Rustic Honey and Peach Tart...

It's peach season!  YES!  It's finally here.  There is nothing that makes me happy like a fresh, ripe peach picked from a tree just steps away.  To celebrate I whipped up this little tart.  I had one piece and my hubby finished off the rest, so it must be good...

I used my favorite pie crust recipe which happens to come from Martha Stewart.  I have never had trouble with this recipe and it has become my standard.  When it comes to pie crust, I am a butter girl, the whole shortening thing rubs me wrong, plus I like the richness of butter.  If you are gonna eat pie, EAT PIE, right?

The filling hardly has any sugar in it.  I wanted to taste those ripe and delicious peaches, so I added just a bit and a little flour to thicken the juices.  I topped each slice with a little drizzle of honey and a bit of whipped cream, and it was heavenly.

RUSTIC HONEY AND PEACH TART

backyard farmgals

Pie crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

The rest of it:

4 large, very ripe peaches, peeled and sliced
1 tablespoon sugar, plus more for crust
1 tsp flour
1/2 tsp cinnamon
1 egg yolk beaten with 1 tablespoon of cream (egg wash)
Honey
Whipped cream, sweetened with a little honey

To make the pie crust:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

To make the tart:

Preheat oven to 350ºF.  On a floured surface, roll out half of the prepared dough so that it is thin and nearly round.  (Your edges will not be perfect, but that is what makes this so fun.)  Transfer the dough to a parchment lined cookie sheet.

In a small bowl, mix the peach slices, the sugar, the flour, and cinnamon.

In the center of the dough, pile the filling in a little mound.  Fold the remaining pie crust up around the filling, leaving an opening at the top.  Brush the dough with egg wash and then sprinkle with a little sugar.  Pop in the oven until the crust is golden and the juices are bubbling.  Remove, let cool, top each slice with a drizzle of honey and a bit of whipped cream and swoon!