This amazing peach tree is from my friend Muna’s backyard.
The harvest on her tree was plenty and she was sweet enough to give me a bunch. It’s always exciting to get fresh, untainted fruits, they just taste so much better! The hard part was figuring out what to make with this fuzzy and fragrant fruit, but I finally settled on a peach tart. You can never go wrong with a tart!
Ingredients
Crust
- 1 1/2 cup all purpose flour
- 3 TB powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3 1/2 TB ice cold water
Filling
- 1/4 cup sugar
- 3 TB all purpose flour
- 2 tsp grated lemon peel
- 6 ripe medium peaches, peeled, cored, and sliced into 1/2 inch slices
- 2 TB sliced almonds
Directions
Blend flour, powdered sugar, and salt in a stand mixer. Alternatively, you can prepare the crust in a food processor. Mine was broken so I opted for the stand mixer. BTW, making a crust is super easy and does not take long at all. A lot of people find it to be a daunting task but it honestly is not that hard!
Cut the stick of butter into small cubes like this.
Add the cut butter into the flour mixture and beat with the mixer until it forms lumpy pieces with the flour. If you do not have a stand mixer, you can use a pastry cutter or a pair of forks to cut the butter into the flour.
Add the ice cold water, one tablespoon at a time, until the dough forms into a moist clump.
Gather the dough together, wrap in plastic, and place in the fridge for an hour to set.
Prepare the filling. Mix flour, lemon peel, and sugar in a bowl.
Toss the mixture so the peaches are completely coated. Set aside. Now let’s get back to the dough.
Roll out the dough to a 12 inch diameter. Lightly dust both sides with flour so the dough does not stick.
Transfer the dough to a 9 inch tart pan with a removable bottom. I purchased mine from Amazon.
Press the dough into the sides and leave a little extra overhang because as the dough cooks, it shrinks slightly. Pierce the dough with a fork. Place the pan in the fridge for another hour.
Remove the dough from the fridge and place in a preheated oven at 400 degrees. Bake until crust is golden, about 15-20 minutes. My edges browned a little too much so I will have to foil the edges when I put it back in the oven with the filling. Now the crust is ready for the filling.
Arrange the peach slices in a concentric fashion. I added a few blueberries to provide some color contrast. Toss the almond slices on the top. Foil the edges if they are brown, it is usually best to foil the crust edges anyways because they brown quickly! Bake at 375 until peaches are tender and almonds are slightly toasted, about 35 minutes. The filling will also bubble with peach juices!
Your home will smell like peaches! Remove the foil tent and remove from oven. Let cool completely before removing the tart from the pie plate.
So pwetty! I had fun playing around with different angles. Aerial view 🙂
Side view.
I recommend adding a scoop of whipped cream or vanilla ice cream. It tastes soooo much better. It tasted as amazing as it looks. Hope you try to make this peach tart while peaches are still in season this summer!
Ayesha
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