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Peach Tart

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A slightly sweet crust filled with delicious peach filling, this Peach Tart is one dessert that will make you want more than one slice.
A couple of weeks ago I made an apricot galette, it was the first of many I am sure and it was so delicious! Well last week we went on a little mini vacation to New Smyrna Beach, I love it there! The most adorable little French Bakery called “Mon Delice” is located near the beach and man, am I in love with that place! Whenever we visit NSB I make my hubby take me there, usually everyday. It was my daughters first trip this year and she was quite smitten with their pastry cases, I think it was really because of the condensation on one of them, but I like to think she was in awe of their gorgeous pastries!
Anyway, vacation ended we returned home and I kept wanting more pastry. So I made pastry dough, which admittedly I goofed on, but it still turned out yummy, I cooked up a little peach filling and baked it all together for a very tasty result. I kind of wasn’t sure how it would all turn out, but I was pleasantly surprised. This tart is filled with delicious peach flavor and has a slightly sweet crust that really makes you want to eat more than one slice; enjoy and happy baking!
A slightly sweet crust filled with delicious peach filling, this Peach Tart is one dessert that will make you want more than one slice.
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Peach Tart

Prep

Cook

Total

Yield 8 - 10 servings

Ingredients

For the crust:

  • 1 c flour
  • 1/2 c sugar
  • 1/2 tsp salt
  • 1/2 c butter, diced
  • 2 Tbs cold water

For the filling:

  • 1 1/2 c peaches, sliced
  • 2 Tbs brown sugar
  • 1 Tbs flour
  • 1 Tbs lemon juice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg

Instructions

  1. In the bowl of your stand mixer or food processor combine the flour, sugar, salt and butter, mix until a ball begins to form, adding the water 1 Tbs at a time after the first 30 seconds of mixing.
  2. Scoop the dough onto a piece of plastic wrap and refrigerate while you prepare the filling.
  3. In a medium saucepan over medium/high heat cook the peaches, sugar, flour, lemon juice and cinnamon until boiling.
  4. Remove from heat and using an immersion blender pulse the mixture until chunky.
  5. In a separate bowl whisk the egg and vanilla together, add a small amount of the peach liquid to the egg, whisking to keep the egg from scrambling.
  6. Whisk the egg mixture back into the peaches and cook for an additional 1-2 minutes until thick. Preheat your oven to 400º and press the dough into a large, prepared (this is really important, to avoid sticking) tart pan, lay a piece of foil over the dough and fill the area with weights, I used dried beans, bake for 15 minutes.
  7. Remove the crust from the oven and let cool slightly.
  8. Pour the peach mixture over the crust and bake for 20-25 minutes until the edges start to golden and crisp.
  9. Cool the tart completely in the pan, slice and serve.

Notes

Crust recipe adapted fromSugar Crust Pastry on www.ffcook.com

Courses pie

 

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