Peach Tart

This recipe, adapted from the Home Made Summer cookbook, is featured in the July 2020 SFDC newsletter. SFDC board member, Reana, can attest to cookbook author Yvette Van Boven’s claim that “This ridiculously simple tart is as easy as one, two, three. I like to use peaches, but you can make it with practically any type of fruit. Think nectarines, apples, pears, apricots… whatever you happen to have lying around in your fruit bowl.”

INGREDIENTS

For the dough

• 1 1/2 cups all-purpose flour + more for rolling out dough

• pinch of salt

• 1 TBSP sugar

• 9 TBSP cold butter, but int chunks

• about 3 TBSP ice-cold water

For the filling

• 3-4 fresh, ripe peaches

• pinch of salt

• 3-4 TBSP sugar

DIRECTIONS

Make the dough:
It’s easiest in a food processor, but by hand is fine as long as you knead swiftly with cold hands. Combine the flour, salt, and sugar. Add the butter and pulse to combine. Add drops of cold water until the dough just sticks together. Form a disc out of the dough, wrap it in plastic (or skip the saran wrap and put it in an airtight container)

Make the filling:
Halve and pit the peaches and cut them into thin slices. In a large bowl, sprinkle the peach slices with a pinch of salt and the sugar. Let rest for about 30 minutes.

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Take the dough out of the fridge and roll it out on a floured countertop until it forms a circle about 10-12 inches in diameter. Transfer dough to the lined baking sheet.

Pile the fruit in the center of the dough, leaving about a 1 1/2-inch margin all around the edges. Fold the edges in over the fruit. Don’t worry if it doesn’t look totally even — it’s meant to be rustic! ;)

Bake your tart for about 35 minutes, until the edges are golden brown.

Eat the tart while still warm, sprinkled with a bit of extra sugar and a dollop of whipped cream or vanilla ice cream.