You know that moment when you bite into something and you think, shoot, this is exactly what I wanted it to be.
That’s what this tart recipe is. Complete goodness. It’s everything a tart should be, in dreams and real life.
I used the pastry case recipe from Cooking with Loula. It’s spot on (and yes I actually followed the recipe).
For the pastry:
2 cups all-purpose flour
1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)
a pinch of salt
zest of one lemon
3/4 cup unsalted butter
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon milk
For vanilla peach spread:
3/4 cup Vanilla Bean Sugar
1/4 cup granulated sugar
1 3/4 teaspoon fresh lemon juice
1/4 teaspoon salt
First make your spread. Skin four peaches and place them in your blender, blend until relatively smooth. Pour into a small saucepan over medium-high heat. Add sugars , lemon juice, and salt. Bring to a boil stirring frequently. Boil, continue stirring, until mixture reaches desired consistency (I cooked mine down for about 15 minutes, until the mixture was thick peach butter consistency, perfect for spreading on a tart…or pancakes…). Let cool and then refrigerate until completely cool.
For the pastry: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.
Add egg yolk, vanilla, and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add 1 tablespoon of water. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.
Preheat oven to 375°F.
Take three quarters of the dough and roll it out on a lightly flour dusted surface. I used mini tart pans so I cut several circles out of the dough and then chilled the scraps to roll it out again. If you are making one large tart simply roll out a circle of dough a wee bit wider than your pan. Press the dough into the pan and trim off any excess.
Spread a hearty layer of your chilled vanilla peach mixture over the pastry. Use the remaining dough to decorate the top of your tart.
Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!
Charleston Spice Co.
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