Rustic Peach Tart
Flaky, buttery crust enfolds juicy peaches in this rustic tart.
Crust
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon buttermilk powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1/4 cup vegetable shortening
- 3 to 4 tablespoons ice water
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
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1) To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt. |
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2) Mix in the cold butter and shortening until the dough is crumbly. |
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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. |
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4) Flatten into a disk, wrap, and refrigerate for 30 minutes or longer. |
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5) Preheat the oven to 450°F. |
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6) Whisk together the sugar, Instant ClearJel, ascorbic acid, nutmeg, and salt. |
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7) Add the peaches and a few of the raspberries, tossing to combine. Set aside. |
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8) Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14"? circle. |
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9) Use a knife or pizza wheel to trim the edges in a scalloped design. |
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10) Move the crust to a baking pan or pie pan; a giant spatula works well here. |
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11) Fill the center with the peach mixture. |
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12) Fold the edges of the crust up over the peaches, leaving the center uncovered. |
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13) Bake the tart for 40 to 45 minutes, until the crust is golden. |
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14) Remove from the oven, and sprinkle with the remaining fresh raspberries. |
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15) Serve warm, with whipped cream or ice cream. |
Recipe summary
- Hands-on time:
- 30 mins. to 40 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 1 hrs 20 mins. to 1 hrs 35 mins.
- Yield:
- Yield: 10" tart, 8 servings.
- Recipe comments (10) »
Tips from our bakers
- If you plan on serving the tart more than a few hours later, use ourTart Glaze Spray to keep the fruit shiny and fresh looking.
Reviews
09/25/2009
Wonderful! This was only my 2nd attempt ever at making a pie crust...the first attempt was a disaster...this one was delicious. As most of my baked goods are rated based on my mom's reaction...this one got a five star because mom LOVED it and brought up how good it was again during next meal and got a second round of compliments.
08/07/2009
I have made this tart 3 times in the past 2 weeks. It is wonderful! The crust in the recipe is very good, but if you are pressed for time a premade refridgerator crust will work too!
08/04/2009
I happened to have some White flesh peaches left over from a BBQ, Saw this recipe on the cover of the latest Catalog and gave it a whirl. It baked up beautifully! I used a mixture of blueberries and raspberries, I also egg washed the outer crust with egg whites and a sprinkle of sugar. With out a doubt will be making again!
07/27/2009
I love the sound of this recipe, and since I have some fresh peaches in the freezer, I am anxious to use them. Please clarify what is buttermillk flour, ClearJel and ascorbic acid ~~ and why are they important in the recipe. Will be awaiting your reply. Thank you.
Buttermilk powder is dried buttermilk. It adds flavor to the dough. ClearJel is a thickening agent to hold the filling and juices together. Ascorbic acid adds a bit of tarrtness and helps keep the peaches from turning brown from oxidation. Frank @ KAF.
07/20/2009
Absolutely delicious! My family devoured this tart! Only change was that I used blueberries instead of raspberries. Wonderful.
07/12/2009
have not made it yet but it sounds very good and easy.
07/11/2009
This tart is delicious. I will definitely make it again. My husband and I love the crust; it baked up crispy even under all the fruit. I added about 3/4 cup of raspberries to the peaches. I didn't have any Instant ClearJel, so I used unbleached all-purpose flour instead. I also left out the ascorbic acid -- again, I didn't have any. Even without these ingredients the tart looks beautiful and tastes so good. I highly recommend this tart for a nice summer dessert. I served the tart with whipped topping that I made with very little sugar as the tart is quite sweet (just how I love my desserts), a bit of vanilla, and a bit of cinnamon. I felt a hint of cinnamon in the whipped cream would work well with the nutmeg in the fruit -- my hubby couldn't say enough about how well this worked. I reserved a few fresh raspberries and placed one on each mound of whipped cream on each plate. This dessert is quite pretty and delicious.
07/10/2009
I was reading the comments by Pat Nieves from NY and did not know what an almond flour was. Could you explain?
I believe they are suggesting to use a bit of almond flour, item 3496, in the filling to help absorb any excess peach juice. Frank @ KAF.
06/30/2009
Excellent crust - I hadn't tried one with buttermilk powder before and it retained a nice tender texture and didn't get soggy even after a couple days. Easy recipe and tasty. My husband isn't sure he really LIKES cooked peaches so wasn't a total hit. Plan to try this again when the blueberries in the yard come into season, replacing the raspberries.
Oh my. The thought of this recipe with native Maine Blueberries (or even the bigger cultivated ones) turns a baker's fancy to love! Irene at KAF
06/20/2009
After folding crust over peaches, brush with a bit of H20 or remaining juice from peaches mixed with a bit of H20. Sprinkle sugar on edges. Not only does the tart dough brown better it makes a better presentation. Also before you add peaches to dough use a almond flour in center to absorbe the juices.
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