Simple Peach Tart
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour, plus extra for dusting
- 5 tablespoons chilled salted butter, cubed
- 3 tablespoons chilled water
- 3 large ripe peaches, sliced (about ⅛-inch-thick)
- granulated sugar
- 2 tablespoons peach or apricot jelly
- Put the flour and butter in a medium mixing bowl. Use your fingertips to quickly incorporate the ingredients to a crumbly consistency. Stir in the water with a fork, then use your hands to feel the dough, pressing it without kneading, to make sure it holds together. Shape into a 1-inch thick square, wrap with plastic and chill for 15 minutes.
- Preheat the oven to 425°F (220°C) for 20 minutes. Meanwhile, grease and dust a 9”x 9” square fluted tart pan with flour, tapping the sides with the palm of your hand to distribute flour evenly. Shake off and discard excess flour.
- Grease and flour 2 large pieces of either wax paper or aluminum foil. Place the dough in between and roll it out to 1/16-inch thick. Transfer and lightly press the dough into the tart pan to cover it entirely. Run the rolling pin across the edges of the pan to break off excess dough.
- Sprinkle the dough lightly with sugar. Layer and overlap the peach slices, creating 3 rows. Cut the leftover peach slices in half into triangles to fill any gap between the peach rows. Sprinkle with sugar.
- Place the tart on a baking sheet and bake in preheated oven until cooked through and the dough is lightly golden, about 30 minutes.
- Combine the peach jelly with 1 tablespoon water in a small bowl. Brush the peach glaze on the cooked fruit, being careful not to shift the slices.
- Return to the oven and bake until lightly caramelized, about 5 minutes more. Let rest for 30 minutes before serving warm or at room temperature.
Do not knead and overwork the dough. Just hold it in your hands and give it a light squeeze to make sure it holds together enough to roll out. If overworked, the dough will be dry and tough like crackers, not light and flaky, which is the desired result. Why not use salted butter instead of sweet butter to which you add salt, in baked goods? Absolutely no reason! Using salted butter saves a step without compromising on flavor or texture. This delicate and flaky tart crust is excellent for both savory and sweet tarts. Make it your go-to for any fruit or vegetable tart. It's also excellent for quiche.
What others are saying
Jessica Scott says:
I love love love this recipe! So delicious and sweet. I already love peaches, but this dish just takes my obsession to whole new levels.
Greg Jones says:
If you like peaches, you will love this peach tart recipe. The dough was nice and flaky, and surprisingly easy to prepare, not too labor intensive. Really enjoyed the sweet flavor and will definitely make this again.