Happy Thanksgiving! Here’s my own special peach tart recipe.
This is my personal from-scratch peach tart recipe! Let me know how it goes if you decide to try it. ^_^
Crust
1.5 C all-purpose flour
3 Tbsp packed brown sugar
1/4 tsp salt
9 Tbsp cold unsalted butter
2 Tbsp ice water
1 egg yolk
Filling
2 Lbs frozen sliced peaches
2 Tbsp all-purpose flour
1/4 C + 3 Tbsp packed brown sugar
1 Tbsp white sugar
1 Tbsp ground cinnamon
1 Tsp ground nutmeg
1/2 Tsp ground cloves
2 Tsp molasses
1/2 C peach preserves
1. Combine flour, brown sugar, and salt in a food processor and pulse to combine. Cut butter into small pieces and add to the processor, pulsing until the butter is finely cut. In a small cup, combine the ice water and egg yolk; add to the processor while the machine is running. When the dough begins to solidify, tip it out onto a flat surface and knead into an even mass. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. While the dough is chilling, defrost the peaches in a large bowl and drain the liquid. Add 1/4 C packed brown sugar and the cinnamon, nutmeg, and cloves to the bowl. Hand-mix until the peach slices are well coated. Cover and set aside in a warm place.
3. Preheat oven to 400 degrees. Once the dough is chilled, sprinkle some flour on a large flat surface and roll it into a circle - ideally about 14” in diameter. Transfer to a parchment-lined baking sheet and allow to chill again for at least 10 minutes.
4. Combine the 2 Tbsp flour and 3 Tbsp brown sugar in a small bowl. Sprinkle over the interior portion of the rolled-out dough, leaving a 2-inch border all around. Starting from the center, arrange the peaches in a spiraling pattern outward (see the photo if this doesn’t make sense). Using a spoon, drizzle molasses over the peaches. Fold up the edges of the dough, crimping as needed to shape. Brush the edges of the dough with cold water and sprinkle with the white sugar.
5. Bake at 400 degrees for 15 minutes, then reduce heat to 375 and bake until the crust is golden brown and the peaches are bubbling. Remove from oven. While still warm, use a spatula to spread the peach preserves over the fruit. Allow to cool and enjoy!
The crust crumbled a bit when I swapped it to the plate, but it’s still delicious!
