Peach Tart Recipe

July 19, 2014

Overview

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: One 9" pie

Ingredients

Crust:

  • 1 1/3 cup all purpose flour
  • 4 Tablespoons sugar
  • Pinch salt
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons cold unsalted butter cut into cubes
  • 2 Tablespoons oil (canola, corn, even olive)
  • 1 egg white

Filling:

  • 6 or so ripe peaches or plums (or combination), approximately 1 1/2 pounds
  • 2 Tablespoons sugar
  • 2 teaspoons lemon juice
  • 3 Tablespoons seedless raspberry preserves
  • 1 Tablespoon boiling water

Instructions

Fruit:

  1. Bring a large pot of water to the boil. Make a small X incision in the bottom of each peach or plum, then drop them into the water. After about 60-90 seconds, remove the fruit and plunge into ice water to stop the cooking. The skins should come off pretty easily using a paring knife. Cut the flesh off the pits in big, rough chunks - this is no time to be overly fussy. Mix the fruit, lemon juice and 2 Tablespoons sugar in a bowl and set aside.

Crust:

  1. Preheat oven to 375 degrees F. In food processor, put the flour, sugar, salt, cinnamon, butter and oil. Pulse until the mixture resembles coarse crumbs. Add the egg white and pulse 15 more times. Mixture will be sandy.
  2. Firmly press crust mixture into a 9” tart pan with removable sides. Place tart pan onto a baking sheet and bake about 12 minutes or until golden and dry. Using slotted spoon, lift fruit chunks out of accumulated juice and place in the crust. Distribute large and small pieces for a random effect. Even dribble the remaining juice over the fruit. Bake about 12-15 minutes more until fruit is soft. Remove tart from the oven and allow it to cool slightly.
  3. In a small bowl, whisk the boiling water into the raspberry preserves to thin them. Brush the glaze over the fruit for a glistening top and to seal in the moisture. Place tart in refrigerator if keeping for more than a day.

Notes:

Pie keeps in the refrigerator, covered, up to 5 days.



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