A couple weeks ago I felt the urge to bake again, so I carved out some time, grabbed some beauuutiful peaches and made a rustic peach tart. Peaches are just completely irresistible to me – both in flavor and in photography – so I thought I’d share some photos of their perfection, as well as a rough recipe (since I don’t have it in front of me). Enjoy!
Rustic Peach Tart
Ingredients:
7 or 8 medium peaches, sliced and pitted
Pie dough recipe
Flour
Ground ginger
Ground nutmeg
SugarDirections:
Slice your peaches. In a medium bowl (not including peaches at this point) add enough flour, sugar and spices to coat peaches upon tossing. (Sorry – I’ve got the amounts, but the recipe isn’t in front of me at the moment.) Generally it’s about 2/3 c. flour (I think), about 1 tsp. ginger and 1/2 or 1/4 tsp. nutmeg. You can adjust the amount of sugar depending on how sweet the peaches are.
Add the peaches to the flour mixture and toss to coat.
Place your prepared pie dough (you can use either store bought or homemade – mine was homemade) on a cookie sheet lined with aluminum foil. Put the peaches in the center of the pie dough and fold up the edges around the peaches into a sort of octagonal shape. Pie dough will not cover the top of the peaches. Brush exposed dough with water and sprinkle sugar on the dough.
Place uncooked tart in oven at 350 degrees (I’m guessing here) until tart is lightly browned and bubbly in the center. Remove and cool on a rack. Cut and serve! Delicious, fast and easy!
Yum yum! On the docket – another of my favorite recipes – strawberry rhubarb pie, as well as a beautiful photo session for a couple’s five-year anniversary – photos taken in Wisconsin!
Cheers!
-Kristine
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