Freestyle Peach and Apricot Tart

Freestyle Peach and Apricot Tart
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A handsome, rustic dessert that is easier to make than a regular pie or tart, and delicious, too!
Ingredients
  • For Pastry:
  • ½ cup cold unsalted butter
  • 1¼ cups all-purpose flour
  • ½ teaspoon cinnamon
  • 1 beaten egg yolk
  • 2-3 tablespoons ice water
  • For Filling:
  • ¼ cup granulated sugar
  • 4 teaspoons all-purpose flour
  • ¼ teaspoon freshly ground nutmeg
  • 3 cups total sliced, peeled peaches and apricots
  • 1 tablespoon lemon juice
  • 1 beaten egg
  • Powdered sugar
Instructions
  1. For Pastry:
  2. In a mixing bowl cut butter into flour with a pastry blender until pieces are small pea-sized.
  3. Stir together egg yolk and 1 tablespoon of the ice water
  4. Graually fold egg yolk mixture into flour mixture.
  5. Using a fork, gently toss rest of ice water one tablespoon at a time into flour mixture, till all the dough is moistened.
  6. Gently press together dough until you can form a ball.
  7. If necessary, cover dough with plastic wrap and refrigerate for ½ an hour or more until the dough is easy to handle.
  8. Line a baking sheet with aluminum foil and sprinkle it lightly with flour.
  9. Place the dough in the middle and roll to a 13-inch circle; a chilled rolling pin will help with this, or lightly dusting the top of the dough with flour (don't overdo!).
  10. For Filling:
  11. Mix together granulated sugar, flour and nutmeg, then stir in fruit and lemon juice.
  12. Mound fruit mixture in the center of the crust, leaving a 2-inch border.
  13. Fold border up over fruit in an artsy, farmhouse sort of way, leaving the middle exposed.
  14. Combine the egg and 1 tablespoon water and use it to brush onto the top and sides of crust for browning.
  15. Bake in a 375F oven for 40-45 minutes until crust is golden and fruit is bubbling.
  16. To prevent overbrowning, you can cover the edge with foil for the last 10 minutes of baking.
  17. Cool 30 minutes on the baking sheet.
  18. Dust edges with powdered sugar, if desired.
  19. Serve as is, or with vanilla ice cream or whipped cream.

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