Description
A rustic, free-form tart featuring a flaky, buttery crust and sweet, caramelized summer peaches.
Ingredients
1.5 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar, divided
1/2 teaspoon salt
4-5 tablespoons ice water
4 large fresh peaches, sliced
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg (for egg wash)
2 tablespoons turbinado sugar
Instructions
Step 1: Combine flour, salt, and 1 tablespoon of granulated sugar in a large bowl. Cut in cold butter until it resembles coarse crumbs.
Step 2: Stir in ice water until the dough forms a ball. Wrap in plastic and chill for 1 hour.
Step 3: Toss sliced peaches with remaining granulated sugar, cornstarch, lemon juice, and vanilla.
Step 4: Preheat oven to 400°F and roll out dough on parchment paper to a 12-inch circle.
Step 5: Pile peaches in the center, leaving a 2-inch border. Fold the edges over the fruit.
Step 6: Brush the edges with egg wash and sprinkle with turbinado sugar.
Step 7: Bake for 40 minutes until golden and bubbly. Let cool slightly before serving.
Notes
Ensure peaches are firm-ripe for the best texture. If they are very juicy, add an extra teaspoon of cornstarch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
