To me, summer time means trips to the farmer’s market even in the sweltering heat, and picking up the most delicious produce, especially fresh delicious peaches that are so sweet and juicy you think you just might die. I picked up some great looking peaches this week, and decided to make something equally as delicious as the peach itself: a Rustic Peach Tart.
In this case, “Rustic” means “I didn’t feel like making a fancy crust” so here we are. Even without a fancy looking crust, this peach tart is oh so delicious. Basically a peach pie without the muss and fuss. I have a confession: I haven’t had peach pie in over a year before I made this. And oh, oh boy. I forgot just how amazing it is. The delicious buttery crust and sweet ripe peaches are to die for. Add a scoop of vanilla ice cream and yeah, you’ll float right to heaven. Did I eat this tart like a pizza? Maybe. Try out the recipe for yourself and if you can resist doing the same I’ll send you $20.
Ingredients
-
For the Crust
- For the filling
Instructions
- Mix together flour, sugar, and salt in a medium bowl. Set aside. Using a cheese grater, grate your very cold stick of butter. Add grated butter to flour mixture and use a fork to combine. Press your fork down into the flour butter mixture to combine and cut up butter into pea sized crumbs. Add ice water 1 tbsp at a time, mixing well to combine. You may not need all 1/2 cup of water. Continue to add 1 tbsp of water at a time until mixture is crumbly but starting to hold together and moistened.
- Using your hands, combine the dough together into one ball, adding as much of the scraps / little crumbs as possible. Shape into a thick, flat disc and cover in plastic wrap. Place in the fridge for 1 hour.
- While the crust is chilling, make your peaches. Slice your peaches into 1/2 - 1 inch thick slices and add to a medium bowl. Add brown sugar, lemon juice, cinnamon, and stir to combine. Set aside until crust is ready.
- When crust is ready, remove from the fridge and take out of the plastic wrap onto a lightly floured surface. Use a rolling pin to roll the crust into a large circle, about 12 inches. The shape doesn't have to be perfect, but the crust should be a similar thickness all the way around. Use a fork to poke a few holes in the center of the crust (3 - 4) so the crust doesn't bubble in the oven.
- Preheat oven to 425. Add flour to peaches and stir to combine until flour becomes almost a thick paste with the peach juice. Begin to assemble your tart. Move crust to a large greased cookie sheet before adding fruit. Use the peach slices but reserve the juices for later. You can literally throw your peach slices on the crust and call it a day (it is rustic after all), or you can arrange them in a pattern of your choosing. I went with a simple spiral.
- Fold the ends of your crust over the peach slices, pinching as you go along to seal in the fruit. If some of your corners are too long, you can trim your crust to make it more even as you go. Once you've sealed your fruit in the crust, add a few drizzles of the fruit juice over the peach slices. Beat 1 egg, and brush over the edge of the crust for that beautiful golden brown color. As a final finishing touch, sprinkle some turbinado sugar over the crust for an extra little crunch.
- Place tart in the oven for 25 - 30 minutes, until crust is golden brown and peaches are baked to perfection: soft but still juicy. Let sit for 5 minutes before serving, and if desired add a heaping scoop of ice cream.
