It’s hot and humid in Georgia in July, so it’s nice that my parents live very close to a pool for residents. It’s so hot and humid in fact, that we drive about 45 seconds to get there. I know. This is not the greenest of ventures, but at least it’s not a daily commute of 45 minutes, right?
My big brother, Andy (yes, my boyfriend and my eldest brother share the name…sorry for any confusion.) and his wife and two sons came over on Saturday to visit with me and my parents since I’m in town. They took the kids to the pool for a swim before dinner. Before I joined them, however, I prepared the Georgia peaches for this recipe.
Today, I will share with you a Rustic Peach Tart, based on Southern Living’s Rustic Plum Tart recipe.
As usual, my adjustments are
stricken and/or bold, and all photos are courtesy of EmCa$h.
- Parchment paper
- Vegetable cooking spray (I just used Pam.)
- 1 1/2 pounds
plumspeaches, peeled and sliced
- 1/2 cup sugar
- 1/3 cup
plumapricot (or peach or whatever you think would taste delicious in this tart) preserves
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 1/2 (15-oz.) package refrigerated piecrusts
- 1 tablespoon all-purpose flour
largeegg (I have no idea why it has to be large…. It’s for the egg wash on the crust, so almost none of it is used!)
- 1 tablespoon sugar
- Sweet Cream Topping (optional)
- Line baking sheet with parchment paper; coat parchment paper with cooking spray.
- Preheat oven to 350°. Stir together peaches and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.* If you get really ripe peaches, the skin will peel off easily once you halve and pit them. Then slice them to your preferred size.
- Unroll pie crust on prepared baking sheet. Roll into a 12-inch circle.
- Drain peach mixture, reserving liquid. Toss peaches in flour.
- Mound peaches in center of pie crust, leaving a 3-inch border. Fold pie crust border up and over peaches, pleating as you go, leaving an opening about 5 inches wide in center.
- Stir together egg and 1 Tbsp. water. Brush pie crust with egg mixture, and sprinkle with 1 Tbsp. sugar.
- Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
- Meanwhile, bring reserved peach liquid to a boil in a small saucepan over medium heat. Boil
1 to 23 to 4 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot peach liquid over exposed fruit in center of tart. (I did a lot more, but to each her own, right?) Serve immediately with remaining peach syrup, and, if desired, Sweet Cream Topping.
- Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 tsp. brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
* I made my peach mixture (step 2) before I went to the pool for an hour and a half. It worked out just fine, covered with plastic wrap and left out on the counter; however, I did squirt a few drops of lemon juice in there to avoid any discoloration that may have happened, just in case.