No matter what you call this, either a Peach Tart or a Peach Galette, you will definitely call it delicious! Fresh summer peaches and an easy rustic crust are the perfect dessert. Top with vanilla ice cream for an extra treat!
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Rustic Peach Tart for those of us that don’t really bake.
I’ve come on here many times saying that I don’t bake. I usually say this on a post where I obviously did bake. Perhaps what I should say is that I rarely bake, because baking terrifies me. I can count on one hand the number of pie crusts that I have made. Actually I can count on one finger the number of pie crusts that I have made.
When my girls were little, they could decide what they wanted for their birthday cake. The choices were an ice cream cake from Dairy Queen (my first obvious choice) or something home made from me. One year my middle daughter chose an apple pie! I don’t know where this came from and up until that point she had been my favorite (just kidding!!). So, I made the pie and it was good, but it did not leave me the desire to do it again.
Rustic Peach Tart or Galette
However, there is just something about a basket of fresh peaches that screams, “bake me!” Well, it screams that after it screams, “Eat as many of me as you can, the season is fleeting!” So there I was, tummy filled with peaches and I still had more. Enter the Rustic Peach Tart from Home Made Summer.
This actually looks more like a galette to me than a tart, but I simply don’t have time to Google the differences between a tart and a galette – so feel free if you simply must know. But whatever you call it, you must also call it easy and delicious.
All you do is make a dough in your food processor, then wrap it in plastic wrap and place it in the fridge. While it’s chilling you slice the peaches and let them rest. You roll the dough out on a floured surface, a silicone baking mat comes in handy. You’ll shape it and bake it on a parchment lined baking sheet.
Rustic Peach Tart
For the Dough
- 1 1/2 cups all purpost flour
- pinch of salt
- 1 tablespoon sugar
- 9 tablespoons cold butter , cut into chunks
- about 3 tablespoons ice-cold water
For the Filling
- 3 or 4 fresh ripe peaches
- pinch of salt
- 3 to 4 tablespoons of sugar
- Combine the flour, salt and sugar in the bowl of a food processor. Add the butter and pulse until it's combined. Add the water by drops until the dough just sticks together. Remove it from the food processor, shape into a disk. Wrap it in plastic wrap and place in the fridge for at least 30 minutes.
- While the dough is resting, prepare the peaches by pitting and slicing them. Place the slices in a large bowl and sprinkle with a pinch of salt and the sugar. Let them rest for about 30 minutes.
- Preheat the oven to 400. Line a baking sheet with parchment.
- Remove the dough from the fridge and roll it out on a floured surface. You want a rough circles about 12 inches in diameter. Transfer the dough to the baking sheet lined with parchment.
- Place the fruit in the center of the dough. Leave about an 1 1/2 border around the edges. Fold the edges up around the peaches.
- Bake for about 35 minutes.
- Eat while sprinkled with a little powdered sugar and a scoop of vanilla ice cream or whipped cream!
Some other things to do with peaches!