Peach Tart with Shortcrust Pastry
Baking and Desserts • Greek
Description
I intentionally specify a slightly larger amount of butter, literally by 1 tablespoon, than is usually used for making shortcrust or crumbly dough. Here, I want the tart base to be soft after baking, so it only has a crisp edge and a rich buttery flavor. This is why margarine should absolutely not be used; only good quality butter is appropriate. You can enjoy the tart hot or cold — it’s delicious in both forms. If you want to enhance this dessert, serve it with a spoonful of plain sour cream.
Ingredients
- Butter 5 oz
- Wheat Flour 5 oz
- Sugar 2 spoons
- Salt ¼ spoons
- Donut Peaches 15 oz
- Water 3 spoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Take the butter out of the refrigerator and let it sit until it softens.
Step 3
Remove the pit from the peaches and slice the fruit into wedges.
Step 4
Place the butter in a bowl, add the flour, sugar, and salt. Use a fork or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step 5
Add 3 tablespoons of cold water and, while mixing quickly, knead the dough. The dough will not be thick like sand. It won't pour off the spoon, but you won't be able to form it into a ball either.
Step 6
Line a baking sheet with parchment paper. Using a spoon, spread the dough onto the paper, leveling it to about 5 mm thick. Starting from the center, arrange peach slices on top of the dough. Sprinkle the fruit with sugar and bake in a preheated oven at 390°F for 20 minutes. At this high temperature, the thin dough will bake quickly, while the fruit will remain slightly firm inside and develop a thin caramelized crust on top.
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