Nothing says late summer to me like a rustic peach tart. Mmm mmm good! (So good, in fact, that I had a slice for breakfast this morning, with my coffee!)
I thought I'd share the recipe with you, should you have some too-ripe-too-eat-but-too-sweet-to-toss peaches hanging out in your kitchen. This is super-easy to make. In fact, once you've made my rustic peach tart, I know you'll come up with all sorts of different fillings as the seasons change. Imagine a rustic apple tart with caramel sauce, or a rustic pecan tarte...or...
Rustic Peach Tart
Pastry:
1-1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons sugar
1 cube cold, unsalted butter, cut into chunks
1 large egg, beaten
2-3 tablespoons cold water
Filling:
1 cup sugar
4 tablespoons unbleached all-purpose flour
4 cups peeled and sliced fresh peaches
1 tablespoon lemon juice
Combine dry ingredients in a food processor with steel blade attachment. Cut in the butter with rapid pulses. Add the egg and 2 tablespoons of water. Pulse until the dough gathers in clumps. If the dough seems dry, add another 1/2 to 1 tablespoon of water.
Line a cookie sheet with parchment paper. Roll out the pastry dough on a floured surface, creating a very thin 17" round. Place on the lined cookie sheet. Roll any overhanging pastry onto itself, toward the center of the tart. Refrigerate 30 minutes to overnight.
Preheat oven to 425 degrees. Mix the sugar and flour in a large bowl. Add the peaches and lemon juice and toss well, coating all the the peaches with sugar mixture. Unfold your tart pastry. Pile the fruit onto the center of the tart. Roll the over-hanging tart onto the peaches.
Bake for 25-30 minutes, until the pastry is golden brown. Serve with a scoop of vanilla bean ice cream. Bon appetit!
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