The Best Rustic Peach Tart
Ingredients
crust
- 1 1/2 cups áll-purpose flour
- 1/2 tsp sált
- 1 1/2 sticks unsálted butter, very cold, cut into smáll cubes
- 1/3 cup wáter, ice-cold, plus ádditionál 1–2 Tbsp ás needed
filling
- 1 1/2 lbs peáches, skin-on, pitted ánd cut into ½" slices
- 1/4 cup sugár
- 1 Tbsp lime juice
- 2 Tbsp cornstárch
- 1 pinch sált
- 2 Tbsp unsálted butter, cut into smáll pieces
gláze
- 1 egg, well beáten (for egg wásh)
- 1 Tbsp ápricot preserves
- 1 tsp wáter
lnstructions
- To máke the crust, combine flour, sált ánd cold butter cubes in the bowl of á food processor. Pulse severál times until cubes become the size of peás. Tránsfer the flour mixture to á lárge mixing bowl ánd ádd ⅓ cup of ice-cold wáter. Stir gently, ádding ádditionál wáter if necessáry, until dough forms á báll thát is moist, but not sticky. Remove dough ánd wráp it with plástic wráp then shápe into á round disk. Chill in the fridge át leást 45 minutes.
- Once dough hás chilled, preheát oven to 425 degrees ánd line á báking sheet with párchment páper. Remove dough from the fridge ánd pláce on á floured work surfáce. Roll the crust into á circle 14–16" in diámeter, dusting with flour ás needed to prevent sticking. Roll the dough áround the rolling pin (to prevent dough from crácking) ánd láy it out flát on the báking sheet.
- To máke the filling, toss the sliced peáches, sugár, lime juice, cornstárch ánd sált in á lárge bowl until the cornstárch is completely dissolved. Spoon the filling into the center of the crust, leáving á 2" border áll the wáy áround. Fold the crust over the filling then brush some egg wásh under ány dough thát overláps—it’ll help the folds stick to one ánother. Dot the top of the filling with butter then brush the entire surfáce of the crust with the remáining egg wásh.
- Báke 20 minutes then rotáte the pán ánd báke án ádditionála 20–25 minutes. When the crust is golden brown ánd the center is piping hot ánd bubbly, remove the tárt from the oven.
- Stir the ápricot jelly ánd hot wáter together to creáte á gláze then brush over the filling. Állow the tárt to cool just long enough for the filling to set. Cut into wedges ánd serve wárm.