Name: Rustic Peach Tart
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 fresh peaches (skin on, halved & pitted, sliced thin); 1 Tbsp granular sugar (plus a 1 tsp (for the topping)); ⅛ tsp salt; pie crust (store-bought or homemade)

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All you need is peaches, piecrust and a pinch of sugar is all you need to make this beautiful rustic peach tart. Peaches are one of my favorite Fruits. Maybe it’s because it seems like they’re only in season for a couple of weeks. This rustic peach tart is an absolutely scrumptious way to utilize this juicy and bright fruit.

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Recipe

What you need to make Rustic Peach Tart:

Equipment:

Rolling pin
Cookie sheet

Produce:

4 fresh peaches (skin on, halved & pitted, sliced thin)

Pantry:

1 tablespoon granular sugar, plus a 1 teaspoon (for the topping)
⅛ teaspoon salt

Refrigerator:

pie crust (store-bought or homemade)

The ingredient amounts below are just a guideline. You’ll want to find the right ratio of peaches to pie crust based on the size of the crust. I like having pie crust in the refrigerator or freezer so when I have fresh ingredients on hand, like peaches, I can make a tasty creation with minimal fuss or planning.

I know they are real piecrust purists out there… I am not one of them. If it’s easy to make pie crust I do it and will make a little extra to keep in the freezer. I just as frequently buy a variety of store-bought brands.

I love the piecrusts that are sold already formed in the tin for quiches and apple crumble, but for this dish, you want to find the kind that you can shape on your own. This kind is usually sold in the refrigerator section rather than the freezer section. Below, I’ve included the ingredients and instructions for a homemade pie crust if that’s helpful.

Start by preheating the oven to 425° F.

To prepare the filling, pit the peaches and cut them into ½ inch slices. In a bowl toss them with 1 tablespoon of sugar and ⅛ teaspoon of salt. Set aside and let the mixture hang out while you roll out the pie crust.

Take your pie crust out of the refrigerator in place it on a floured work surface. Using a rolling pin, roll the pie crust into a 12-14 inch diameter roundish shape. Don’t worry about the edge of the crust being a little cracked or misformed. Embrace the rustic feel of this recipe and let it take whatever shape. You just need to be able to fold the edges over the peaches to catch the juice. If the crust breaks just overlap the dough and pinch it together.

Rustic Peach Tart with peaches around it

Slide the pie crust onto your cookie sheet at this point. This is easier to do this before putting the peaches into the crust.

Once your pie crust is rolled out and on the cookie sheet, place the peach slices in a single layer with minimal overlap, leaving a 2-inch border along the edge. Next, take the border and fold it over the peaches, crimping the crust as needed.

Finally, brush the crust lightly with a little water and sprinkle with the remaining sugar. Place the tart in over for 35-45 minutes or until the crust is golden brown.

Rustic Peach Tart with peaches in the back

Pie Crust

Dairy:

2 sticks butter

Pantry:

2 ½ C of all-purpose flour
1 teaspoon of kosher salt
4 to 8 tablespoon of ice water

ice water in a bowl, salt, flour and cubed butter

The trick to making pie crust is using cold butter and ice water. I start by taking two sticks of butter and cutting them into half-inch cubes. After chopping the butter up I stick it back in the refrigerator while I mix the rest of the ingredients.

In a food processor add 2 ½ cups of all-purpose flour and 1 teaspoon of kosher salt. In a small bowl place some ice water, enough to scoop out 4 to 8 tablespoons. Add the butter and 4 tablespoons of ice water to the food processor. Pulse the food processor for 20 seconds at a time. Look for the butter to break down and take a crumb-like structure.

Test the dough by pinching it together with your fingers. If the dough does not come together between your fingers add a little bit more ice water until the dough is consistency that you will be able to form into a ball.

When ready, dump the contents of the food processor onto a clean lightly floured surface. Form the dough into a disc shape, wrap with plastic wrap, and place in the refrigerator for at least an hour or overnight if you are planning ahead.

Once the dough has been chilled, lightly flour a flat surface and rolling pin. Slowly work the dough into a sheet of pie crust. Be sure to flip the dough over every few rolls so that it doesn’t stick to your floured surface. If it starts to get sticky add a little bit more flour and use a knife to lift it from the surface if needed.

Recipe