You’re A Tart. Make A Tart. Peach Tart.

 Peaches in bowl IMG_3833

Peaches in bowl IMG_3833

(from Disa Fink in Denmark)

I have written about this tart crust before but every time I need it I have to search wildly on Batch-33. It seems to be hidden in a section on Satsuma plums. This is really probably the best tart dough ever in the whole world (thank you Disa) and in summer when there is so much delicious stone fruit around and berries abound, I generally keep a crust or two frozen for last minute pie rustique! Tomorrow night Nick Barlow is coming for dinner and I’ll throw one together for him for sure!

I’m hoping that by using the word “Tart” three times in the title of this posting that it will pop up quickly when I search for ‘tart crust’. Let’s hope. Down with frustration!

Peach Tarts

Makes 4 crusts and freezes well Pre-heat oven to 400 degrees.

Ingredients:

500 grams of flour (about 4 cups)

125 grams powdered sugar (about 1 ½ cups)

325 grams of butter or vegetable margarine (just shy of 1 ½ cups)

125 grams ground almonds (this is optional and the unpeeled variety is just fine – about 1 ½ cups)

a pinch of salt

a tsp of vanilla or “a little ground vanilla” or vanilla sugar

2 eggs beaten

Directions:

Mix the dry ingredients in a bowl with your hands (or a fork if you must). Cut the butter/margarine into little bits and rub it all together until the mixture is like coarse cornmeal with pea-sized lumps of butter/margarine.

Beat the eggs with the vanilla and stir into the dough with a fork and then crumble together lightly with fingers until the dough sticks together.

Divide into 4-pieces, flatten into round discs so it’s easy to make tarts. Place on parchment and then wrap and freeze until you want to make a tart.

Roll out the crust on a piece of parchment to a 16” circle (or a little smaller). Slice the Peaches into ¼” slices (half-moon shapes) throw in a few berries like blueberries, raspberries, or blackberries, or all of those, or just use berries or just peaches or plums or whatever you have around, and throw in a little sugar (about ¼ cup) or not. Throw in a little flour (about ¼ cup) or not.

If you added sugar and/or flour stir it all together.

Plop the fruit into the center of the rolled out crust and then fold the edge of the crust over the fruit. Place the tart, on the parchment, on a foil-lined baking sheet with sides (the fruit might be super juicy and if it is, it will run all over the place).

 Uncooked tart

Uncooked tart

Bake at 375 to 400 degrees for 20 minutes or until the crust is a pretty brown. Serve warm or room temperature. You can use any fruit for this tart. Super versatile.

 cooked tart berries

cooked tart berries

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