Fresh Peach Tart

I must say that pie always takes a good photo

This dessert is a bit like a buttery tart meeting a fruity cobbler and having a really tasty offspring. We stirred in a few fresh peach slices at the end, don’t do that. It just makes the whole thing lumpy and not very photogenic.

Fresh Peach Tart

For Crust

• 1 cup all-purpose flour
• 3 tbsp powdered sugar
• 1/4 tsp salt
• 8 tbsp chilled butter
• ice water

Preheat oven to 350 and grease a tart pan. In a large bowl, mix sugar, flour and salt. Cut in butter, until mix resembles coarse crumbs. Use just enough water, about a 1/4 cup, to bind dough. Press into tart pan . Pierce dough with a fork. Bake until golden, about 25 minutes.

For filling

• 5 cups peaches, sliced
• 1/2 cup sugar
• 3 tbsp cornstarch
• 1 tbsp butter
• pinch salt
• 2 tbsp cold water
• juice from half a lemon
• zest from lemon

Whisk sugar, cornstarch and salt in a two- or three-quart saucepan over medium heat. Add water, zest and juice and butter. Whisk until smooth. Stir in peaches and allow mix to bubble. Use a potato masher to mash fruit. Allow mix to simmer, stirring often. Cook until thick and the mix is reduced by about a third. This will take about 20-30 minutes. Remove from heat. Transfer to prepared crust. Refrigerate for an hour or until ready to serve.

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