Peach Tart
Tart Shell ~
1 ¼ cup flour
¾ cup powdered
sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small
pieces
1 large egg
1 tbsp milk
½ tsp vanilla
Put all the dry ingredients in your
food processor with the blade and pulse until combined. Add in butter slices.
Pulse again until just combined so the butter doesn’t get too warm. In a small
dish, combine the milk, egg and vanilla. Pour into the flour mixture and pulse
until a dough forms. Remove the dough from the processor and wrap in plastic
wrap. Refrigerate for a half hour. Remove from the refrigerator and let sit
for 10 minutes. Roll out until the dough is ¼” thick. Butter the bottom only
of your tart pan. Place dough in pan. Only lightly pressing down and on the
sides. Trim off any extra. Return to refrigerator while your oven heats up to
350°. Cover the bottom of the dough with
aluminum foil and add pie weights. When the oven is heated, bake for 30
minutes.
Let the tart cool for 15 minutes. While that is
going on, melt 1/2 cup butter and allow to cool slightly.
When
cool, stir in ~
1/2
cup sugar
1/4
cup flour
2
large eggs
1/2
tsp cinnamon
Skin
and slice the peaches and lay in a circular pattern on your tart crust. Pour
butter mixture evenly over the top. Return to the oven and bake for an
additional 50 minutes.
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