Rustic Peach Tart

1h 30min
Stanislava Dimitrova
How it's made: 

This unpretentious rustic peach tart is a lovely combination of crispy buttery crust and lightly carmalized peaches.

The tart is prepared with the classic Pâte Brisée pastry, a French short crust pastry dough made with a lot of butter.

Cut the well chilled butter in small cubes. Combine the flour, salt, and sugar in a large bowl. Add the butter and mix until the mixture resembles coarse meal. Use fork to avoid melting the butter with your fingers. Pour the ice water and mix quickly until the pastry just holds together. Cover the dough with plastic wrap, and refrigerate for about half an hour.
Meanwhile, wash and gently rub the peaches to remove the fuzz. Remove the stones and bad spots if any, and cut into ½ inch thick slices. Place the peach slices in a large bowl, sprinkle with a pinch of salt and the confectioner's sugar.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 1/8 inch thick circle. Transfer the pastry to a parchment paper lined baking sheet. Arrange the peach slices randomly on the pastry, leaving about a two inch wide border. Fold the edges of the pastry up and over the peaches, pleating as necessary, shaping a basket-like tart.

Bake the tart in a preheated 425 ℉/ 220℃ oven for about 35 - 45 minutes or until the pastry is golden brown. Serve warm with vanilla ice cream.

Shopping list: 
To make the pastry:
1 cup flour
1/2 tsp. salt
1/2 tsp. sugar
110 g butter
3-4 tbsp. ice cold water
To make the filling:
4-5 ripe peaches
3-4 tbsp. confectioner's sugar
1/2 tsp. salt
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