When it comes to desserts for my family, I’m all about easy. It’s now June, and the kids are still getting a piece of Easter candy after dinner on occasion (don’t judge me…we just combined the very last of their Halloween candy into their Easter stash this week). Summer is here though, and I just can’t pass up all the fruit that is actually in season at the grocery store. And now that I have a boat load of nature’s bounty on my kitchen counter, I should probably do something with it!
In comes this week’s recipe for a Rustic Peach Tart. This is an adaptation of a recipe I made in pastry school, but like I said, I’m lazy when it comes to making dessert for just the four of us, so I swapped out the Pastry Dough with pre-made, refrigerated pie crust. You could of course use your favorite homemade recipe instead of the box of Pillsbury dough (look for mine to be posted soon).
This tart is easy, delicious, and the spices can be modified to your liking. You could also add fresh strawberries or blackberries, but I’ve got other plans for those berries, so we will just stick with peaches for now. In the fall, I’ll be trying this with apples, pears, and walnuts… with a drizzle of caramel on top of course.
Start by heating the butter in a pan, adding the sliced peaches, and then adding the sugar and spices. You want to cook the peaches and caramelize the sugar to create a syrup which will only take a couple minutes.
Take the peaches off the heat and let them come back to room temperature. Roll out the pie crust and brush with an egg wash, then add the peaches to the middle of the crust. It doesn’t matter if you arrange the filling into a visual masterpiece or just dump them all in – it is a ‘rustic’ tart so anything goes.
You want to leave about 2 inches of the crust exposed so it can be folded over the top of the filling. Brush the top of the crust with egg wash, sprinkle with a little sugar (turbinado, raw, or sanding – granulated sugar just isn’t big enough), and bake. You could omit the sprinkled sugar all together, like I accidentally did, and it will still turn out pretty.
This tart is great on its own (hello brunch!), or with a scoop of vanilla ice cream on the side.
Click on the recipe title below for a PDF version.
Rustic Peach Tart
1/4 Cup sugar
1/8 teaspoon each cinnamon, nutmeg, ground ginger
2 Tablespoons butter
3 large peaches, sliced
1 egg beaten
1 teaspoon water
1 sheet from one box refrigerated ready to use pie crust
Coarse sugar (optional)
Preheat oven to 375°. Mix spices into sugar. Heat butter over medium heat until bubbles form. Add peaches to hot butter in a single layer and then sprinkle sugar mixture on top, stirring as needed to incorporate sugar into butter. Flip peaches after 2 minutes and cook for another minute or two. Remove from heat and let cool to room temperature.
Mix egg with water to make an egg wash. Roll out 1 sheet of pie crust onto a parchment covered baking sheet and brush with egg wash. Add the cooled peaches to the center of the crust leaving 2-3 inches around the edge. Fold the edge over, pleating as needed, and spoon any remaining syrup on top of the exposed peaches. Brush the folded over crust with egg wash and sprinkle with sugar if desired.
Bake at 375° for 20-25 minutes, until crust is golden brown.
1 8” tart
Did you try this one out? Let me know how it turned out for you, or leave a comment if you have any questions, or suggestions for other recipes you would like to see me try out.
Hi! I'm Melisa
I am the owner, baker, designer, decorator and all around 'one woman show' of Sweet By Design, a home based, custom cake bakery which is located just outside of Dallas, Texas. I hope to shed a little light on the wedding and event industry and make your day a little sweeter!
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