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Peach Tart

23 Aug

Though I’m not usually much for baking, an abundance of peaches from our CSA prompted me to bust out the tart pan for a sweet rather than savory application.  I’m very glad I did, because this tart was absolutely delicious.  The pastry was crumbly, butter-y, and sweet and the peaches were perfectly caramelized with a hint of vanilla.  I loved the slight bite of the freshly cracked black pepper.  Although I’m no dessert expert, I thought this was a real home run.  It was also basically foolproof.  If you can pulse a food processor and work a rolling pin, you can make this easy, flavor-packed explosion of peachy goodness.

Peach Tart

Adapted from


1 1/4 cups all purpose flour, plus more for dusting

1/2 tsp. kosher salt

1 tbs. granulated white sugar

1/2 cup (1 stick) unsalted butter, chilled and cut into 1″ chunks

1/8 to 1/4 cup very cold water

Non-stick cooking spray

Place flour, salt, and sugar in a food processor.  Pulse in 1 second bursts 5-10 times until combined.  Add the butter a piece at a time while pulsing until the mixture resembles a coarse meal.  With the food processor running, slowly drizzle in the water a bit at a time until the dough forms a ball and just comes together.  Try to minimize the processing as much as possible.

Turn the pastry onto a lightly floured cutting board and form into a ball.  Cover loosely with plastic wrap and chill in refrigerator about an hour.

Working on your floured cutting board, roll out the pastry into about a 14″ circle.

Spray a tart pan with non-stick cooking spray.  Drape pastry over the tart pan.  Place in refrigerator while preparing peach filling (see below).

Peach Filling:

5 peaches, washed and scrubbed, cut into 1/4″ slices

1 tbs. white granulated sugar

1 tbs. honey

1 tsp. vanilla extract

Kosher salt and freshly cracked black pepper

In a large bowl, combine peaches, sugar, honey, and vanilla extract.  Let sit about an hour, chilled.

Preheat oven to 450º.

Arrange peaches in the pastry however you please.  As you can see, I did a spiral pattern, but you could just as easily dump ’em in and spread them into an even layer.

Bake 40-50 minutes until crust and peaches are browned.  Let sit about ten minutes before cutting.

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