Campanile Rustic Fresh Peach Tart

"CAMPANILE RUSTIC PEACH TART (Crust)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
7
Yields:
1 tart
Advertisement

ingredients

Advertisement

directions

  • (Filling) 2 cups peeled, sliced peaches 3 Tbsp sugar 1 Tbsp corn starch 1/8 tsp ground cloves To make dough combine flours, sugar and salt in electric mixer with butter and mix with dough paddle at lowest speed until it resembles coarse cornmeal.
  • Combine ice water and vanilla and sprinkle over dough.
  • Mix on lowest speed with paddle until dough forms rough ball and pull totally away from sides.
  • This takes 3-4 minutes.
  • Place on well-floured board and gently knead until dough is smooth, 2-3 minutes.
  • Form into disk, wrap with plastic and refrigerate until very cold, at least 30 minutes.
  • Preheat oven to 375 degrees and half hour before dough is to be rolled out take out of refrigerator.
  • On well-floured board roll out in a circle to about 1/8 inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake sheet. Combine peach filling ingredient until cornstarch is not visible and place in middle of dough.
  • Fold up dough and pinch joints.
  • Bake at 375 for 10 minutes then at 350 for another 35-40 minutes until crust is golden.
  • --Campanile and LA Times.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes