Name: Rustic Peach Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 Servings
Cuisine: American
Ingredients: 4 fresh peaches skin on; 1 tbsp granulated sugar; 0.125 tsp salt; pie crust

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Rustic Peach Tart

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Ingredients

Warning0 allergens identified

Rustic Peach Tart

4 fresh peaches skin onhalved & pitted, sliced thin

1 tbsp granulated sugarplus a 1 teaspoon (for the topping)

⅛ tsp salt

pie crust

Instructions

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Instructions

Start by preheating the oven to 425° F.

To prepare the filling, pit the peaches and cut them into ½ inch slices.

In a bowl toss them with 1 tablespoon of sugar and ⅛ teaspoon of salt.

Set aside and let the mixture hang out while you roll out the pie crust.

Using a rolling pin, roll the pie crust into a 12-14 inch diameter roundish shape.

Slide the pie crust on to your cookie sheet at this point.

Place the peach slices in a single layer with minimal overlap, leaving a 2 inch border along the edge.

Next, take the border and fold it over the peaches, crimping the crust as needed.

Brush the crust lightly with a little water and sprinkle with the remaining sugar.

Place the tart in over for 35-45 minutes or until the crust is golden brown.

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Tips & Tricks (5)

Peach Selection Perfection 🍑
Choose ripe but firm peaches that yield slightly to gentle pressure - too soft will turn mushy, while underripe peaches lack sweetness and flavor.
Crust Chilling Technique ❄️
Always refrigerate your pie dough for at least 30 minutes before rolling out to prevent shrinkage and ensure a flaky, tender crust.
Sugar Maceration Magic ✨
Toss sliced peaches with sugar 15-20 minutes before assembling to draw out natural juices and concentrate their sweetness.
Rustic Folding Finesse 🥧
When forming the rustic tart, leave a 2-inch border around the peaches and fold edges loosely, creating deliberate, uneven pleats for an authentic rustic look.
Glaze and Shine 🌟
Brush the exposed crust with an egg wash (beaten egg + 1 tablespoon water) before baking to achieve a beautiful golden-brown, glossy finish.