Tuesday, May 15, 2012

Rustic Peach Tart


Good evening and come in for a delicious piece of peach tart.  Peach season in South Georgia is my favorite time of the year for peaches are my favorite fruit.  They are so versatile in that you can eat them raw - I don't even peel them sometimes, you can use them in jams, jellies, pies, breads, and tarts just to name a few.  Mama used to make pickled peaches and can many jars. 

We mostly eat them with cereal, in smoothies or peeled and sliced to eat as a dessert with whipped topping or ice cream.  I plan to make a peach pound cake next week and will be sure and share it with you. 

Today I made a Rustic Peach Tart which I will share with you.  I have a recipe for a Rustic Pear Tart at this link so I decided today to try a peach tart.  I enjoy making the rustic tarts for they can look "rustic" and that is OK for sometimes I just can't seem to make a neat pie crust. 

After searching on the 'Net for a recipe for me to adapt to our tastes I found this one http://www.realsimple.com/food-recipes/browse-all-recipes/rustic-peach-tart-10000001213028/index.html which sounded delicious but we don't care for the taste of ginger and I like to use some lemon juice and butter with peaches.  After some changes to this recipe this is my version.
Rustic Peach Tart
Ingredients

  • 1/3 cup all-purpose flour, plus more for the work surface
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg (I use the nutmeg nut and grate generously over the peaches)
  • 3/4 cup plus 2 tablespoons sugar
  • 8 peaches peeled and sliced
  • pinch of salt
  • 1 Tbsp. Fresh lemon juice
  • 1 Tbsp. butter
  • 1 refrigerated pie crust (such as Pillsbury) or homemade
Directions
  1. Heat oven to 425° F. Rinse the peaches and pat dry. peel them. cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, nutmeg, cinnamon, and 3/4 cup of the sugar. Add the peaches and toss.
  2. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Sprinkle the lemon juice over the peaches, and dot with butter. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
  3. Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing
*Source of original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/rustic-peach-tart-10000001213028/index.html




Before Baking


The finished product

I hope you will try it and let me know what you think.  Find a farmer's market close to you or a farm which sells fresh fruit and vegetables for it is so much better than the supermarket.  Having it picked ripe rather than green to ship  makes a great difference in the taste. 

Come back and enjoy.

Nuff said,

The Georgia Peach

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