Late summer is peach season, a fact that never fails to thrill me. I don’t just like peaches–I love them. I eat them plain, in oatmeal, in yogurt…and of course, in desserts.
The other day my good friend Yiming came over. We’d planned on baking a chocolate roulade with white chocolate frosting, but we’d planned poorly and there wasn’t enough white chocolate in the house. Luckily my mom had just purchased an enormous bag of peaches, so we were able to make this delicious peach tart instead.
This recipe is based on an apple tart recipe in one of my favorite cookbooks ever, A Kitchen in France by Mimi Thorisson (who is the author of Manger, a wonderful food blog).
1 2/3 cups flour
1 tablespoon white sugar
1 teaspoon salt
1 stick butter, room temperature
1 to 2 tablespoons cold water
4 large peaches
1/4 cup sugar in the raw or brown sugar + 1 teaspoon for sprinkling
1 teaspoon cinnamon
1 orange (for the zest)
To make the crust, combine the flour, sugar, and salt. Cut the butter into small slices and use your fingers to incorporate it into the flour mixture. Add enough of the water to make the dough smooth and cohesive, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Peel two of the peaches and cut them into small chunks. Place them in a small saucepan with three tablespoons of the sugar in the raw, the cinnamon, and the zest of one orange, then cook over low heat for about 10 minutes. Use a potato masher to crush any remaining chunks so that the mixture is pretty homogeneous, like a jam.
When the dough has chilled for at least an hour, preheat the oven to 400 degrees Fahrenheit (375 if you have a convection oven). On a floured surface, roll out the dough so that is about 1/4 inches thick, and place it on a (greased) tart pan, pressing it down to fit to the shape of the pan. Cut away any excess dough.
Spoon the peach filling into the dough, spreading it evenly along the bottom. Slice the remaining peaches finely, and arrange them in a circular pattern on top of the filling (as shown below). Sprinkle the remaining teaspoon of sugar in the raw over the peach slices and bake the tart for 30 minutes. Enjoy!