One bite onto this tart and the pastry crumbles and falls all over you, that’s how buttery and flaky this peach tart is. It is the perfect crust to the sweet, luscious, juicy caramelized peaches on top. You need to taste it to believe it and you’ll most certainly agree with me that it is a match made in heaven. Juicy summery fruit on buttery flaky pastry feels like a dream come true. And you can guzzle it anytime of the day as a snack, a dessert or even breakfast. I do sometimes indulge myself with a piece with my morning coffee, a great combination I must say.
This is a simple and rustic tart, made in a free form and baked on a cookie sheet. Nothing fancy, just roll out the pastry and then transfer it to a cookie sheet. Arrange sliced peaches on top of the pastry, sprinkle them with butter and sugar mixture. The sugar and butter caramelizes the fruit in the hot oven. The all butter pastry underneath transforms into a flaky crust. The crust is the key here and the secret to a flaky crust is freezing the butter for 10 to 15 minutes. And if you are preparing the dough in a very warm kitchen, refrigerate all of the ingredients, including the flour, before making the dough. Make this peach tart and you are in for a treat. This is a simple dessert, yet it satisfies all your sweet cravings. A delicious way to enjoy peaches!
Recipe
Ingredients
Pastry
4 teaspoon sour cream
3 to 4 tablespoon ice-water
1 ¼ cup all-purpose flour
1 ½ teaspoon sugar
½ teaspoon salt
8 tablespoon unsalted butter, cut into ¼ inch pieces and frozen for 10 to 15 minutes
Fruit Topping
3 ripe large peaches
½ cup sugar
4 tablespoon cold unsalted butter
1 tablespoon all-purpose flour
A pinch of cinnamon
¼ cup apricot jam
Instructions
Pastry Dough
Put flour, sugar, and salt in the bowl of a food processor and process until combined
Scatter butter over top and pulse mixture until butter is the size of large peas, about 10 pulses
Pour the sour cream and 3 tablespoons of cold water and pulse until incorporated
Pinch dough with your fingers. If the dough feels dry and does not hold together, sprinkle remaining 1 tablespoon water. Pulse until dough comes together and forms a large clump, and no dry flour remains
Turn dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on the counter to soften slightly, about 10 minutes
Peach Tart
Preheat oven to 400 degree F. Line a sheet pan with double parchment paper
On a floured board, roll the dough to a 12 by 10 rectangle
Wrap the dough around your rolling pin and transfer it to the prepared pan
Cut the peaches in half, remove the pit and cut it into ½ inch thick wedges
Place the fruit artfully in rows on the dough
Make a mixture of ½ cup sugar, 4 tablespoon butter, 1 tablespoon flour and a pinch of cinnamon
Sprinkle the mixture on top of the peaches
Refrigerate the tart for 30 minutes
Take it out of the refrigerator and place it in the hot oven
Bake for 30 to 35 minutes, until the pastry and the fruit turns golden brown. Recommend baking in convection mode or rotate the pan once during baking
When the tart is done, take it out of the oven
In a small pan, heat the apricot jam with 1 tablespoon water
Brush the fruit and pastry completely with the apricot mixture, while the tart is still warm
Allow to cool, cut in squares, and serve warm or at room temperature
