⅓-3/4 Cup Sugar, depending on the natural sweetness of the peaches (You can also combine brown sugar with white sugar to measure up to ¾ cup)
2 Teaspoons Fresh lemon juice
¼ Teaspoon Salt
2 Tablespoons Cornstarch
1-½ Cups Flour
¼ Teaspoon Salt
1 Tablespoon Sugar
1 Stick Butter, unsalted and very cold
4-5 Tablespoons Water
All the pressure to make a perfectly formed crust is relieved with this recipe for Rustic Fresh Peach Tart. Taking it a step further, feel free to use your favorite store bought crust! Also, the sugar in this recipe can be adjusted depending on the sweetness of the peaches. Use ⅓ to ¾ cup sugar. And if you feel like combining brown and white, have at it!
Enjoy - The Recipe Wench
Pre-heat oven to 375°F
In a large bowl, mix peaches, sugar, lemon juice and salt together. Sprinkle cornstarch over and combine. Set aside.
Whisk together flour, salt and sugar in food processor or mixer.
Add the cold butter and mix briefly until dough resembles coarse meal.
While the machine is running, add the ice water slowly just until the dough holds together.
Careful not to mix for more than 30 seconds.
Set dough in fridge for about 10 minutes. The idea is to keep the butter pieces from completely melting into the dough.
Remove dough and, working quickly, roll out on floured surface until you've achieved a 13-14 inch round.
Transfer onto a baking pan lined with parchment paper.
Place filling in center of crust, leaving a 2-inch rim.
Fold rim up slightly over the filling.
Bake in 375°F oven for approximately an hour to 70 minutes.
If areas of the crust start to get too brown, cover with tin foil until baking is complete.