This Rustic Peach Tart is my kind of dessert – dough with some sweet fruit. Simple, not too sweet and delicious.
I had tons of peaches in my refrigerator and needed to find something to make. I found this recipe from Melissa Harfield and knew this was my kind of recipe. It is very easy and it tastes awesome. My peaches were very ripe and sweet so I removed most of the sugar from the original recipe and it was still very sweet enough. I would not add any more sugar. For sweet fruit, if you are using tart fruit then more sugar would be good.
This was a perfect dessert for the end of the summer, Seattle had 90F this weekend with clear blue skies – I am sure it was the last until next year.
Rustic Peach Tart
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
1 tbsp all purpose flour, plus more for dusting
1 package of puff pastry thawed
2 tbsp sugar
2 tbsp cream cheese, the spreadable kind. Stir it up well so it’s very easy to spread
4 large peaches, pitted and sliced thinly
2 tbsp of orange marmalade, warmed and liquified
½ tsp salt
Directions:
Preheat oven to 425F
Roll the pastry out on a lightly floured work surface to a 12 x 14 inch rectangle. Trim the edges to make them even if you want or leave as is.
Place the pastry on a parchment lined baking sheet. Use a sharp paring knife to score the dough to form a 1 inch border. Use a fork to prick the dough inside the border every 1/2 inch.
Sprinkle the border with 1 tbsp of sugar. Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap)
Bake chilled dough until puffed and golden brown, 10 – 15 minutes.
Meanwhile, in a large bowl, gently toss peach slices with 1 tbsp of flour and the remaining 1 tbsp of sugar and salt.
Remove baked pastry from oven when it’s puffed and golden brown and, with a fork, press dough inside border to make it level. Spread, very carefully, the cream cheese in a thin layer inside the border.
Arrange the fruit and its mixture either in rows on top of the pastry or, for a more haphazard look, pile it on top and then spread it out with your hands until even.
Bake, loosely tented with foil, until fruit has softened. This takes about 20 minutes depending on your oven so check it regularly from 10 minutes on. Remove from oven.
Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute – just long enough to get a nice caramelized glaze but not long enough to burn.
Let cool to room temperature, about 20 minutes. Cut into pieces and serve.
Adapted from: Melissa Harfield
A Year Ago: Peach Shortbread
Melissa@EyesBigger says
September 11, 2011 at 11:26 pmHey it looks like it turned out great! The sugar is always the trickiest part – I usually sample the fruit raw before I add the sugar to decide how much I need.
Katherine Martinelli says
September 12, 2011 at 3:34 amThis is definitely my kind of dessert too! I love the gazillion amazing uses for frozen puff pastry, it’s totally my savior! Beautiful dessert.
Heather (Heather's Dish) says
September 12, 2011 at 3:59 ami love how simple this is…puff pastry is a God-send!
Chris says
September 12, 2011 at 4:14 amWow, am I glad someone mentioned this blog. I’ll be adding you to my blog list. Don’t want to miss a thing.
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Splendid Willow says
September 12, 2011 at 5:55 amGood morning,
Oh my!!!! Any leftovers? I can be there in 30 minutes! Looks absolutely heavenly!
We are heading to the beach today – Ville and I – wearing a lot of sunscreen!
Warm hugs, Mon
Paula says
September 12, 2011 at 6:17 amYummy, this looks delicious. I’ll have to try this very soon.
Faith says
September 12, 2011 at 7:32 amYummy, peach tart is one of my all time favorite. Looks really delicious.
Tina@flourtrader says
September 12, 2011 at 11:01 amSometimes it is just a few simple ingredients that can turn out to be really winning desserts and this one is no exception. Your picture is very tempting-I would love to have a piece right now. Thanks for sharing.
Heather Davis says
September 13, 2011 at 6:50 amThis looks divine! My perfect dessert. You are so lucky to have 90 degree weather. Although I’ve been watching the US version of The Killing which takes place in Seattle. It seems to be permanently raining! Glad you do get some sunshine.
Mari @ Mari's Cakes says
September 13, 2011 at 9:06 amI absolutely love it!! It looks scrumptious and I can see my self baking it very soon!
Melissa says
September 13, 2011 at 9:48 amThanks for sharing the recipe. Wanna try this to please my cousins the next they will visit.
Carolinaheartstrings says
September 13, 2011 at 4:09 pmWhat a beautiful looking dessert. Your pictures are fantastic. Come over and visit. We have a wonderful apple chutney.
Megan's Cookin' says
September 14, 2011 at 5:02 amSuch a simple yet delicious recipe, just my kind!. That last picture has me drooling.
Carroll says
September 14, 2011 at 4:32 pmI have to get to this before the peaches leave the market!
Georgia Pellegrini says
September 15, 2011 at 3:07 pmLove the beauty and the rustic look!
kellypea says
September 17, 2011 at 9:11 amAbsolutely gorgeous tart! We’re still getting peaches, so I know we’d love this before it’s too late.
Cookin' Canuck says
September 17, 2011 at 12:31 pmThis kind of tart is wonderful. First, it doesn’t require for me to make pastry (yay!) and, second, it highlights the season’s sweetest fruit. Lovely, Ewa!
leslie says
September 18, 2011 at 7:48 amOhhhhh..my. This looks amazing AND easy! I adore peaches
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September 18, 2011 at 6:34 pmWant. Peach. Tart. Now.
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Alison @ Ingredients, Inc. says
September 19, 2011 at 12:35 pmlove this! Bookmarked
Soma says
September 22, 2011 at 3:09 pmLoving the peaches and the orange marmalade here. I have to try to do this .. texas is hot and we are still seeing plenty of peaches.
Kristl Story says
September 22, 2011 at 4:37 pmI could eat this right off my computer screen! Yummy!
stumbled & pinned!
Husmorsan Anette says
September 27, 2011 at 11:26 pmGrate a little white chocolate over that pie and you’re in heaven!
Curt says
October 7, 2011 at 8:18 amThat crust looks so nice and flaky. Plus I love peaches!
Susanne Crosby says
December 11, 2011 at 4:26 amHi! We’re still getting peaches, so I know we’d love this before it’s too late. Wish we had these cookies for breakfast this morning & what a great… Notify me of new posts by email.
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