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Rustic Peach Tart

Author: Sue Gray

Rustic Peach Tart   Recipe

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

At a glance

Prep
Bake
Total
Yield
Yield: 10" tart, 8 servings
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 4 to 5 large ripe peaches, peeled and sliced; or 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
  • 1/2 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

Instructions

  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.

Nutrition Information

  • Serving Size 175g (1/8 tart)
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 270
  • Calories from Fat 117
  • Total Fat 13g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 37g
  • Sodium 290mg
  • Total Carbohydrate 37g
  • Dietary Fiber 2g
  • Sugars 19g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.