Summer Peach Tart is as “easy as pie”. Everyone loves a summer peach pie, but not so many people enjoy spending their carefree summer days making a double-crust peach pie.
Skip the work . . . make a tart! Your family and friends will love every bite!
Which peaches do you prefer?!!
-Texas
-Louisiana
-Georgia
-California
Baugh Farm’s Texas peaches are juicy and delicious. They are available at the St. Michael’s farmers market, Saturdays 8:00 to noon. 
Summer Peach Tart
Delicious as a double-crust peach pie, but made in half the time. So you have more time for your carefree summer!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 t. salt
- 1/2 cup shortening
- 1 egg yolk
- 2-4 T. ice-cold water
- 1 1/2 pound peaches, 6 peaches, about depending on the size
- 5 T. sugar
- 1 T. sugar
Instructions
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Sift the flour and salt.
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Cut shortening into the flour mixture.
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Beat egg with 2 T. water.
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Add to the flour mixture.
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Use remaining water, if necessary.
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Form dough into a 4" disk, wrap in plastic, and refrigerate about 1 hour.
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About 30 minutes before you are ready to bake the tart, preheat the oven to 350ºF.
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Peel, slice, and toss the peaches with 5 T. sugar.
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On a lightly floured Silpat, roll out the dough to a 1/4" thickness.
Place the Silpat on a rimmed baking sheet.
Pile the peaches in the center, with a 2" to 3" border around the edge.
Fold the edges of the dough over the outer 2" edge of the fruit. Gently pinch the pleated edges to secure.
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Pile the peaches in the center, with a 2" to 3" border around the edge.
Fold the edges of the dough over the outer 2" edge of the fruit. Gently pinch the pleated edges to secure.
Brush the edge of the dough with 1 T. water and sprinkle with 1 T. sugar.
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Bake in the preheated oven for 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling.
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Cool the tart on the baking sheet on a wire rack for 10 minutes,
Using a wide spatula, gently transfer the tart to the wire rack. Cool for 30 minutes.
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Cut into wedges and serve.
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