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SideChef
Recipes
American
Rustic Thyme-Infused Peach Tart

12 INGREDIENTS • 12 STEPS • 1HR 50MINS

Rustic Thyme-Infused Peach Tart

Recipe
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.
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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_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

1HR 50MINS

Total Time

$3.04

Cost Per Serving

Ingredients

Servings
6
us / metric
Single Crust Pastry
All-Purpose Flour
1 1/4 cups
All-Purpose Flour
Kosher Salt
1/4 tsp
Kosher Salt
Vegetable Shortening
1/3 cup
Vegetable Shortening
Water
2 Tbsp
Water
Rustic Thyme-Infused Peach Tart
Yellow Peach
3 cups
Yellow Peaches, sliced
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 6 servings
Granulated Sugar
4 Tbsp
Granulated Sugar
plus additional for sprinkling
Unbleached All-Purpose Flour
1 1/3 Tbsp
Unbleached All Purpose Flour
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Fresh Thyme
1 tsp
Chopped Fresh Thyme
Sliced Almonds
1 Tbsp
Sliced Almonds
Milk
to taste
Milk
for brushing on pastry

Nutrition Per Serving

VIEW ALL
Calories
291
Fat
12.4 g
Protein
4.2 g
Carbs
41.6 g
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Rustic Thyme-Infused Peach Tart
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Cooking Instructions

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step 1
In a mixing bowl, stir together All-Purpose Flour (1 1/4 cups) and Kosher Salt (1/4 tsp). Using a pastry blender, cut in the Vegetable Shortening (1/3 cup) until you create pea-sized pieces.
step 1 In a mixing bowl, stir together All-Purpose Flour (1 1/4 cups) and Kosher Salt (1/4 tsp). Using a pastry blender, cut in the Vegetable Shortening (1/3 cup) until you create pea-sized pieces.
step 2
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.
step 2 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.
step 3
Repeat moistening dough, using Water (1 Tbsp) at a time, until all of the dough is moistened. Form the dough into a ball.
step 3 Repeat moistening dough, using Water (1 Tbsp) at a time, until all of the dough is moistened. Form the dough into a ball.
step 4
Preheat oven to 375 degrees F (190 degrees C).
step 5
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 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 6
For the filling, add the Yellow Peaches (3 cups) and juice from Lemon (1) to a large bowl. Toss until coated.
step 6 For the filling, add the Yellow Peaches (3 cups) and juice from Lemon (1) to a large bowl. Toss until coated.
step 7
Mix the Granulated Sugar (4 Tbsp), Unbleached All Purpose Flour (1 1/3 Tbsp), and Ground Nutmeg (1/4 tsp) in a small bowl.
step 7 Mix the Granulated Sugar (4 Tbsp), Unbleached All Purpose Flour (1 1/3 Tbsp), and Ground Nutmeg (1/4 tsp) in a small bowl.
step 8
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.
step 8 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.
step 9
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 9 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 10
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.
step 10 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.
step 11
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.
step 11 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.
step 12
Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!
step 12 Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!

Tags

American
Comfort Food
Shellfish-Free
Dessert
Fall
Vegetarian
Winter
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