White Peach and Strawberry Vanilla Bean Tart
I went for a run yesterday, and I was only 3 minutes in to it when I saw something on the path and hopped over it. I was hoping it wasn’t what I thought it was…but it was. I turned around, and it was a snake! 😯 It coiled up and got out of there, because obviously the snake was just as afraid of me as I was afraid of it. That didn’t keep me from getting completely freaked out. The thing could’ve bitten me as I jumped over it! Shudder. I ran fast to the top of the hill, and when I got to the top, I took several deep breaths to regain my composure. It’s pretty hard to run in the midst of a panic attack, and that dang snake got the best of me During the remainder of my run, every branch on the ground looked like a snake. The bright side is, I ran my course in record time. 😉
Snake talk aside…shudder….let’s get to this White Peach and Strawberry Vanilla Bean Tart. This dessert is something I’ve had on my to-bake list ever since I saw the recipe in People magazine. Gail Simmons from Top Chef and Food and Wine Magazine created this recipe, so I figured it would have to be good. Hers was titled “Strawberry Tart”, but since I didn’t have enough strawberries, I used the few I had with some terrific white peaches I’d gotten from the farmer’s market. I don’t buy many white peaches because I never find them to be as good as the yellow variety. This time they certainly were. 🙂
This dessert is called a tart, which can be deceiving. It’s more like an upside-down cake that’s right-side up. It really is. The cake is moist and buttery, and the fruit just sinks down into the cake, which looks makes it look so rustic. Cinnamon sugar is sprinkled on top, too. It doesn’t get much better than that! 😀
The vanilla bean aspect of this tart came to pass because I found some vanilla bean paste at Whole Foods. It’s quickly turning into my new favorite thing. It’s pretty much the consistency of honey, and it comes in a little container with a twist top lid. One tablespoon is equal to one vanilla bean. I only used 2 teaspoons because I sampled a bit and it tasted really strong. It tasted great in the tart, and it’s also great in smoothies, oatmeal, whipped cream, you name it.
I served this tart with whipped cream, but it would be excellent with ice cream as well. It’s a light, summery cake that would make any kind of fruit shine. It doesn’t matter whether you call this a tart, or a right-side up cake, just don’t call it late for dessert. 😉
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup plus 2 tablespoons brown sugar, packed, and divided
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste or 1 vanilla bean, seeds removed
- 1 medium white peach, pitted, peeled, and sliced about ½" thick
- 4-6 strawberries, hulled and sliced
- 1 teaspoon ground cinnamon
- Spray a springform pan with cooking spray. Set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup of brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes. On low speed, add the eggs one at time, beating until well incorporated. Mix in the vanilla bean paste. Add the dry ingredients and stir on low speed until just incorporated. Pour the batter into the prepared pan and spread evenly. Arrange the white peach and strawberry slices decoratively over the top of the cake. In a small bowl, combine the remaining 2 tablespoons of brown sugar with the ground cinnamon, and sprinkle over the top of the tart. Cover with plastic wrap and chill 15 -30 minutes in the refrigerator.
- Preheat the oven to 375 degrees. Remove the plastic wrap from the pan and bake on the middle rack of the oven for 40-45 minutes, or when the tart is a deep golden brown. Cool on a wire rack. Remove the sides of the spring form pan. Serve room temperature with whipped cream or warm with ice cream!
Recipe adapted from Gail Simmons' Strawberry Tart.