Tarts are the perfect way to an easy summer treat. Bring it to the upcoming picnic or the fourth of July party you’re having tonight. It may not be red, white and blue, but it sure will impress those friends and families.
Nothing is better than something homemade. The crust of the tart is completely homemade, using hand and not a food processor. As you all probably already know, this girl likes to play with her food. So what’s a better excuse than to make your own pastry dough. This dough puffs up beautifully and and extra egg wash on top gives it an amazing golden brown crust. Many people may see excitement in the filling of pies and tarts. However, my family seems to look forward to the quality of the crust. Folding in the crust like so and overlapping areas creates a thicker crust for all those crust lovers. The best part about it, it doesn’t have to be neat. Randomly fold the outside in and it looks stunning no matter what; it doesn’t take an artist to do it.
This recipe is wonderful for those of all levels of baking. Without the need of a pan it makes it so much more convenient and simple. It’s a great recipe to do with children as well. Let them get their hands a littler dirty and get the feel of what it’s like to be a mini chef!
Though of course you still have to make it look a little bit pretty with some effort. Fanning out the peaches it a simple way to make a simple dish all the more elegant. When you cut it, you can see the individual slices. It tastes just as good as it looks.
I added a few shaving of almonds to give it some extra texture and crunch. Not only does it give it a little pop in its appearance but the flavor of almonds goes so well with peaches. Adding them into the oven lightly toasts them. Its the cherry on top of a sundae.
- 125 grams All-Purpose Flour
- Pinch of Salt
- 55 grams cold Butter, cubed
- 2 – 3 tablespoons Cold Water
- 2 large Peaches
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Almond Extract
- 1 tablespoon All-Purpose Flour
- 1 tablespoon Lemon Juice
- Almond Flakes
- 1 Egg (for egg wash)
Preheat the oven to 218 degrees Celsius.
Sieve the flour and salt into a large bowl and add the cubes of butter.
Use your fingers to rub in the butter into the flour until the mixture obtains the consistency of breadcrumbs. A tip is to work quickly so the butter doesn’t go soft and the mixture does not go greasy.
Stir in enough cold water for the dough to bind together. If you find that you have added to much water, add a little bit more flour to the dough.
Wrap the dough in cling wrap and chill it in the fridge for 10-15 minutes before using.
Wash and peel the peaches. Then cut them into slices.
In a mixing bowl combine the peaches, flour, cinnamon, lemon juice, sugar and almond extract. Set aside.
Take the pastry and roll it out in a form of a circle.
Arrange the peaches onto the pastry leaving a 2 inch border. Then sprinkle the amount of almond flakes on top to your liking. Bring in the edges towards the center, overlapping areas if needed. Do this on top of aluminium foil making it easier to transfer to the baking pan.
Beat one egg and add the egg wash to the edges of the tart.
Bake the tart in the preheated oven for about 25 – 30 minutes or until the edges have gone golden brown.