Rustic Peach Tarts
Rustic Peach Tarts served with a dollop of cream or ice cream. Recipe makes two pies.
Servings Prep Time
10-12Servings 60Minutes
Cook Time
20-25Minutes
Servings Prep Time
10-12Servings 60Minutes
Cook Time
20-25Minutes
Ingredients
Standard Pie Crusts (recipe for 2 crusts)
Rustic Peach Tart
Instructions
Standard Pie Crusts for 2 pies
  1. In a stand mixer add flour, salt and combine. Then slowly add in small amounts of shortening and mix on medium speed. In mixer, add in a tablespoon of water at a time and allow dough to combine well. Once combined well, with your hands divide into two equal parts. Shape each part into a ball of dough and wrap in plastic. Cool for 30 minutes in refrigerator.
  2. Work with each ball of dough one at a time. Sprinkle flour on counter and roll out with rolling pin. Roll back and forth to evenly distribute dough as needed working around the pie circle. Dough needs to be flattened as thin as possible to about a 12″ circle. With a rustic tart, the size is not as critical as with a pie.
  3. With your fingertips, roll one edge of crust over slowly.
  4. Continue gently rolling over until crust is rolled into a single tube. Set crust aside and roll out other ball of dough.
Rustic Peach Tart
  1. Preheat oven to 325 degrees.
  2. In your favorite mixing bowl, peel peaches. When peeling start at the base of peach and use a paring knife to work around peach. Slice peaches into a thin layer and set aside.
  3. On a cutting board, chop almonds very fine. In a small bowl combine almonds with sugar. Stir well. Divide this mixture into two equal amounts. Set aside.
  4. On two baking pans, place each crust on a pan. Set crust on edge and unroll. Leaving 1/4″ space near edge, sprinkle sugar and almond mixture evenly onto crust. With fingertips, press sugar and almonds down into crust except 1/4″ space near edge.
  5. Measure two cups of peaches for each crust. Starting in the center, start placing peaches. Work out from center in a circular motion and divide equally over the crust except leave 1/2″ of crust empty. Fold crust over edge of peaches all around the tart and pinch as needed. Adjust dough as needed to cover flaws.
  6. In a small bowl, whisk egg white and brush on crust. Place baking trays in oven. Bake for 20-25 minutes or until crust is golden brown.

Share this: