This delicious seasonal dessert looks as impressive as it is delicious. Make your own pastry crust or use the refrigerated prepared type.
Total Time
1hr 20min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
6
Ingredients
Single Crust Pastry
•
1 1/4
cups
Unbleached All Purpose Flour
•
1/4
tsp
Kosher Salt
•
1/3
cup
Vegetable Shortening
•
as needed
Water
Rustic Thyme-Infused Peach Tart
•
3
cups
Sliced
Peaches
•
1/2
Lemon
, freshly squeezed
•
4
Tbsp
Granulated Sugar
•
4
Tbsp
Unbleached All Purpose Flour
•
1/4
tsp
Ground Nutmeg
•
1
tsp
Chopped
Fresh Thyme
•
1
Tbsp
Sliced
Almonds
•
to taste
Milk
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
In a mixing bowl, stir together the Unbleached 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.
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.
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.
5.
For the filling, add the Peaches (3 cups) and 1 Tbsp of Lemon Juice (1/2) to a large bowl. Toss until coated.
6.
Mix the Granulated Sugar (4 Tbsp), Unbleached All Purpose Flour (4 Tbsp), and 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.
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.
8.
Sprinkle the filling with the Almonds (1 Tbsp). Lightly brush the pastry top and sides with Milk (to taste) and sprinkle with additional sugar.
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.
10.
Cool for 30 minutes on the baking sheet on a wire rack. Serve and enjoy!
Nutrition Per Serving
CALORIES
282
FAT
12.4 g
PROTEIN
4.2 g
CARBS
39.5 g
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