This post contains affiliate links. Purchases made through these links keep this blog running.
Something about peaches stirs up all sorts of nostalgia from my childhood. I remember summers spent with my grandparents where we would go to Fredericksburg, Texas and buy peaches and when we got home with them, we would sit in the garage and make homemade peaches and cream ice cream. That was the best ice cream I ever ate. Or maybe who was making it for me. Or maybe it’s because I got to see the whole process from the peach tree to the bowl. Who knows! What I do know is that I want my kids to have memories like that with me. I want them to learn how to cook, enjoy the process, and be able to feed their own families one day.
While I won’t be making ice cream today, this recipe would go really great with some. This fresh peach rustic tart has all the homemade-ness that you could want with a bunch of sweet peaches folded up into pie dough. And it’s easy to make!
Ingredients
- 1 refrigerated pie dough
- 1 1/2 peaches, skin on, cut into 1/2″ slices
- 1/4 cup sugar
- 1 Tbsp lime juice
- 2 Tbsp cornstarch
- 1 pinch salt
- 2 Tbsp unsalted butter, cut into small pieces
- 1 egg
Glaze (optional)
- 1 Tbsp apricot preserves
- 1 tsp water
Directions
Step One. Preheat the oven to 425 degrees. Lay the dough flat on a baking sheet.
Step Two. To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2″ border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps—it’ll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
Step Three. Bake 40 minutes, rotating the pan halfway through. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
Step Four. Create a glaze with apricot jelly and hot water and brush it over the filling. Allow the tart to cool just long enough for the filling to set.
Products Used:
WOOD CUTTING BOARD – https://amzn.to/2NfUFlU
CERAMIC KNIFE – https://amzn.to/2z2xmch
GLASS MIXING BOWL – https://amzn.to/2M8LL83
BAKING SHEET – https://amzn.to/2z5syD4
MEASURING CUP – https://amzn.to/2AtJiV5
SALT CONTAINER – https://amzn.to/2NhSKgN
BASTING BRUSH – https://amzn.to/2NoJSci
BREVILLE SMART OVEN AIR – https://amzn.to/2tOAe7H
TRIVET – https://amzn.to/2Niga5C
WOOD HANDLE SERVING BOARD – https://amzn.to/2KFn5UU
If you’d like to see more recipes like this, follow me on Pinterest!
