It’s amazing how time flies by! We’re just a few days from the 4th of July. On this holiday we all celebrate and show our patriotism in various ways. For our family, like proper Latin people, our celebration revolves around lots of food and delicious drinks. So when I was invited a few days ago to sample Gallo Family Vineyards products, it seemed like the perfect excuse to develop a special recipe with a delicious twist: Moscato Peach Tart! Sounds rico… right?
Gallo Family Vineyards is a family company which was founded over 80 years ago. When I was researching a little about them it was great pleasure to see how they take family as their foundation. This company has grown tremendously over the years, but their values remain the same as its founders, Ernest and Julio, used as the basis to build this fantastic brand.
To be honest, I’m not very good with alcohol, but I like to enjoy a glass of wine occasionally. Now if we talk about cooking, I can tell you that I love to use wine in my recipes. I think it gives them a delicious touch.
The wine that was sent to me was a Moscato, very light and refreshing with a fruity taste … So there was no choice but to think of a dessert. And do not think that my sweet tooth had something to do with that decision (wink).
This Moscato Peach Tart is delicious and easy to make. It is filled with custard, which I love and gives it a sweet taste, which contrasts perfectly with the intense flavor of peaches and Moscato.
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Moscato Peach Tart
Print Pin RateIngredients
Tart Crust:
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, chilled and cut into small cubes (1 1/2 sticks)
- 3 tablespoons ice water, or more if need it
- 2 tablespoons whipping cream, chilled
- 1 teaspoon egg + 1 of water
Pastry Cream:
- 2 cups milk
- 1 vanilla bean
- 2/3 cup sugar
- 4 1/2 tablespoons cornstarch
- 4 egg yolks
Moscato Peaches:
- 1 can (15oz) peaches syrup, drained
- 2 cups of Gallo Moscato
- 1 cinnamon stick in broken half
- 1 vanilla bean, split lengthwise
Instructions
- Combine flour and salt in a food processor. Add butter and pulse briefly until mixture forms large crumbs. Add the water and cream continue pulsing until moist clumps form, adding more ice water by teaspoonful if the dough is dry.
- Form dough into a disk about 1 inch thick. Wrap it in plastic wrap and chill at least 2 hours and up to overnight.
- Mix egg and water in a small bowl. Set aside.
- In a medium bowl mix peaches, Moscato, cinnamon, and vanilla bean. Refrigerate until time to use.
- Preheat oven to 350º F and place rack in center of oven.
- Roll out dough about 1/4-inch thick on a lightly floured work surface.
- Fit dough into non-stick tart pan with a removable bottom, pressing into edges (don’t stretch). Push extra dough inside of the rim, and then cut off the excess. Lift up the extra dough on the rim. This overhang will prevent the dough shrinking.
- Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with dried beans or rice. Bake until edges are just beginning to turn golden, about 20 minutes. Remove parchment paper and weights. Brush with egg wash and continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
- To see how to make pastry cream click here
- When the tart shell is cool fill it with pastry cream. Remove the peaches from the wine and place them on top of the cream. Serve.
Notes
This post is part of a compensated campaign in partnership with Gallo Family Vineyards and Latina Bloggers Connect.
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