Monday, August 31, 2015
The fun of preparing a rustic tart is you really can't mess it up! You just pray the crust will hold together! Well, fear not. This is an easy one!
A few years ago I had a class with Susan Hermann Loomis On Rue Tatin in Paris. We have remained friends on FB through the years and recently she posted a video on making the pastry for a tart, similar to what I used. Susan did bake hers in a tart pan and her crust was perfectly executed! She has a great recipe on that video. One thing she mentions several times is how necessary it "is not to handle the dough too much" because you do not want to melt the butter or rather warm it with your hands while kneading the dough. I was so careful in handling the dough. Most likely this was the reason I had such success with this tart. Using the food processor was a lifesaver as well.
CRUST: a very simple butter crust~
1 1/4 cup of flour~a tad more for when rolling it out flat
1 3/4 teaspoons of sugar
1/8 teaspoon of salt
8 tablespoons of butter, cut into very small cubes/pieces. My butter was actually frozen.
4 - 6 tablespoons ice cold water
3 large peaches, peeled and sliced
3 tablespoons sugar
1 teaspoon of butter~you will use this to dot the top when all compiled
1 tablespoon of flour
3/4 teaspoon of vanilla
1 egg beaten, and maybe if you desire, course sugar to sprinkle on top.
Using a food processor, pulse the dry ingredients. Add the chilled butter slowly and pulse. Add the water a few tablespoons at a time, pulse until the dough clumps together. Turn out on hard surface, spread a tad of four down first. Form the dough into a disc shape. Do not over- knead the dough. Sprinkle the dough with a little more flour on both sides and wrap in plastic then chill for about one hour.
Place the flour and sugar on the sliced peaches and gently toss to coat. Add the vanilla gently over the peaches and toss again. Mix the egg and have it ready to apply on the crust as a final touch.
After the dough has chilled, roll it out into a 12 inch circle. Carefully remove and place it on a rimmed baking sheet. Arrange your peach slices however you like in the center of the dough, using about a 6-7 inch circle area to arrange the peach mixture. Dot the top with the teaspoon of butter.
Fold the outer edges of the dough over the filling all the way around. Use pastry brush to apply the egg wash and now add the course sugar, if desired.
Cook in oven at 425 degrees, 15-25 minutes or until browned. Let cool before cutting.