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Rustic Peach Tart

Rustic Peach Tart

This beautifully simple dessert showcases sweet summer peaches in a free-form tart that celebrates rustic imperfection with a casually folded crust embracing juicy, caramelized peaches. Even novice bakers can achieve spectacular results without specialized equipment or techniques.
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Prep Time 25 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 245 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Pastry Cutter

Ingredients
  

For the Crust

  • 1 1/2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 2 tablespoons granulated sugar coconut sugar works beautifully for a caramel note
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed (vegan butter is an excellent alternative)
  • 3-4 tablespoons ice-cold water

For the Filling

  • 4-5 ripe peaches sliced (about 1½ pounds - firm but yielding slightly to pressure)
  • 1/3 cup granulated sugar adjust based on the sweetness of your peaches
  • 1 tablespoon cornstarch arrowroot powder makes a great substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger optional but adds wonderful complexity
  • 1 lemon zest from one small lemon
  • 1 tablespoon lemon juice

For the Finish

  • 1 egg beaten (for egg wash)
  • 1 tablespoon turbinado sugar for sprinkling
  • 2 tablespoons apricot jam warmed (for glazing, optional)

Instructions
 

  • Mix the flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Be careful not to overwork the dough.
  • Form the dough into a disk about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • While the dough chills, slice your peaches into ¼-inch wedges. In a bowl, gently toss the peaches with sugar, cornstarch, vanilla, cinnamon, ginger (if using), lemon zest, and juice. Let the mixture sit for about 10 minutes.
  • Preheat your oven to 375°F (190°C). On a floured piece of parchment paper, roll the chilled dough into a 12-inch circle approximately ⅛-inch thick. Transfer the parchment with the dough onto a baking sheet.
  • Arrange the peach slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go. The center will remain open.
  • Brush the folded dough edges with beaten egg and sprinkle with turbinado sugar. Bake for 35-40 minutes, until the crust turns golden brown and the filling bubbles slightly.
  • If using, brush the warm peaches with warmed apricot jam for a glossy finish. Allow the tart to cool for at least 15 minutes before slicing.

Notes

For a lighter version, try these swaps:
  • Replace half the all-purpose flour with whole wheat pastry flour
  • Reduce the sugar to ¼ cup and add ¼ teaspoon of almond extract
  • Substitute Greek yogurt for half the butter
  • Add ¼ cup of ground almonds to the crust
Serve warm or at room temperature with vanilla ice cream, whipped Greek yogurt, or a drizzle of aged balsamic reduction.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 75mgFiber: 2gSugar: 15g
Keyword Peach Tart, Rustic Tart, Peach Galette, Summer Dessert, Fruit Tart
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