When in doubt with what to make for a party, brunch, baby or bridal shower, a tart is the way to go. They are gorgeous and can be made with whatever seasonal fruit you can get your hands on. They *look* more complicated than they are so they are high on the impressive factor!
Peaches are in season at my local farm stand so I stocked up on them for this peach tart recipe. The first time I made this was last Sunday for our regular family dinner. I made two for a brunch on Friday but was disappointed with how they turned out. The peaches were sliced too thin so it was overcooked. Plus, I had a problem with my oven and it kept filling up with smoke. I feel like it really compromised the flavor of the tart. Also, as much as I love using sucanat instead of evaporated cane sugar, in this instance it didn’t work as well. I think the sucanat is too dry. I’ll experiment with adding more butter next time to the topping.
I made another one today for a bridal shower and it turned out perfect. The peaches were cooked nicely and had the perfect amount of sweetness.
For the crust:
1 1/2 cups Flour ( I used sprouted organic spelt flour)
1/2 tsp sea salt
1 tsp sucanat
1/4 cup butter plus 1/4 cup coconut oil, or 1/2 cup butter ( in other words, any combo of fats that you want as long as they equal 1/2 cup)
1/2 tsp almond extract
2 Tablespoons whole, raw milk
For the filling:
3-5 ripe organic peaches (can peel if you are so inclined – I don’t – and cut into 1/2 inch think slices)
1/2 to 3/4 cup sucanat, evaporated cane sugar, coconut sugar, or maple sugar ( 3/4 cup was too sweet for me so I reduced it to 1/2 cup)
2-3 Tablespoons flour depending on how juicy the peaches are (use more if very juicy)
1/4 tsp sea salt
2 Tablespoons cold, unsalted, organic butter (cut into small pieces)
Preheat oven to 425 degrees F
Mix the dry ingredients for the crust in a large bowl and stir. In a small bowl, mix the wet ingredients for the crust and blend just until moist, with the dry ingredients using a fork.
Press into the bottom and sides of a buttered 10-11 inch tart pan with a removable bottom. Cut away any excess dough.
Line sliced peaches in a pattern around the inside of the crust. Arrange so that the peaches are overlapping slightly leaving minimal gaps. For the center, just arrange in a pattern that makes sense. Mine ends up circular normally.
Using your empty dry ingredient bowl, combine 1/2 to 3/4 cup sweetener, 2 Tbs flour, 1/4 tsp sea salt and 2 Tbs butter. Mix with a pastry cutter or fork until crumbs form. Sprinkle on top of arranged peaches. It seems like a lot but it will melt away.
Bake for 35-45 minutes until bubbly and crust is golden brown.
Cool on wire rack and remove from pan. Serve at room temperature or warm with fresh whipped cream or ice cream.