Peach Tree Tart of Inner Peace
Capture a moment of tranquility with this delicate and delightful peach tart. A buttery, flaky crust holds sweet, juicy peaches, creating a harmonious blend of textures and flavors. It's a dessert that encourages savoring every bite.
Directions
- 1
In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- 4
Carefully transfer the dough to a parchment-lined baking sheet.
- 5
In a medium bowl, gently toss the sliced peaches with granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- 6
Arrange the peach slices in a single layer over the dough, leaving a 2-inch border around the edges.
- 7
Fold the exposed dough border up and over the outer edge of the peaches, creating a rustic crust. Pinch any folds to secure them.
- 8
Brush the crust with the whisked egg wash and sprinkle generously with turbinado sugar.
- 9
Bake for 45-55 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
- 10
Remove from oven and let cool on the baking sheet for at least 15 minutes before slicing and serving.
- 11
Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- 12
Adjust sugar in the filling based on the sweetness of your peaches; taste a slice before mixing.