Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
In a mixing bowl, stir together the
Unbleached All Purpose Flour (155 g)
and
Kosher Salt (2 g)
. Using a pastry blender, cut in the
Vegetable Shortening (70 g)
until you create pea-sized pieces.
Step 3
Moisten a little bit at a time by sprinkling a section with 1 Tbsp of
Water (as needed)
gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of water at a time, until all of the dough is moistened. Form the dough into a ball.
Step 4
On a large piece of lightly floured parchment paper, roll pastry into a 13-inch circle. Slide the paper with the pastry onto a baking sheet. Set aside.
Step 5
For the filling, add the
Peaches (450 g)
and 1 Tbsp of
Lemon Juice (1/2)
to a large bowl. Toss until coated.
Step 6
Mix the
Granulated Sugar (50 g)
,
Unbleached All Purpose Flour (30 g)
, and
Ground Nutmeg (as needed)
in a small bowl. Sprinkle the sugar mixture, along with the
Fresh Thyme (as needed)
on top of the peaches. Toss again until all of the peaches are coated.
Step 7
Mound the fruit filling in the center of the prepared pastry, leaving the outer 2-inches uncovered. Fold the uncovered pastry up over the filling, pleating the dough as necessary. Use the paper to lift the dough, if need be.
Step 8
Sprinkle the filling with the
Almonds (9 g)
. Lightly brush the pastry top and sides with
Milk (to taste)
and sprinkle with additional sugar.
Step 9
Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, cover the edge of the tart with foil for the last 5 to 10 minutes of baking to prevent over-browning.
Step 10
Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!
