I’m in the Big Apple this week for some fun and shopping, and so, I thought it would be great to share a recipe about……well, peaches, of course. No, really, there’s a reason for this. The New York Times featured an enticing peach tart recipe in its Wednesday foods section, and it would be down-right unhospitable of me not to share it with you. Now, you know I love to actually make these Friday recipes, and I did make a special one for today. However, I forgot to load the photos before leaving home on Monday, and so I have nothing from my Turtle Brownie to share with you. I must add, though, that it was to die for, and for sure, next Friday it will be the featured recipe – with photos.
So, instead please enjoy the peach tart. And just to keep it real, I will make it for Mr. Autumn when I get home. I promise.
EASY SUMMER FRUIT TART
1 hour 30 minutes
1 and 1/2 cups flour, plus more for rolling
1/2 teaspoon salt
4 tablespoons sugar
11 tablespoons cold unsalted butter
1 egg yolk, beaten
2 1/2 to 3 pounds fruit like peaches, nectarines, figs, apricots, plums
6 tablespoons red currant jelly, or other preserves, depending on fruit
1 cup crème fraîche, for serving.
Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.
Take care, and have a great week-end. Jordan and I will be back with lots of ideas, projects, and travels next week.
- Originally published with Simplicity Is the Mother of Confection
- By FLORENCE FABRICANT, August 22, 2012