Rustic Peach Tart
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