Peach tart

Name: Peach tart
Ingredients: 175 g flour; 100 g cold butter; 1/4 teaspoon salt; 1 tablespoon sugar; 45 ml water; 600 g peaches; 2 tablespoons sugar; 1 vanilla pod; 2 tablespoons flour; 1 tablespoon powdered sugar

Dessert - Peach tart by Alida K. - Recipia

This peach tart bakes the fruit in a tender crust, pressed straight into the pan with your fingers. In this summer tart, the peaches soften in the oven and the vanilla goes into the filling; the base stays tender and rustic, especially when it cools before slicing. I choose firm peaches so the quarters hold their shape in the tart. Preparation: 25 minutes. Cooking: 40 minutes. Resting: 20 minutes. Total time: 85 minutes. Serves: 8. About 230 kcal and 3 g of protein per serving.

Ingredients

175 g flour
100 g cold butter
1/4 teaspoon salt
1 tablespoon sugar
45 ml water
600 g peaches
2 tablespoons sugar
1 vanilla pod
2 tablespoons flour
1 tablespoon powdered sugar

Preparation

1. Preheat the oven to 180°C. In a bowl, mix 175 g of flour with the cold butter cut into cubes, the salt and 1 tablespoon of sugar. Rub the mixture between your fingers, then gradually add 45 ml of water and knead until the dough becomes elastic and no longer sticks to your fingers. 2. Cover the dough and let it rest for 10 minutes. 3. Peel the peaches and cut them into quarters. Scrape the seeds from the vanilla pod and mix them with the fruit, 2 tablespoons of sugar and 2 tablespoons of flour. 4. Put the dough in a 24 cm tart pan and press it with your fingers over the base and sides. Arrange the peaches on top. 5. Bake the tart at 180°C for 35-40 minutes, until the edges of the crust are golden and the fruit juices are gently bubbling. 6. Remove the pan from the oven and let the tart cool for 10 minutes. Dust with powdered sugar.

Notes

A slice goes well with a cup of black tea. Covered, it keeps in the fridge for up to 3 days; take it out of the fridge before serving so the butter in the crust can soften. Choose ripe but still firm peaches: very soft ones release more juice and can make the middle of the tart soggy. If the fruit is large, cut each quarter in half so it sits more evenly in the pan. For another seasonal tart, you can use 600 g of another seasonal fruit, but juicier fruit may need a few extra minutes in the oven. The dough contains gluten, and the butter contains dairy. I was inspired by Joy of Baking.