or your hands, gather the dough over onto itself a few times and give it a few gentle kneads against the side of the bowl. Once the dough comes together, it will be crumbly but still hold together when squeezed. Wrap the dough in plastic wrap and chill for about 45 minutes before using.
Step 4
Preheat oven to 350°.
Step 5
Prepare a 9-10 inch removable bottom tart pan with neutral baking spray.
Step 6
Unwrap the chilled dough and divide into two pieces. Using the bottom of a lightly floured measuring cup press one piece of dough into the bottom of the pan in an even layer. Because the dough is crumbly, using a rolling pin will make the dough fall apart. It’s best to press the dough directly into the tart pan. Once the bottom is in an even layer, divide the second piece of dough into smaller strips and press overlapping strips into the perimeter of the tart pan, using the bottom and sides of the measuring cup to press into the sides of the tart pan. Make sure bottom and sides are together and seal, using excess dough to patch. Smooth out any unevenness with the measuring cup.
Step 7
Freeze the prepared tart pan for 10-15 minutes.
Step 8
Remove pan from freezer and use a paring knife to slice horizontally any excess dough against the trim.
Step 9
Place the prepared pan on a rimmed baking sheet to prevent overcooking in the oven and use a fork to prick the bottom of the tart several times. Cover the pan with foil and baking beans and par-cook the foil-lined crust for 15 minutes.
Step 10
During this time, prepare the peaches. Thinly slice 5-6 peaches and set aside. Prepare the topping mixture by combining the cane sugar, flour, butter, salt into a medium bowl. Using your fingertips smash the cold butter into the sugar until the mixture resembles coarse sand.
Step 11
Once the tart is par-baked, remove from the oven. Remove the baking beans and foil. Arrange peach slices from the outside in, concentrically, peaches should be snug. Cut and add in an extra peach if you need to. Sprinkle the sugar butter mixture over the top.
Step 12
Bake at 350 for 35 minutes, or until the tart is golden brown and the peach filling is bubbling. Cool on a rack and serve at room temperature.
