Peach Tart with Thyme Sugar |
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
- For the tart crust (makes 2 crusts)
- 2 cups (240 g) flour
- ¼ cup (48 g) sugar
- ½ teaspoon kosher salt
- ½ pound (2 sticks or 227 g) cold unsalted butter, diced
- 6 tablespoons (3 ounces, 90 g or 90 ml) ice water
- For the topping:
- 3-4 Colorado peaches, peeled and cut into thinner wedges
- 2-3 teaspoons fresh thyme leaves
- ⅓ cup (110 g) sugar
- thyme sprigs, for decoration
- Preheat your oven to 400 F Convection. Grease a rectangular tart pan and two small ramekins.
- For the pastry:
- In a food processor fitted with a steel blade mix together the flour, sugar and salt. Add the butter and mix until it the butter is pea sized.
- While the food processor is running add all the water at once and mix in. Don't over mix.
- Remove the dough onto a floured surface and roll it into a ball.
- Divide into two equal halves and flatten to a disk.
- Refrigerate the disk dough for at least one hour.
- Freeze or refrigerate the second disk dough for another occasion.
- Roll the dough out and arrange in your prepared baking dishes.
- Prebake the crust for 10-14 minutes.
- In the meantime, rub the thyme into the sugar, so it gets to release its oils. Set aside.
- Arrange the peach slices on the prebaked crusts. Sprinkle the peaches with thyme sugar to your liking.
- Cover the crust rims with foil to prevent them from getting to dark.
- Bake the tarts for another 25-30 minutes or until the peaches are baked through.
- Let cool before serving.
- Decorate with thyme sprigs.
Serve with vanilla ice cream and/or whipped cream.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/07/28/peach-tart-with-thyme-sugar/
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