Rustic peach tart
There鈥檚 a crisp edge to the breeze today, but we still had a few leftover peaches that were just begging to be baked. This dessert felt like a swan song to summer, and I can鈥檛 say I鈥檒l be too sad to see it go.
Despite the fact that I鈥檇 gladly never hear the word 鈥減umpkin spice鈥� again, autumn remains my favorite season. This year, with the re-introduction of a work routine, there鈥檚 a pleasant听cadence to my days.
Not to mention the re-introduction of chunky sweaters, leather boots, and flannel sheets. And a resurgence of a certain man鈥檚 beard and his plaid shirts. Nothing says fall like a good beard 鈥� am I right?
Seriously though, please stop talking about pumpkin spice. Chai is a better spice blend, anyway. Plus, it does not purport to contain an ingredient that cannot actually be found in its ingredient list. There is no pumpkin in pumpkin spice, it鈥檚 just the mixture used to flavor overrated pumpkin foods like pumpkin pie. The concept of 鈥減umpkin spice lattes鈥� is akin to serving a 鈥渟鈥檓ores milkshake鈥� that contains no graham cracker or marshmallows, but hey, at least it has the chocolate part down! Stop the madness.
But where were we? Peaches. Right. Peaches. Their season is far too short and they鈥檙e one of the foods that starts with 鈥減鈥� that I support.
Tart Dough:
听Makes 2 12-inch tarts
听2 cups flour
听1/2 teaspoon salt
听12 tablespoons cold butter, cubed
听1/2 cup ice-cold water
1. Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
2. Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.
Peach听Filling:
听Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
听4 peaches, peeled and sliced
听1 teaspoon vanilla extract
听1 teaspoon cornstarch
听1 teaspoon cinnamon
听3 tablespoons of sugar, divided
听1 egg
听1 teaspoon of water
1. Preheat the oven to 375 degrees F. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
2. Combine the peaches, vanilla extract, cornstarch, cinnamon, and 1 tablespoon of sugar in a bowl.
3. Remove the dough from the fridge and arrange the peaches artfully upon it, leaving a border of 1-1/2 inches. Fold the border over the peaches to make a crust.
4. Mix the egg and water together and brush gently over the crust. Sprinkle the whole tart with the remaining two tablespoons of sugar. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.
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