Rustic Summer Peach Berry Tart

"This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time."
 
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Ready In:
50mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Pastry:.
  • In a medium bowl, combine flour and sugar.
  • Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
  • In a small bowl, whisk together egg yolks and ice water.
  • Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
  • Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
  • Filling:.
  • In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
  • Tart:.
  • Preheat oven to 375°F
  • On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
  • Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
  • Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
  • Brush edges of pastry with melted butter.
  • Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
  • Allow to cool for 20-30 minutes.
  • Sprinkle top of tart with powdered sugar.
  • Slice into eighths and serve warm.

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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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