Monday, May 31, 2010

Rustic Peach Tart

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My inspiration was a rustic apple tart that I saw on the Food Network show "The Best Thing I Ever Ate".  My husband loves pies of any type and peaches more than apples - so I changed up the recipe a bit.

The final product was delicious. It had a light crispy crust with a dense peach filling that wasn't too sweet. This was the easiest fruit pie that I have ever made, a definite keeper.

RUSTIC PEACH TART
1 recipe tart dough (recipe below)

2 24oz. jars peaches, drained well

TOPPING
1 Tbsp. brown sugar
2 Tbsp. white sugar
½ tsp. cinnamon
1 Tbsp. flour

1. Roll out tart dough on a sheet of parchment paper so it is easy to transfer. Place on a sheet pan.
2. Chop or slice peaches that have been drained well and place them in the center of the dough.
3. Sprinkle evenly with the topping mixture.
4. Fold in the sides of the dough over peaches.
5. Bake in a 375 degree oven for 40 – 45 minutes or until the crust is golden brown.

TART DOUGH
1 1/2 cups all-purpose flour
3 Tbsp. white sugar
1/4 tsp. salt
2/3 cup unsalted butter, cubed
1 whole egg, beaten
1/2 tsp. vanilla extract

Sift the flour, sugar and salt in to a mixing bowl. Add the COLD cubes of butter to the flour and work the butter into the flour with a pastry cutter until it resembles coarse meal.
Beat the egg with the vanilla and add it to the flour.
With the pastry cutter, blend the egg into the flour until it is evenly distributed.
With your hands gently squeeze the dough until you can gather the mixture into a ball.
Form into a disc and wrap in plastic.
Refrigerate dough for 15 - 20 minutes. If the dough is too hard to roll, let it sit at room temperature for a few minutes.
Roll out dough on a sheet of parchment paper in to a circle 1/8 inch thickness.

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