This delicious seasonal dessert looks as impressive as it is delicious. Make your own pastry crust or use the refrigerated prepared type. Enjoy a slice of this goodness while it is still warm. So good. Even better, try it with some whipped cream or a scoop of vanilla ice cream.
Author: A Hint of Rosemary
Single Crust Pastry
Rustic Thyme-Infused Peach Tart
Unbleached All Purpose Flour
In a mixing bowl, stir together
All-Purpose Flour (1 1/4 cups)
Kosher Salt (1/4 tsp)
. Using a pastry blender, cut in the
Vegetable Shortening (1/3 cup)
until you create pea-sized pieces.
Moisten a little bit at a time by sprinkling a section with
Water (1 Tbsp)
; gently toss with a fork. Push the moistened dough to the side of the bowl.
Repeat moistening dough, using
Water (1 Tbsp)
at a time, until all of the dough is moistened. Form the dough into a ball.
Preheat oven to 375 degrees F (190 degrees C).
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.
For the filling, add the
Yellow Peaches (3 cups)
Lemon Juice (1 Tbsp)
to a large bowl. Toss until coated.
Granulated Sugar (1/4 cup)
Unbleached All Purpose Flour (1 Tbsp)
Ground Nutmeg (1/4 tsp)
in a small bowl.
Sprinkle the sugar mixture, along with the
Fresh Thyme (1 tsp)
, on top of the peaches. Toss again until all of the peaches are coated.
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.
Sprinkle the filling with the
Sliced Almonds (1 Tbsp)
. Lightly brush the pastry top and sides with
Milk (to taste)
and sprinkle with additional sugar.
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 overbrowning.
Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!
Nutrition Per Serving
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