Transfer the pastry to a parchment paper-lined baking sheet.Ĭover and place in refrigerator while you prepare the peaches. Using a rolling pin, roll the pastry into a 13 inch round shape. (I used parchment paper with a dusting of flour on it). Once the pastry has chilled, remove it from the fridge, and place on a lightly floured surface. Gather the pastry into a ball, cover with plastic wrap, and refrigerate for about one hour. The more you let the tart cool down, the more the liquids will firm up, which will make it easier to cut.In a large bowl, whisk together the flour, salt, and the sugar until well combined.Īdd the pieces of butter, and mix with a fork, (or use your fingers) until the mixture resembles coarse crumbs.Īdd about 1/8 cup of water to the mixture and mix until the pastry just holds together.Īdd the remaining water, a little at a time, if necessary. Let the tart cool to room temp, or let it cool at least a little bit before cutting. Place tart pan on a cookie sheet in case anything leaks, and bake in the middle rack of the oven.īake the fresh peach tart at 425 degrees for 35-40 minutes until crust is golden and filling is bubbly. Here is what my tart looked like before putting it in the oven: This liquid will thicken as it bakes and cools. Once all peaches are in the tart, pour accumulated liquid evenly over the top of the sliced peaches. Layer the peaches into the pan starting from the outer edges to the center in a circular pattern so they overlap. Place the dough over the pan and form the dough to the tart pan, pressing into the edges of the pan as needed. This will be about a 12 inch wide circle, give or take. Dust your work surface and your rolling pin with flour and roll out dough to 1/4” thick. Note that juices will accumulate in the bowl, but the cornstarch or arrow root powder will help the juices thicken and gelatinize when the tart bakes.Īfter the dough has chilled, place a round of parchment paper at the bottom of a standard 9 inch tart pan. Let them sit at room temperature until you’re ready to make the tart. If you want to peel the peaches, go ahead, but it’s not necessary.Īdd the sliced peaches to a separate mixing bowl and toss them with the rest of the filling ingredients. It’s also a pain to peel peaches, and I don’t have the patience to do so. I leave the skin on because I think it looks prettier and there’s a lot of nutrients in the skin. Slice the peaches into about ¼ inch slices. While the tart dough is chilling, work on your peach filling. You want the dough to be chilled, but not too cold or else it will be very hard to roll out and press into the tart pan. Place in the fridge to chill and relax for about 30 minutes. Gather the dough together and wrap in plastic wrap. The dough will seem crumbly but should hold together if you squeeze it in your hand. Once the butter is distributed throughout the flour, add your liquid ingredients to the bowl in one batch, then stir with a wooden spoon to combine and moisten the dry ingredients. Grate the butter on a box grater directly into the flour, then use a wooden spoon to disperse the grated frozen butter throughout the flour mixture. Then get out your stick of butter and a box grater. First add your flour to a big mixing bowl. This is not the most traditional way to make pie dough, but it’s very easy and results in a super flaky crust. I have found that it works best to mix everything together then stick the mixture in the freezer for about 10-15 minutes while you work on the rest of the ingredients. You want to make sure that when you make the dough, the water is very cold. To make the tart dough, start by mixing the sugar, salt, water, and vinegar together, and stir to dissolve. 2 tablespoons arrow root powder or cornstarch.½ cup (8 tablespoons) very cold or frozen salted butter.This helps remove the tart from the pan once it’s baked. I use parchment paper to line the bottom of the 9 inch standard tart pan with removable bottom. Note that you can use this recipe and make it into a pie by using a pie pan, however you’ll want to leave out the parchment paper. I came up with the recipe for this fresh peach tart by scouring the internet for various recipes, and pairing them with my favorite pie dough recipe which I adjusted so it would make just enough for a single layer of tart dough. Thus, I set out to figure out how I could use them. I love purchasing seasonal ingredients, but was afraid that since I bought so many peaches, they would spoil before I could eat them all on their own. While I was at the store for my big grocery haul last week, I came across the most beautiful and fragrant peaches, so on impulse I bought a big bag of them.
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