Peach Tart
Ingredients
The pie crust
-
1½
cups
all purpose flour
-
1
pinch
salt
-
1½
sticks
unsalted butter, cold, cut into ½-inch pieces
-
2
tablespoons
melted butter
-
⅓
cup
ice water
-
to taste
powdered sugar (optional)
The peach filling
-
1½
lbs.
fresh peaches
-
⅛
teaspoon
salt
-
4
tablespoons
granulated white sugar
Instructions
- Preheat the oven to 400°F (207°C).
- Mix the flour, salt, and cold butter in a stand mixer until combined.
- Gradually add ice water until a dough forms, then knead briefly and shape into a disk.
- Roll out the dough into a 16- to 17-inch round and transfer it to a lined baking sheet.
- Wash and slice the peaches, then toss with salt and 3 tablespoons of sugar.
- Arrange the peach slices on the pastry, leaving a border, and fold the edges over the peaches.
- Bake for 1 hour until the peaches are tender and the crust is golden.
- Let cool slightly before serving, optionally dust with powdered sugar.
Nutrition Facts (estimated)
Servings
12 slices
Calories
196
Total fat
12g
Total carbohydrates
21g
Total protein
2g
Sodium
30mg
Cholesterol
30mg
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