Do you have lots of peaches? We picked just under 20 pounds a week ago – we made Muffins, Ice Cream, and even Peach Pie…. the kids took peaches to school in their lunchbox all week, and our 2 year old bit into the others and said they were “dee-wicious”…
Because we just weren’t done making food with 20 lbs, we had to get 20 MORE pounds, so we could keep baking ~ this time we’re making ice cream (again) but also canning some of them too.
The farm had Yellow and White peaches this time around and they were PERFECTLY juicy. Not too ripe, not too soft, but perfect. It was definitely hard to make things with these peaches because we kept eating them as we went along.
Half of a peach went in a recipe.
The other half in our mouth.
After about 9 peaches, our tummy was a little … full :)
We used 9 medium size peaches to make this fruit tart – perhaps an addition or two? It was hard to keep track! We make our own crust – and it’s no different than making a pie crust for a single pie … it didn’t take long at all. It has a buttery flavor.
We left the skin on the peaches, because that’s just how we love to eat them ~ but if you prefer, you could go the extra step and remove the skin too.
- 1 1/2 C. All Purpose, Organic Unbleached Flour
- 8 Tbsp. cold Butter, sliced into pieces
- 4 - 5 Tbsp Ice Cold Water
- 1/2 tsp Salt
- 9 Peaches, sliced (peeled is optional)
- 4 tsp Flour
- 1/2 tsp Cinnamon
- 2 tsp Lemon Juice
- 1/4 C. Sugar
- 2 Tbsp Milk
- Optional: 1/8 tsp Nutmeg
- To make the crust, add the Butter, and Flour to the KitchenAid and mix just until crumbly - add the water a Tablespoon at a time.
- After 4 Tbsp, if the dough has not formed, add the last Tablespoon of water and mix just until moistened.
- Roll out the dough on a silicone mat (it's easier to transfer to your baking sheet this way), into a large circle - about 1/4 inch thick.
- At this time, preheat the 350 degree oven.
- In a Gallon Ziploc, combine the Flour, Cinnamon, Lemon Juice, and Sugar - add the sliced Peaches and zip up the bag.
- Flip the bag around a few times to coat the peaches - then open up and dump the peaches in the center of the rolled crust - leaving 1 - 1 1/2" around the outside.
- Fold the outside of the Crust in and over the peaches, stretching 1 1/2 inches and creasing as needed.
- Using a pastry brush, brush the outer edge of the Peach Tart with 2 Tbsp Milk.
- Pop in a 350 degree F oven for 35-40 minutes or until light brown.
See a roundup of TEN great peach recipes and tips for picking peaches.
