Peachy Tart
Indulge in the summery sweetness of this rustic Peachy Tart, a dessert that highlights the natural beauty and flavor of ripe, juicy peaches. Nestled in a buttery, flaky homemade crust, the peaches are enhanced with a touch of brown sugar, cinnamon, and vanilla for a warm, aromatic filling. This freeform tart, also known as a galette, is effortlessly elegant with its golden, pleated edges brushed with egg wash and sprinkled with coarse sugar for a delightful crunch. Simple yet stunning, the Peachy Tart comes together in just over an hour, making it the perfect treat for dinner parties or casual gatherings. Serve it warm or at room temperature with a scoop of vanilla ice cream for a truly irresistible dessert. This recipe is a must-try for fruit tart enthusiasts and peach lovers alike!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 50 grams granulated sugar
- 2 tablespoons cold water
- 4 cups fresh peaches (ripe, peeled, and sliced)
- 50 grams brown sugar
- 1 tablespoon cornstarch
- 0.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 unit egg (beaten for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture becomes crumbly and resembles coarse sand.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat the oven to 375°F (190°C).
In a separate bowl, combine the sliced peaches, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss gently to coat the peaches evenly.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/4 inch thick.
Transfer the rolled-out dough to a parchment-lined baking sheet.
Pile the peach mixture into the center of the dough, leaving about a 2-inch border around the edges.
Gently fold the edges of the dough over the peaches, pleating as needed to create a rustic edge. The center should remain exposed.
Brush the folded edges of the dough with the beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbling.
Allow the tart to cool slightly before serving. Enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 194.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2196 mg | 47% | |
*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.
