Honey-Peach Tart With Vanilla Ice Cream
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Sugar1.25 cups
All-Purpose Flour2 tbsps
Honey1 cup
Powdered Sugar1 tsp
Salt2 large
Egg Yolk1 tbsp
Water (cold)Directions:
1
For Filling: Preheat oven to 400°F
2
Roll out tart crust dough on floured work surface to 13-inch round
3
Slide 10-inch diameter tart pan bottom or bottom of 10-inch diameter springform pan under dough
4
Mix 2 tablespoons sugar and flour in small bowl
5
Sprinkle over tart crust, leaving 2-inch border
6
Arrange sliced peaches in concentric circles atop sugar mixture in crust, leaving 2-inch border
7
Drizzle peaches with honey
8
Gently fold pastry edges up around peaches
9
Brush edges of crust with melted butter
10
Sprinkle crust and peaches with 1 tablespoon sugar
11
Place tart (on tart pan bottom) on heavy large baking sheet with rim
12
Bake tart until crust is golden and peaches are tender, about 35 minutes
13
Transfer baking sheet to rack
14
Using pastry brush, brush any juices from center of tart over peaches and crust
15
Cool tart 20 minutes
16
Preheat oven to 400°F
17
Roll out tart crust dough on floured work surface to 13-inch round
18
Slide 10-inch diameter tart pan bottom or bottom of 10-inch diameter springform pan under dough
19
Mix 2 tablespoons sugar and flour in small bowl
20
Sprinkle over tart crust, leaving 2-inch border
21
Arrange sliced peaches in concentric circles atop sugar mixture in crust, leaving 2-inch border
22
Drizzle peaches with honey
23
Gently fold pastry edges up around peaches
24
Brush edges of crust with melted butter
25
Sprinkle crust and peaches with 1 tablespoon sugar
26
Place tart (on tart pan bottom) on heavy large baking sheet with rim
27
Bake tart until crust is golden and peaches are tender, about 35 minutes
28
Transfer baking sheet to rack
29
Using pastry brush, brush any juices from center of tart over peaches and crust
30
Cool tart 20 minutes
31
For Crust Mix flour, powdered sugar and salt in processor
32
Add butter; process until mixture resembles coarse meal
33
Mix egg yolks and water in small bowl
34
Add to flour mixture and process until moist clumps form
35
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart
36
Wrap in plastic and refrigerate 1 hour
37
(Can be prepared 3 days ahead
38
Keep refrigerated
39
Let dough soften briefly at room temperature before rolling out
40
) Mix flour, powdered sugar and salt in processor
41
Add butter; process until mixture resembles coarse meal
42
Mix egg yolks and water in small bowl
43
Add to flour mixture and process until moist clumps form
44
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart
45
Wrap in plastic and refrigerate 1 hour
46
(Can be prepared 3 days ahead
47
Keep refrigerated
48
Let dough soften briefly at room temperature before rolling out)