Great Chef Christian Iser

Cinnamon Peach Tart
Christian Iser, with Jim Dodge
Fournou’s Ovens
Stanford Court Hotel
San Francisco CA

A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries.

Serves 12

Cinnamon Dough
2-1/2 cups all-purpose flour
3/4 cup sugar
5 ounces unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
1/4 teaspoon baking powder
1/4 cup cold water

Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water

Peach Filling
8 to 10 very ripe peaches

To prepare the dough: Form a large ring of flour on a work surface. In the center of the ring, make a mound of sugar, baking powder, and cinnamon. Make a mound of the butter pieces. With the palms of your hands, cream the butter and add to the sugar mixture while continuing to cream. Push flour into the center and blend into the mixture until it resembles coarse meal. Add all the water, press to mix to an even consistency, then work into a ball. Roll out on a lightly floured surface to fit a 10-inch tart pan. Roll up on the rolling pin, then unroll over the tart pan. Press into place. Refrigerate 30 minutes. Preheat the oven to 350 F. Press aluminum foil into the pan and bake 15 to 20 minutes, until it begins to brown. Remove and set aside.

To prepare the glaze: Mix all ingredients in a heavy saucepan. Bring to a boil, then simmer until clear. Set aside to cool slightly.

To prepare the peaches: Peel and pit the peaches. Cut each into 8 slices. Arrange snugly in the baked tart shell, fanning the slices as you place them. Brush with apricot glaze. Let stand 1 hour.

To serve: Cut into wedges. The tart slices can be served with quenelles of vanilla ice cream or drizzles of crème anglaise and raspberry puree.