Strawberry Peach Tart
We are nearing the end of summer, and what better way to celebrate then baking a fresh tart made with late summer’s greatest fruits. This tart is perfectly August with it’s bright orange and red colors, and made with strawberries & peaches from the local farmer’s market, it’s a real treat. We found this lovely recipe through Pinterest, and want to share with you.
2 ripe peaches, peeled, pitted and sliced
2 cups sliced fresh strawberries
2 tbsp sugar
1 tsp vanilla extract
1 ½ cups flour
3 tbsp sugar
¼ tsp salt
½ cup (1 stick) cold unsalted butter
¼ cup cold water + more as needed
1 egg, beaten for egg wash
additional sugar for sprinkling
1) Make the filling:
Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you make the crust.
2) Make the crust:
In a medium bowl, whisk the flour, sugar, and salt together. Use a pastry cutter (or your hands, which I used) to cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of the cold water, stirring with a fork until the flour is moistened. Add up to 2 more tbsp of cold water if the dough seems dry. Knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, (as pictured) Wrap it in plastic wrap and refrigerate it for 1 hour.
3) Preheat oven to 425°F
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 tbsp behind. (Too much juice and the dough will become soggy.)
Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes, or until the crust is golden brown. Remove from the oven and allow to slightly cool before serving.
Tips: the tart tastes best on the same day it is baked. Cover it with aluminum foil or plastic wrap, and store in the refrigerator for up to 3 days.
Also, try with ice cream for a richer indulgence.
The products pictured: