Rustic Peach Tart

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Yield: Yield: 10" tart, 8 servings.

Recipe photo

Flaky, buttery crust enfolds juicy peaches in this rustic tart.

Rustic Peach Tart

star rating (23) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Yield: 10" tart, 8 servings.
Published: 01/01/2010

Ingredients

Crust

Filling

  • 4 to 5 large ripe peaches, peeled and sliced; or 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
  • ½ cup sugar
  • 2 tablespoons Instant ClearJel
  • 1/2 teaspoon ascorbic acid; optional, for added flavor and to preserve color
  • 1/8 teaspoon nutmeg
  • pinch of salt
  • 1/2 cup fresh raspberries

Directions

1) To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt.

2) Mix in the cold butter and shortening until the dough is crumbly.

3) Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.

4) Flatten into a disk, wrap, and refrigerate for 30 minutes or longer.

5) Preheat the oven to 450°F.

6) Whisk together the sugar, Instant ClearJel, ascorbic acid, nutmeg, and salt.

7) Add the peaches and a few of the raspberries, tossing to combine. Set aside.

8) Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle.

9) Use a knife or pizza wheel to trim the edges in a scalloped design.

10) Move the crust to a baking pan or pie pan; a giant spatula works well here.

11) Fill the center with the peach mixture.

12) Fold the edges of the crust up over the peaches, leaving the center uncovered.

13) Bake the tart for 40 to 45 minutes, until the crust is golden.

14) Remove from the oven, and sprinkle with the remaining fresh raspberries.

15) Serve warm, with whipped cream or ice cream.

Reviews

1 23  All  
  • star rating 10/07/2014
  • from
  • star rating 05/04/2014
  • HMB from San Bruno, CA
  • I noticed I reviewed this recipe a couple of years ago and said the filling was too thick and gluey. I made the tart today and used only ONE tablespoon of ClearJel -- much better!
  • star rating 08/28/2013
  • MMagster from KAF Community
  • Super easy recipe. This was my first time making a pie or crust and I was a little nervous but didn't need to be. It turned out perfectly. Wonderful texture. Modified by adding freshly ground nutmeg to the flour mixture and cinnamon and vanilla to the peach mixture. Baked it on a cast iron griddle. Incredible. You did it again King Arthur!
  • star rating 08/05/2012
  • jadobbins from KAF Community
  • I bake this tart this afternoon with some yummy Colorado peaches. I didn't add raspberries since we had no ripe ones on our plants. But oh this was so wonderful. The crust is flakey. I like the name Rustic Peach Tart because mine was diffinately rustic looking but my sweet husband couldn't have cared less. I agree. I also used the Instant Cleargel I just got from you and it worked fantastically. Yea!! Thanks KAF crew!
  • star rating 07/11/2012
  • bambi356 from KAF Community
  • Superb! My co-workers devoured this wonderful tart! The crust was nice and flaky and the filling very tasty. I used our in season Colorado Palisade peaches from the farmers' market. I used freshly grated nutmeg and added a splash of peach schnapps to the filling. Less sugar and less crust than a pie, so a lot less guilt when consuming this delicious tart!
  • star rating 03/31/2012
  • walkerkl from KAF Community
  • Very good! I use my own pie crust recipe, 4C of frozen, then thawed and drained peaches, and 1T of corn starch instead. Also, I added all the raspberries in first, rather than save half for later. It tasted great! I had some liquid leakage around the edges, but it thickened upon cooling and just added to the flavor. It's hard to keep my parents away from it!
  • star rating 11/21/2011
  • Pokiedot from KAF Community
  • I use this crust all the time. I think it gives the best taste and is easy to use. I have never done the filling. I use my normal apple pie or mixed berry filling. I always get rave reviews on the crust.
  • star rating 09/06/2011
  • HMB from KAF Community
  • Made with a combo of peaches, nectarines and raspberries. It was very tasty, and the dough was easy to work with. The reason I give it 4 rather than 5 stars is that I used the instant ClearJel, and it made the filling too thick and kind of gluey in texture. So I would use less next time and see if I have better results.
  • star rating 08/02/2011
  • baknky from KAF Community
  • This recipe is wonderful!!! It came out beautiful the first time and it is delicious. This will be a regular in my home, especially while the peaches are in season!
  • star rating 06/20/2011
  • pammyowl from KAF Community
  • I had a time making this!The first time the crust was very soggy. I called and talked to Frank, and he said to only use Instant clear jell, not tapioca, which is what I had used. So I made it again with clear jell and my crust burst open, spilling the filling onto the baking sheet. So I called again, and was told to make my crust tougher. So I added more water, and tried again! Well third time is the charm, because it turned out beautifully! The crust is still tender, and the filling perfect. I did not need to bake it quite as long as recipe stated, and I omitted the nutmeg. Normally I love nutmeg, but not here. Thanks, bakers, for your help!
    YAY! Happy to hear the extra water did the trick! ~Jessica
1 23  All  
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