Rustic Peach Tart
Sweet juicy peaches tossed with just a touch of vanilla, nutmeg, and fresh lemon then tucked inside a buttery pastry crust studded with toasted pecans, creating a crust akin to a shortbread. Then it's baked until the fruit is hot and bubbly and the crust is crisp and flaky. It’s a delicious way to bundle up one of summer’s most luscious fruits!
Equipment
- Food processor
- Rolling Pin
- Rimmed baking sheet
Ingredients
- For the pastry crust:
- 1-½ cups flour, plus extra for rolling out the dough
- ½ cup toasted chopped pecans
- ⅛ teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon sugar, divided
- ¾ cup unsalted butter, 1-½ sticks
- ⅓ cup 1 cold water
- 1 egg
- 1 tablespoon milk
- For the peach filling:
- 2 tablespoons cornstarch
- ½ cup ½ cup sugar
- 4 cups peeled and sliced fresh peaches, about 4 large peaches or 6 to 7 small peaches
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice
- ¼ cup peach preserves, plus 2 tablespoons for glazing
Instructions
- Preheat the oven to 375-degrees.
- For the pastry crust:
- Cut the butter into cubes and chill in the freezer for about 30 minutes. Combine the flour, toasted pecans, kosher salt and 1 tablespoon of the sugar into the bowl of a food processor. Process the flour mixture for about 15 to 20 seconds or until the pecans are finely ground.
- Scatter the cold butter cubes on top of the flour mixture and pulse about 10 times, just until the butter is the size of peas.
- Pour the cold water over the top of the flour and butter then process for about 10 to 15 seconds or just until the pastry starts to come together. It will still be crumbly but don’t over process or your pastry will be tough.
- Turn the pastry dough out onto a lightly floured sheet of parchment paper. Using the parchment paper, gently pull the dough together and press into a disc. Roll the dough out into a round about 15” to 16” in diameter and about 1/8” thick. (It doesn't need to be perfectly round, this is rustic!) Turn the dough occasionally and lightly dust the surface as needed to keep the dough from sticking.
- Transfer the parchment paper onto a rimmed baking sheet.
- For the peach filling:
- In a small bowl whisk the cornstarch and sugar together.
- Toss the sliced peaches into a large mixing bowl. Stir the cornstarch and sugar into the peaches along with the nutmeg, vanilla extract, lemon zest, lemon juice and ¼ cup of the peach preserves.
- Using a slotted spoon or your hands scoop up the sliced peaches and pile them into the center of the pastry dough. There will be a fair amount of juice after you mix the peaches with the sugar – you want to limit the amount of liquid placed on top of the pastry dough. Leave about 2” to 3” around the edge.
- Turn the edge of the pastry dough up over the peaches, folding as you go.
- Whisk the egg and 1 tablespoon milk together. Using a pastry brush, lightly brush the egg wash over the pastry dough. Sprinkle the top of the dough with the remaining 1 teaspoon of sugar.
- Bake the tarts in a 375-degree for 45 minutes or until the crust is golden brown.
- Warm the remaining 2 tablespoons preserves in the microwave for about 30 seconds. Brush the exposed fruit with the warmed preserves.
- Let the tart cool before slicing to allow the juices to set.
Notes
If you need to peel a lot of peaches, blanching is a quick way to handle this task. Using a sharp knife cut an “X” across the bottom of the peach, just cutting through the skin. Then drop the peaches into boiling water for 1 minute. Transfer them to an ice bath to stop the cooking. The skin will peel right off!