Peach Tart

Emeline Haÿs
25 juin 2018
2 min de lecture

Warm days are here and with them amazing seasonal fruits and vegetables. At the farmer market, I couldn't choose between all the fruits they had, I went for some gorgeous yellow peaches with the idea that I would make a lime zest and peach salad. Unfortunately, the peaches ripened very fast. Hence instead of making a salad I baked this superb peach tart!

The peaches had an amazing sugarish taste which heavenly paired with cinnamon. After baking the peaches had a nice mushy texture which matched perfectly the flaky dough. Using a bit too ripe peaches was a win-win situation both for the taste and the texture!

Ingredients for the filling

6 peachs

1/4 cup coconut sugar

1 tablespoon corn starch

1/2 teaspoon cinnamon

1 teaspoon lemon juice

1 teaspoon vanilla extract

Ingredients for the egg wash

1 egg

1 tablespoon milk ( dairy or non-dairy, I used almond milk)

Ingredients for the pastry

1/3 cup butter

1&1/3 cup flour

1 tablespoon coconut sugar

1 pinch of salt

water

In a large bowl mix together flour, salt and coconut sugar.

Add the butter cut into small cubes.

Use your hand to crumble the butter in the flour. Do it until you have a sandy like texture.

Add a little bit of water while mixing with your hands. Add more water and repeat until you get a firm, non-sticky dough. If it’s too sticky add flour.

Wrap it with a plastic wrap and allow it to sit for at least one hour in your fridge.

Preheat the oven at 200°C or 390F.

Slice peahes and place in a bowl.

Add sugar, cornastrach, cinnamon, lemon juice and vanilla.

Stir carefully in order not to get too mushy peach.

Roll out your dough.

Transfer the dought onto a baking sheet.

Scoop peach mixture on the center of the crust leaving a 2 inch border.

Fold the extra pastry border over the peach mixture

Wisk egg and milk.

Brush the crust of your pie with the egg wash.

Spirkle a little sugar on the crust.