Rustic Peach Tart

Rustic Peach Tart

Recipe Rating: 3.5935
Serves 6
This tasty dessert suits ripe summer fruits perfectly. Try apricots instead of peaches when they're in season. To complete this dessert, simply add a scoop of ice cream or a drizzle of cream to soak up the syrupy fruit juices.
  • Tart
  • 1/2 cup all-purpose flour, plus more for rolling out the pastry
  • 1/2 cup whole wheat pastry flour
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 1/2 pound peaches (about 4 or 5 peaches)
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1/4 cup sliced almonds, toasted
  • Glaze
  • 1 tablespoon unsalted butter
  • 1 tablespoon apricot preserves
  • 1 tablespoon sugar
For the tart, whisk together all-purpose flour, whole wheat pastry flour and salt in a medium mixing bowl. Gently incorporate butter with your hands or a pastry blender, leaving some pea-sized pieces. Drizzle 1/3 cup ice cold water over top of flour-butter mixture, a tablespoon at a time, and work until dough comes together in a ball. Press dough into a disk and refrigerate for 15 minutes.

Meanwhile, to peel the peaches, bring a pot of water to a boil. Add peaches and cook for 10 to 30 seconds, depending on the fruit's ripeness (riper peaches will need less time to cook). Transfer peaches to a bowl of cold water to stop the cooking. Peel the peaches--the skins should slip right off. Halve them and remove the pits. Slice peaches thinly and toss them with sugar and lemon juice.

Preheat the oven to 425°F. Roll out dough on a lightly floured surface into a circular shape about 1/8-inch thick. Gently transfer dough to a baking sheet by folding it into quarters or rolling around the rolling pin. Unfold dough and sprinkle almonds over it, leaving a 2-inch border around the edges. Pile peaches on top of almonds, then fold edges of dough up over fruit.

To make the glaze, heat butter and apricot preserves in a small saucepan until just melted, stirring to combine. Brush dough with mixture and drizzle remaining over the fruit. Sprinkle pastry and fruit with sugar. Bake for 15 minutes. Reduce heat to 350°F and bake 20 to 25 minutes longer, until dough is golden brown and fruit juices are bubbling. Allow to cool 10 minutes before serving.
Nutritional Info: 
Per Serving: 280 calories (140 from fat), 16g total fat, 9g saturated fat, 35mg cholesterol, 100mg sodium, 32g carbohydrates, (4 g dietary fiber, 13g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.