Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Peach free-form Tart

8/1/2012

6 Comments

 
Picture
     We're at the peak of summer's stone fruit season and I've been purchasing bagfuls of cherries and peaches -- with no real plan on how I'll use them.  The only thing I am sure of is that they will be eaten outdoors on the patio.
     Free-form tarts, also called galettes (French) or crostatas (Italian), seem like they were made for casual, al fresco dining.  I make them often during the summer months.  They always vary in their fruit fillings, and never disappoint.  I save fussier tart presentations for dining indoors, during the cooler months.
     This peach free-form tart was dessert to our dinner last night (on a neighbor's patio).  And, as usual, I served Vanilla Ice Milk alongside.
    
Picture

                       Peach free-form Tart
                 adapted from a recipe by Melissa Rubel Jacobson

• 1 1/2 cups, plus 2 tablespoons all-purpose unbleached flour
• 2 tablespoons granulated sugar
•  Salt
• 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/4 cup ice water (you may not need all of this)
• 2 pounds ripe but firm peaches, pitted and sliced into 1/2-inch wedges
• 1/4 cup, plus 2 tablespoons dark brown sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of cinnamon
• 1 egg, lightly beaten
• 1 tablespoon heavy cream
• 2 to 3 tablespoons turbinado sugar, or another coarse sugar

• sprinkling of fresh thyme leaves, optional

1.  In the bowl of a food processor, combine 1 1/2 cups flour, the granulated sugar, and 1/2 teaspoon salt.  Pulse to combine.  Add the cold butter to the dry ingredients and pulse until the butter is the size of small peas.  Slowly add the ice water, a tablespoon at a time, and pulse until the dough just begins to come together.  You may not need all of the ice water.  Transfer the dough to a sheet of plastic wrap and flatten into a disk.  Wrap in the plastic and place in the refrigerator for at least 30 minutes.
2.  In a medium bowl, combine the peach slices, brown sugar, vanilla, a pinch of salt, and the remaining 2 tablespoons flour; gently stir to combine the ingredients and set aside while you roll the tart dough.  Remove the dough from the refrigerator.  Lightly dust a sheet of waxed paper with flour and center the disk of dough on top.  Lightly dust the top of the dough with flour.  Lay plastic wrap on top of the dough and roll the dough into a 12-inch round.  Transfer the rolled tart dough to a parchment-lined baking sheet with 1-inch sides. (I will put the dough in the refrigerator for a few minutes whenever it starts getting warm).  Mound the peaches in the center of the dough, leaving a border of approximately 2-inches.  Carefully fold the border of tart dough over the peaches, pleating the dough as you go.  Take the beaten egg and brush the egg underneath the pleats of dough.  This will help to adhere the folded pleats and keep the dough from sliding away from the peaches during baking.  Place the tart in the refrigerator to chill for 30 minutes.
3.  While the tart is chilling, preheat the oven to 425˚F.  When ready to bake, pull the tart from the refrigerator and brush the top of the dough border with the heavy cream.  Sprinkle with the Turbinado sugar and place on the center rack of the oven.  Bake for approximately 50 minutes.  The crust should be golden and the peaches bubbling.  If you have a lot of juices that have leaked through the crust onto the parchment, take a spoon to scoop them up and drizzle back on top of the peaches. Sprinkle with fresh thyme leaves, if desired.  The tart should cool at least 15 minutes before slicing.  Serve with scoops of ice cream or Vanilla Ice Milk.

 

TAKE a LOOK:





6 Comments
Jenny link
8/1/2012 08:07:22 am

This looks lovely and rustic, just perfect for summer!

Reply
Natasha link
8/2/2012 03:22:13 am

This is mouth watering, can't wait to make it :D . Great photos

Reply
Tom @ Tall Clover Farm link
8/4/2012 01:22:26 am

Peaches, cream and crust, the holy culinary trinity!

Reply
Alice D'Angelo
8/18/2014 12:39:12 am

I'm going to make this today! Do you peel the peaches?

Reply
Eileen
8/18/2014 01:28:01 am

Hi Alice -- I did not peel the peaches in this tart. It is totally up to you, however. Enjoy!

Reply
Great - much easier and I love easy! Thanks.
8/18/2014 03:47:15 am

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes