Hi there! How’s everyone’s summer going? As usual I feel like mine is flying by. I don’t know what it is about growing older that makes time feel like warp speed. But seems to be a theme for anyone in their mid/late 20s and up. All we talk about is how fast time flies and how tired we are. 😜
Sad. But true.
Anyway I’ve been a tad better recently at carving out time for new kitchen creations, including this glorious peach tart!
I couldn’t let the summer go by without taking advantage of the abundant produce. Most of the time I have to restrain myself from over buying at the farmers market or grocery stores because everything just looks so darn good!
Peaches were at the top of my “must bake” list but I wanted to do something other than the common peach cobbler. Don’t get me wrong, I loooove peach cobblers, but it’s always a good idea to change it up here and there.
After browsing through a few cookbooks for inspiration I came across a simple fruit tart recipe from Julia Child. It was just the thing I was looking for. With a few small modifications of my own I had a new dessert recipe in my arsenal. Easily adaptable and quick to put together, this was a winner on the first try.
Peaches being my main objective here I opted for a peach tart, obvi! But I’ll probably test it out with other fruit next, like plums or apples. Hopefully you enjoy this peach tart as much as myself and my wonderful taste testers did. 😊
Happy summer & happy baking!
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Peach Tart
- Prep Time: 1 hour 10 mins
- Cook Time: 40 mins
- Total Time: 1 hour 50 mins
- Yield: 6-8 slices 1x
Description
Fresh and juicy sweet peach tart. Amazing taste yet simple to make with only 7 ingredients! Makes one 9 or 10 inch tart.
Ingredients
Sweet Short Crust (Pâte Brisée Sucrée)
- 1 cup all purpose flour
- 1 1/2 TBS granulated sugar
- 1/4 tsp salt
- 8 TBS (1 stick) cold butter, diced
- 3 1/2 – 5 TBS cold water
Filling
- 3–4 ripe yellow peaches, peeled and sliced
- 1/2 cup brown sugar
- 2 TBS butter, cut into pea-sized dots
Instructions
Tart Shell
- Combine flour, sugar & salt in a food processor. Pulse a few times to combine.
- Add in cold diced butter and pulse 4-5 times. With the processor turned on slowly add in water, starting with 3 1/2 TBS. Once dough begins to come together stop the processor and pulse a few more times until the dough forms a ball, adding more water as needed.
- Place dough on a lightly floured work surface & knead a few times by hand. Roll into a smooth ball, cover with plastic wrap & refrigerate for 1-2 hours.
- Preheat oven to 400ºF. After chilling, roll out dough on lightly floured work surface to about 1/8-1/4 ” thickness and 2″ larger than your pan size. Gently place dough in tart pan & lightly press into bottom and sides of pan. Trim off any excess.
- Prick the bottom of shell a few times with a fork and then line with parchment paper & pie weights (or dried beans/rice).
- Blind bake the shell for 8-9 min. Remove weights and paper and bake for another 2-3 min until the shell is lightly browned.
Filling
- Let the shell cool for about 15 min. Reduce oven temp to 375ºF.
- Sprinkle 3 TBS of brown sugar into bottom of tart shell. Arrange the sliced peaches in overlapping concentric circles and spread with remaining sugar. Dot the top with butter.
- Bake for 30-40 min, or until the fruit has started to color slightly and the juices have become syrupy.
- Allow to cool to room temp before serving so the juices have time to firm up a bit, or allow to cool and place in fridge overnight.
Notes
*Optional: After removing tart from oven spread on apricot glaze and decorate with slivered almonds. (Apricot glaze can be made from warmed apricot preserves that have been pushed through a sieve to remove any lumps. Will need about 1/4 cup.)
Adapted from: Mastering the Art of French Cooking, Vol 1 by Julia Child
Your favorite Stewart uncle
As you can imagine, my favorite part of your photographs is that fabulous pie server. Where ever did you find such an artful piece?!!! Sadly the varmints have stripped the last of the peaches from the trees here at New Leaf. I’ll try this with the plums that are just now ripening…if I can beat the varmints to them…
Courtney
Thanks again for such a beautiful gift! I hope you get to try this recipe out with the plums. I’ll likely be testing it with plums myself in the next few days too. 🙂