Peach Tart
Easy Peach Tart - the best and easiest tart ever, loaded with peaches. The pie crust is flaky, buttery and delicious. This recipe is so easy and fail-proof for novice baker.
- Prep time
- 45 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all purpose flour
- 1 pinch salt
- 1 1/2 sticks unsalted butter (cold, cut into 1/2-inch (1cm) pieces, plus 2 tablespoons melted butter)
- 1/3 cup ice water
- powdered sugar (optional)
- 1 1/2 lbs. (750g) fresh peaches
- 1/8 teaspoon salt
- 4 tablespoons granulated white sugar
Instructions
- 1
Preheat the oven to 400°F (207°C).
- 2
Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add ice water until the dough forms a ball.
- 3
Transfer the dough to a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Pat the dough into a disk. On the floured surface, roll out the dough into a 16- to 17-inch (40 cm to 43 cm) round, about 1/4 inch (5 mm) thick. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and transfer it onto the prepared baking sheet.
- 4
Peach Filling: Wash the peaches and, if needed, rub them to remove any fuzz. Cut the peaches in half, remove the pits, and slice them into thick 1-inch (2.5 cm) pieces. Place the peach slices in a large bowl and season with salt. Then, add 3 tablespoons of sugar and gently toss to combine.
- 5
Arrange the peach slices on the pastry, placing them as close together as possible without overlapping too much. Leave about a 2-inch wide border around the outside. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Be sure to seal any cracks in the pastry.
- 6
Bake the tart in the center of the oven for 1 hour, or until the peaches are tender and golden and the crust is cooked through. Let the tart cool slightly before serving. Optionally, dust with powdered sugar.