Simple Peach Tart
Fresh peaches baked with a simple butter crumble inside a French Tart Shell for a simply delicious finale to any mid-summer moment.
Servings: 1 large tart
Ingredients
- 100 g or 1/2 cup sugar
- 20 g or 2 tablespoons flour
- 5 g or 1 teaspoon salt
- 60 g or4 tablespoons cold , unsalted butter, divided
- 2-3 medium ripe peaches , pitted and thickly sliced (about 1/2-inch wide)
- one disc Pâte Brisée
Instructions
Instructions for Pâte Brisée:
- Follow instructions Pâte Brisée
- Partially blind bake tart shell as illustrated in photo essay, above: 360°F for 18 to 20 minutes
- Cool completely
Instructions for Filling:
- Pre-heat oven to 350°F
- Combine sugar, flour, salt and half the butter (If your peaches are especially juicy, add 1 tablespoon additional flour); pulse in food processor or set turbo for 3 seconds in Thermomix
- Arrange the peaches overlapping in a concentric circle over partially blind baked pastry shell; fill in center decoratively
- Sprinkle sugar butter mixture over all; daub with remaining butter
- Bake for 40 minutes bubbly and fruit emerges through sugary crust; cool on rack
- Serve immediately with homemade or excellent quality vanilla ice cream
Notes
This tart does not keep well; it is best eaten immediately and is an outstanding company dessert
When cold, it is does become runny and soggy
When cold, it is does become runny and soggy