Peach Tart Recipe

August is Peach Month….. and what a wonderful summer fruit! Packed full of juicy sweetness, a large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.

I love apples, fresh, baked, sauced—whatever! This easy peach tart recipe is so delicious, you might want to make more than one!

Makes 4-6 servings (depending on how big a slice you want!)

Pastry:

12 oz unbleached all purpose flour

6 oz sweet butter (room temperature) cut into 1/2″ pieces

Mix the butter into the flour with your fingertips until it resembles fine breadcrumbs. (You can use a food processor if you like). Add ice cold water to bind into a ball (be careful not to add too much, you don’t want a “wet” ball). Lightly flour a surface and roll out the pastry so it’s the size of a 12” dinner plate. Put the dinner plate on top of the pastry and cut around it. Slide the pastry onto a large greased baking sheet.

Heat the oven to 425.

Filling:

2 tbsp apricot jam

2 large ripe peaches, peeled and cut into slices

1 tbsp granulated sugar (optional)

confectioners sugar for dusting

Egg wash:

1 medium egg yolk

3  tbsp milk

Spread the apricot jam over the pastry, leaving a 2” border. Arrange the peach slices in two circular rounds, making sure to cover the pasty base. Fold in the edges to make a rim, just covering the edges of the first round of peaches. Sprinkle the peaches with granulated sugar (I think the peaches are sweet enough, but if you have a sweet tooth you may need a little sugar).

Lightly beat together the egg yolk and milk and brush over the pastry rim.

Bake for 25-30 minutes until the pastry is a lovely golden brown and the peach juices are bubbling.

Set aside and allow to cool. Dust the pastry rim with confectioners sugar.

Serve with vanilla ice cream, or whipped cream.

Enjoy!