Peach Free Form Tart

Updated: May 10, 2019



Ingredients • 6 yellow peaches, stones removed and cut into 1cm slices (or any other stone fruit that you like) • 1/3 cup caster sugar • 1 1/4 cups plain flour • 100g salted butter, cut into cubes • Iced cold water • 1 tbsp brown sugar • Icing sugar, to serve • Vanilla bean ice cream, to serve

Method 1. Place sliced peaches into a medium sized bowl and sprinkle evenly with half of the caster sugar. Toss to combine and set aside.

2. Combine flour, remaining caster sugar and butter into a food processor on medium speed until mixture resembles breadcrumbs. 3. Reduce speed to low and add one tablespoon of iced cold water at a time until mixture forms a ball.

4. Remove dough from the food processor and cover with plastic wrap. Place in the fridge to rest for 15 minutes. At this point, you should also pre-heat your oven to 180°C and line a baking tray with baking paper.

5. After 15 minutes has passed, remove dough from the fridge and discard plastic wrap. Place dough onto a lightly floured board. 6. Using a rolling pin, roll dough into a 25cm circle to around 5mm thick. Transfer dough onto prepared baking tray. 7. Pile peaches into the middle of the dough and fold over the edges (this is the beauty of this dessert.. it is meant to look rustic and a little messy so you literally cannot go wrong!). Finally, sprinkle brown sugar evenly over the tart. 8. Bake tart in preheated oven for 25-30 minutes or until golden brown. Set aside to cool for 10 minutes. 9. To serve, dust with icing sugar and serve in a bowl with a scoop of ice cream.

© 2020 | Monica Mignone