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Rustic Peach Tart

Monday, June 19, 2017


This rustic peach tart is so easy to make. It is a perfect summer dessert when you use fresh peaches. You can make your own pie crust, but I cheat and use a premade one. If you do not have heavy cream, I would use an egg wash and not regular milk. It will seep into the dough and make it soggy.

RUSTIC PEACH TART

Ingredients
9" pie crust
5 peaches,  sliced
1 T lemon juice
1 tsp vanilla extract
1/4 c light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp kosher salt
1/4 tsp black pepper
2 T cornstarch
2 T heavy cream
2 T coarse sugar

Directions
1. Preheat oven to 375 degrees. Line a sheet pan with parchment and roll out the pie crust. Set aside  in the refrigerator to stay cold while you make he filling.
2. In a large bowl, toss together peaches, lemon juice, vanilla extract, brown sugar, cinnamon, nutmeg, salt, pepper and cornstarch. Mix well.
3. Take the sheet pan out of the refrigerator and pile the peaches and juices into the middle.
4. Fold and pleat the crust over the peaches.
5. Brush the crust with the cream and sprinkle with the coarse sugar.
6. Bake 40-45 minutes or until peaches are tender and the crust is golden.





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