Posts Tagged ‘rustic peach tart’

Crust (from epicurious)

  • 1 2/3 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 9 tablespoons chilled unsalted butter, cut into small pieces
  • 3 tablespoons (or more) ice water
  • 1 1/2 teaspoons apple cider vinegar

Filling (based on Paula Deen recipe)

  • 2 egg yolks
  • 1/2 cup sour cream
  • 1/2 cup sugar
Glaze (based on Paula Deen recipe)
  • drizzle of honey
  • squeeze of orange juice
  • some canned peach juice
  • a few tablespoons of sugar

Blend first 5 ingredients in processor. Using on/off turns, cut in butter until coarse meal forms. Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.


Allow the rested dough to come back to room temperature and roll thinly using plenty of flour. Trim the rough edges to make a circular shape. Blanch the peaches by dunking in boiling water for 30 seconds and transfer to ice water. After a minute, the skins should come right off. Remove the pits and cut them into slices. Layer inside the dough, leaving room to fold the edges.


To make the glaze, whisk together honey, sugar,  a splash of orange juice (fresh or in carton), and sugar.


Whisk together the egg yolks, the sugar, and the sour cream. Drizzle over the tart. Brush the crust with cream and dust the whole tart with sugar. Heat in a 350° oven for about 2o minutes on a foiled baking sheet with non-stick cooking spray. For the last five, drizzle the top with the glaze or apply with a pastry brush. Remove from the oven when the crust is golden brown and crispy, not doughy.


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