Rustic Peach Tart
With ripe, sweet peaches available in August, we can’t resist using them in all kinds of recipes. Peaches add their delightful taste and texture to any summer menu.
This recipe by Vida Collery, who cooks at the Fremont PCC deli, is one of many she has developed as a PCC Cooks instructor and for her catering business.
For the crust
- 2 1/2 cups unbleached flour Add to list
- 2 1/2 teaspoons sugar Add to list
- 1 1/2 teaspoons baking powder Add to list
- 1 stick frozen unsalted butter Add to list
- 3/4 cup sour cream Add to list
- 1 1/2 teaspoons white wine vinegar Add to list
- 1 1/2 tablespoons ice water Add to list
For the filling
Put the first four crust ingredients in food processor and pulse until it resembles coarse crumbs. Add sour cream, vinegar and ice water; process just until the mixture starts to hold together. On a lightly floured board, squeeze the dough a few times to incorporate the loose bits and gather into a rough ball. If very dry, add more water, 1 teaspoon at a time. Flatten dough into a 1-inch thick disk; wrap in plastic wrap. Refrigerate at least 30 minutes.
Let dough rest 15 minutes at room temperature before rolling. Roll out, then chill it while you prepare the fruit filling. There’s enough dough to make one large tart or eight individual tarts.
Toss peaches with vanilla and 6 tablespoons of the sugar. Mix remaining 2 tablespoons sugar with the flour. Remove dough from refrigerator and sprinkle sugar/flour mix evenly over dough, leaving a 1-inch border around the edges. Arrange fruit over the sugar/flour mixture. Fold the dough border over while crimping with moistened fingers. Shave butter over the top.
Bake on a cookie sheet in a preheated 400º F oven for 40 minutes until browned and the juices are bubbling and syrupy. (Cover for the last 20 minutes if edges get too brown.) Cool and garnish with powdered sugar and mint.
Recipe by, PCC Cooks instructor
Source: Sound Consumer August 2007