Monday, September 28, 2009

Peach Tart


A bit messier than the peach pie and not nearly as elegant - but quicker and, taste-wise, just as good. The recipe is a hybrid from the peach pie in William Sonoma Baking: The Best of Kitchen Library, various techniques from online peach tart recipes, and my favorite frozen organic pie shell.

*Very* Rustic Fresh Peach Tart

Filling:
  • 5 peaches peeled and sliced
  • juice from half a lemon, approx. 2 tbsp
  • 1/3 cup sugar, for a tart tart. Add up to 2/3 cup if you like it sweeter.
  • 1/8 tsp nutmeg
Toss peaches, lemon juice, sugar, and nutmeg. Let sit for 30 minutes (max. 2 hours), then drain saving juices. Boil juices separately until reduced by more than half.


Roll out pastry shell (home dough or frozen pastry shell) to 10"-12" diameter. Place peach mixture in center keeping at least 1-1/2 in of pastry bare around edges. Drizzle fruit with reduced juices. Fold pastry up around edges of fruit.

Brush edges of pastry with milk and sprinkle with sugar. Bake for 40-50 minutes at 400F.

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