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Peach Tart Recipe

 

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour about 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the remaining water, a little at a time, if necessary. 

Place the pastry on your counter, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. 

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (33 cm) round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you prepare the peaches.

Preheat your oven to 425 degrees F (220 degrees C).

Peach Filling: Wash and, if needed, rub the peaches to remove any fuzz. Cut the peaches in half, remove the pits, and cut into thick 1 inch (2.5 cm) wedges (slices). Place the peach slices in a large bowl and season with the salt. Then add the sugar and gently toss to combine. Arrange the peach slices on the pastry, placing them as close together as you can, without overlapping the slices too much. Leave about a two inch (5 cm) wide outside border. Scrape any remaining sugar from the bowl and drizzle over top of the peaches. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake in your preheated oven for about 35 - 40 minutes or until the pastry is golden brown and the peaches are tender when gently pierced with a sharp knife. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature. Very nice with vanilla or caramel ice cream. Cover and store any leftovers in the refrigerator.

Makes about 6-8 servings.

Pie Crust:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (3 grams) salt (preferably kosher or sea salt)

1 tablespoon (15 grams) granulated white sugar

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Peach Filling:

1 1/2 pounds (700 grams) fresh ripe peaches

3-4 tablespoons (30-40 grams) granulated white sugar

1/8 teaspoon salt (preferably kosher or sea salt)

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