| Written By Recipe Coordinator |
Flaky, buttery crust enfolds juicy peaches in this rustic tart. In the Peach State, nothing else tastes like a Georgia peach. Its deliciously juicy, sweet flavor is unique, but, at the same time, incredibly versatile. Today, over 40 different varieties of peaches are grown statewide. Each year, Georgia produces over 130 million pounds of peaches, the official state fruit, between mid-May and mid-August.
Rustic Peach Tart
Crust
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon buttermilk powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tablespoons ice water
Filling
4 to 5 large ripe peaches, peeled and sliced; or 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
½ cup sugar
2 tablespoons Instant ClearJel
1/2 teaspoon ascorbic acid; optional, for added flavor and to preserve color
1/8 teaspoon nutmeg
pinch of salt
1/2 cup fresh raspberries
1. To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt. Mix in the cold butter and shortening until the dough is crumbly.
2. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.
3. Flatten into a disk, wrap, and refrigerate for 30 minutes or longer. Preheat the oven to 450°F. Whisk together the sugar, Instant ClearJel, ascorbic acid, nutmeg, and salt.
4. Add the peaches and a few of the raspberries, tossing to combine. Set aside. Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle.
5. Use a knife or pizza wheel to trim the edges in a scalloped design. Move the crust to a baking pan or pie pan; a giant spatula works well here.
6. Fill the center with the peach mixture. Fold the edges of the crust up over the peaches, leaving the center uncovered.
7. Bake the tart for 40 to 45 minutes, until the crust is golden. Remove from the oven, and sprinkle with the remaining fresh raspberries.
8. Serve warm, with whipped cream or ice cream.
Recipe and photo courtesy of the King Arthur Flour Company Copyright © 2009.
Share this
Mister Wong
Webnews
Icio
Oneview
Yigg
Newsider
Seekxl
Newskick
FAV!T
Kledy
Social Bookmarking
BoniTrust
Power-Oldie
Bookmarks.cc
Favoriten
Linksilo
Readster
Linkarena
Digg
Del.icio.us
Reddit
Jumptags
Upchuckr
Simpy
StumbleUpon
Slashdot
Netscape
Furl
Yahoo
Blogmarks
Diigo
Technorati
Newsvine
Blinkbits
Ma.Gnolia
Smarking
Netvouz
Folkd
Spurl
Googlize this
Blinklist
Facebook
Wikio
Meneame
Diggita
Kipapa.cc
Notizieflash
OKnotizie
Segnalo
Ziczac
Print
E-mail
Comments