A Peach Tart From Scratch

It’s the end of summer and peaches are in abundance. What better way to showcase sun kissed peaches than with a freshly baked peach tart? The pastry used in this tart is a Pate Sucre (a sweet pastry) that is easy to make and will become a staple in your baking repertoire but if you are in a rush a store bought pastry will work just as well.

Serves 6-8

Pie Crust

1 1/4 cups) all-purpose flour
1/2 teaspoon salt (preferably kosher or sea salt)
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into small pieces
1/8 to 1/4 cup ice water

Instructions

In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse meal (about 15 seconds). Pour about 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the remaining water, a little at a time, if necessary.

Place the pastry on your counter, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.

Once the pastry has chilled, remove from refrigerator and place on a piece of parchment paper that will fit onto a sheet pan. Roll the pastry into a 13-inch (33 cm) round turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Cover and place in the refrigerator while you prepare the peaches.

Preheat your oven to 425 degrees F.

Peach Filling

1 1/2 pounds (4-5 peaches depending on size) fresh ripe peaches
3-4 tablespoons granulated white sugar
1/8 teaspoon salt (preferably kosher or sea salt)
1 egg (beaten)
1/8 teaspoon of freshly ground pepper

Instructions

Wash and, if needed, rub the peaches to remove any fuzz. Cut the peaches in half, and slice into thick 1-inch (2.5 cm) wedges. I leave the pit in while I cut the peaches as I find that easier – after the entire peach is cut I removed the slices.

Place the peach slices in a large bowl and season with the salt. Then add the sugar and gently toss to combine. Arrange the peach slices on the pastry, placing them as close together as you can, without overlapping the slices too much. Leave about a two-inch (5 cm) wide outside border.

Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry. Brush with an egg wash (one beaten egg) and scrape any remaining sugar from the bowl and drizzle over top of the peaches and the pastry. Grind some pepper over the top of the peaches. The pepper will enhance with flavor of the peaches and smooth out the sweetness a bit.

Bake in your preheated oven for about 35 - 40 minutes or until the pastry is golden brown and the peaches are tender when gently pierced with a sharp knife. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature. Very nice with vanilla or caramel ice cream or vanilla flavored whipped cream. Cover and store any leftovers in the refrigerator.