Thursday, July 24, 2008

Rustic peach tart

Remember my love for peaches? I still had a few and wanted to make something else with them. I started to make a peach cobbler, but decided to make a peach tart instead. The recipe I used called it rustic because the pie crust didn't have to be perfect when you pulled the sides up. I call mine rustic because it made such a mess. The syrupy juice ran all over the place. I don't know if it's because I didn't use enough flour or if the peaches were just that juicy. It didn't matter. It was delicious. We were scooping up the syrup with our fingers once it cooled so it would not go to waste.


Parchment paper
Vegetable cooking spray
1 1/2 pounds peaches, peeled and sliced
1/2 cup sugar
1/3 cup peach preserves
1 teaspoon vanilla extract
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together peaches and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain peach mixture, reserving liquid. Toss peach in flour.

5. Mound peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over peaches, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot peach liquid over exposed fruit in center of tart. Serve immediately with remaining peach syrup.

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