There’s nothing quite like the taste of ripe peaches baked into a tender, buttery pastry. This Rustic Peach Tart is a true summer delight. It looks elegant enough for a special occasion but is simple to make, making it perfect for a weekend treat or a casual afternoon tea. Serve it warm with a scoop of vanilla ice cream, and you’ll have a dessert that feels like it came straight from a gourmet bakery.
Ingredients:
For the Pastry (for a 10-inch / 26 cm pan):
- 1 egg
- 2.5 cups (300 g) all-purpose flour
- ⅔ cup (150 g) cold butter (at least 82% fat), cubed
- ¼ cup (50 g) powdered sugar
- A pinch of salt
- 1-2 tbsp ice-cold water
- 1 egg, for egg wash
For the Filling:
- 4–5 ripe peaches
- 1 cup (200 g) peach jam
Instructions:
- Make the Pastry: Sift the flour into a large bowl. Add the salt and powdered sugar and mix. Cut in the cold butter and rub it with your fingertips until the mixture resembles coarse crumbs. Add the egg and, if needed, a tablespoon or two of cold water, just enough to bring the dough together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: Wash the peaches well, pat them dry, and slice them into halves or wedges.
- Assemble the Tart: Preheat your oven to 350°F (180°C). Take the dough out of the fridge and set aside about a quarter of it for the lattice top. Roll out the larger portion and line your greased tart pan with it. Prick the bottom of the dough with a fork. Spread a layer of peach jam over the bottom of the tart, then arrange the fresh peach slices on top. Roll out the remaining dough, cut it into strips, and arrange them in a lattice pattern over the peaches. Brush the lattice with a beaten egg for a beautiful golden finish.
- Bake: Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.
Serving:
Slice the tart and serve it warm or at room temperature. It’s absolutely delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or simply a cup of tea. Enjoy!
