So, tonight I had an overwhelming amount of peaches sitting on my counter. What to do what to do. I have been watching a lot of The American Baking Competition, so why not try something new? I did feel pretty inspired. I could make a tart. I’ve never made one of those before. So I did! And it turned out absolutely delightful. It wasn’t nearly as complicated as I thought it would be either! As long as you have a food processor, you’re all set! Here’s the recipe:
Short Crust Pastry
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 14 inch square.To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you slice the peaches.
Wash and rub the peaches to remove any fuzz. Cut the peach following the suture from stem to blossom end and then up the opposite side. Gently twist the two halves of the peach and it should easily separate. Remove the seed and cut into 3/4 – 1 inch slices. You will need about 4 cups of sliced peaches. Place the peach slices in a large bowl and season with a pinch of salt. Then add about 3 to 4 tablespoons of granulated white sugar, or to taste. Arrange peach slices randomly on the pastry, leaving about a two inch wide border. Scrape any remaining sugar from the bowl and sprinkle over the peaches. Gently fold the edges of the pastry up and over the peaches, pleating as necessary. Make sure to seal any cracks in the pastry.
Bake the tart in a preheated 425 degree F oven for about 35 -45 minutes or until the pastry is golden brown. Reduce heat by 25 degrees if the pastry starts to burn. Remove from oven and place on a wire rack to cool. Best served warm, within an hour of baking, with vanilla ice cream.
Recipe Source: Joy of Baking