Friday, October 3, 2014

Peach Tart

As it is peach season, I've been making this tart continuously. My family loves it and even if they didn't, I could eat it all on my own. I made this for the first time in the early stages of labor along with some slow roasted tomato sauce.
One month later I'm finally finishing this post. It's been a little hectic here and blogging hasn't really been on my mind. At least, I've been failing at taking pictures when I cook. In the future, there are some posts about apple butter, peach cobbler, and all things apple and pumpkin coming up.
Anyways, back to the recipe and feel free to substitute apples for peaches since it is now apple season. I found this on Sally's Baking Addiction and excluded the strawberries.


For the filling-
3-4 firm peaches, sliced 
1 tablespoon sugar
1 1/3 teaspoon cornstarch
1/2 teaspoon cinnamon 
1 teaspoon vanilla extract

For the crust-
1 1/2 cups all purpose flour 
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter
ice water
1 egg, beaten for egg wash
Turbinado sugar for the crust

To make the crust, blend all the dry ingredients together. Cut the butter into the flour mixture using a pastry cutter or food processor. You want the mixture to resemble large, coarse crumbs. Add water one tablespoonful at a time and toss with a fork until the dough just comes together. Knead into a ball quickly, wrap in plastic wrap, and refrigerate for 1-2 hours.
For the filling, toss peach slices with other ingredients in a medium bowl and let sit for 5 minutes. If the peaches are really ripe, add more cornstarch. Drain the liquid.
Preheat oven to 425 degrees. Roll out the crust to about 10-12 inches in diameter on a floured surface. Place the peaches on the center in a pretty design leaving 2 inches of dough on the edge free. Fold over the edges. Brush with egg wash, then sprinkle the whole tart generously with the coarse sugar.
Bake for 25 minutes until golden brown. Let cool and serve with homemade whipped cream.

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