Rustic Peach Tart
Test your pastry-making skills with this delicious summer fruit tart.
Makes: 1 tart with extra pastry for later use (1 tart serves 4)
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Ingredients
Pastry for 2 tarts:
- 2 cups all-purpose flour*
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 sticks unsalted butter, diced
- ¼ cup ice water
Filling for 1 tart:
- 4 cups sliced peaches
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon tapioca
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, diced
*See Tips & Notes section for gluten-free substitution.
Instructions
Pastry:
- Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.
- Pulse 12-15 times, or until butter is the size of peas. With the motor running, add ¼ cup ice water all at once through the feed tube.
- Pulse several times, but stop just before the dough comes together. Turn the dough out onto a well-floured board and shape into 2 disks.
- Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the remaining pastry disk for later use.
- Preheat the oven to 450 degrees. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- Add filling.
Filling:
- Cover the tart dough with the peach slices, leaving a 1 ½-inch border.
- Combine the flour, sugar, tapioca, salt and cinnamon in the food processor fitted with a steel blade. Add butter and pulse until the mixture is crumbly. Pour into a bowl and mix it with your fingers until it starts holding together.
- Sprinkle evenly on the peaches. Gently fold the pastry border over the peaches, pleating to make a circle.
- Bake the tart for 25 minutes, or until the crust is golden and the peaches are tender. Cool for 5 minutes and transfer with 2 large spatulas to a wire rack to finish cooling.
Tips & Notes
Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.