Fresh peaches and caramel are a natural fit, and this crisp summer tart shows off both flavors. The cookie crust is filled with pecans and dulce de leche, then topped with peach slices that have been brushed with butter and more dulce de leche. The peaches caramelize in the oven, and their juices soak the filling with caramel peachiness. Good stuff.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:
- For the Crust:
- 2 1/2 cups cookie crumbs (sugar cookies, almond cookies, vanilla wafers, etc)
- 7 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon almond extract
- Pinch of salt
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- For the Filling:
- 1 cup pecan halves
- 3 tablespoons butter
- 2 tablespoons dark brown sugar
- 1/4 cup dulce de leche
- 1 egg yolk
- 1 teaspoon vanilla
- Pinch of salt
- ---
- 4-5 large ripe peaches
- 2 tablespoons dulce de leche
- 1 tablespoon butter
- 1 tablespoon sugar
Preparation:
- Preheat the oven to 350 degrees.
- Make the crust: Mix the cookie crumbs with the butter, sugar, almond extract, and salt. Press into the bottom of an 8 or 9 inch tart pan, pushing the crumbs up the sides and pressing firmly.
- Bake the crust for 10-15 minutes, or until golden brown. Remove and let cool.
- Make the filling: Add the pecans, butter, brown sugar, dulce de leche, egg yolk, vanilla, and pinch of salt to the bowl of a food processor, and process until well mixed and fairly smooth.
- Spread filling into crust.
- Peel peaches (blanching them first makes peeling them much easier) and cut into thin even slices. Place the slices in a colander for a few minutes to drain the excess juices.
- Layer the peach slices decoratively in slightly overlapping circles on top of the filling.
- Mix the 2 tablespoons dulce de leche with the butter and heat gently in the microwave until the butter is melted. Brush mixture evenly over the peaches. Sprinkle peaches with the sugar.
- Bake at 350 degrees for about 25 minutes, or until peaches are caramel colored and tart is heated through.
- Remove from oven and let cool before serving. Serve warm or at room temperature.
