Country Peach Tart
Rustic, buttery, and bursting with sunny summer flavor, this Country Peach Tart is the ultimate dessert for showcasing ripe, juicy peaches. Made with a flaky, homemade pastry crust and a sweet, spiced peach filling infused with brown sugar, cinnamon, and vanilla, this tart is as comforting as it is elegant. The freeform design, with its golden pleated edges and sparkling coarse sugar finish, makes it both visually stunning and delightfully simple to prepare. Perfectly balanced between sweet and tangy, this tart comes together in just over an hour and is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you're hosting a summer gathering or looking for a cozy weekend bake, this rustic peach tart is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 4 large Ripe peaches
- 3 tablespoons Brown sugar
- 1 teaspoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1 large Egg
- 1 tablespoons Milk
- 1 tablespoons Coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash, peel, and slice the peaches into 1/2-inch thick wedges.
In a medium bowl, toss the peach slices with brown sugar, cornstarch, ground cinnamon, and vanilla extract. Set aside.
On a floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick.
Carefully transfer the rolled-out dough to the prepared baking sheet.
Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough up and over the peaches, pleating as needed to create a rustic border.
In a small bowl, beat the egg with the milk to create an egg wash.
Brush the egg wash over the crust and sprinkle the coarse sugar on top.
Bake the tart for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
Allow the tart to cool for 10 minutes before slicing and serving. Enjoy this delightful summer treat warm or at room temperature.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 22.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
