Peaches have arrived in
farmers markets, and I've found a lovely way to enjoy them…other than the
obvious one of consuming the luscious, sweet fruit while the juice runs through
This rustic peach tart recipe is from Home Made Summer by Yvette Van Boven. If you haven’t seen this cookbook yet, run out and grab a copy before summer’s bounty passes by. The book is full of wonderful recipes that celebrate the simple deliciousness of the fruits and vegetables available this time of year.
The best part of this recipe is the ease of preparation. There’s no peeling the peaches, and the crust comes together in minutes thanks to the food processor (and is one of the best crusts I've ever eaten.)
I also like the simplicity of the filling, which is just peaches, sugar, and salt. That’s it. The peaches are allowed to shine without any extra enhancements. Plus, depending on the sweetness of the fruit, not a lot of sugar is necessary.
Don’t have peaches? Any summer fruit will do in this tart recipe.
A simple, flavorful summer dessert. Perfect!
Rustic Peach Tart
Adapted from Home Made Summer by Yvette Van Boven (Stewart, Tabori and Chang, 2013)
For the crust:
1 1/2 cups all-purpose flour
Pinch of salt
1 tablespoon sugar
2 to 3 tablespoons ice water
For the filling:
3 or 4 ripe peaches
Pinch of salt
3 to 4 tablespoons sugar, to taste
To make the crust: In the bowl of a food processor, add all of the ingredients except the water. Pulse a few times to cut the butter into the flour until it reaches a sandy texture. Add the water, one tablespoon at a time while pulsing the food processor, until the mixture starts to stick together. Turn the mixture out onto a piece of plastic wrap. Form into a flat disk, wrap, and refrigerate for 30 minutes.
For the filling, cut the peaches into halves and remove the pit. (A spoon is helpful for getting out a stubborn pit.) Slice the peaches into a large bowl. Squirt with the juice of half a lemon. (The lemon juice keeps the peaches from browning.) Add the salt and sugar, and toss with a spoon to combine. Let the peaches sit until ready to use.
To assemble the tart: Preheat the oven to 400 degrees F. Remove the crust from the refrigerator, unwrap, and place on top of a piece of parchment paper. Roll the dough into a 10- to 12-inch circle.
Move the crust and parchment paper onto a baking sheet. Spoon the peaches into a pile in the middle of the crust, leaving at least a 1 1/2-inch border around the crust. (My border was bigger, plus I didn't include all of the juice that came from the peaches.) Fold the edges over the top of the filling.
Bake for 35 minutes until the crust is nicely browned and the fruit is bubbly. The tart tastes best when served warm.