If you’re looking for an easy, elegant late-summer dessert, you’ve come to the right corner of the internet. This Peach Tart, y’all. I can’t get enough.
It’s as beautiful as it is delicious, and much easier than pie, whether you make your own pastry or use the frozen stuff.
Where most peach desserts are flavored with cinnamon and/or other pie spices, the fruit on this tart is prepared simply.
Fresh peaches are sliced thin and tossed with lemon juice before being arranged over pastry, then sprinkled with a tiny amount of sugar and dotted with butter before baking.
The result is this golden and gorgeous fruit-forward Peach Tart. There’s nothing to mask the flavor of the peaches because this time of year, when they’re at their peak, there’s no need.
Peach Tart
makes one tart, about 8-10 servings
Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold
For the tart:
3-4 medium peaches, sliced very thinly
juice of 1/2 a lemon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
For garnish:
sifted confectioner’s sugar
Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.
Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.
Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.
Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the peaches.
Using a large sharp chef’s knife, slice peaches as thinly as possible, about 1/8-1/16 of an inch. Place slices in a bowl and toss with lemon juice.
Arrange slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.
Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Sift confectioners sugar over the top. Slice into pieces. Serve immediately.
Tart is best eaten the day it’s made. Slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.
Note:
You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”
e2 bakes brooklyn 