Rustic Peach Tart

Sunday, July 8, 2018

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.


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

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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