Wednesday, August 21, 2013

Strawberry Peach Tart

Plan ahead... needs to chill

The crust for this tart is fantastic. Almost like a croissant. 

1 1/2 c. bread flour
Dough after chilling
3 Tbsp. sugar
1/4 tsp. salt
1/2 c. butter, very cold
1/3 c. ice cold water, plus more if needed
1 egg, beaten
addition sugar for sprinkling

2 peaches, pitted and sliced (fresh, not frozen)
2 c. strawberries, sliced (fresh, not frozen)
2 Tbsp. sugar
1 1/2 tsp. vanilla

To make the crust: In a large bowl, mix the bread flour, sugar, and salt together. Using a cheese grater, grate in your cold butter. Stir to mix. Add the ice water and stir. If the dough is still too dry, add up to 3 more tablespoons, but add them in one at a time. Your dough should stick together. Knead it a few times just to get the dough to come together. Shape into a ball, then flatten into a thick disc. Wrap with plastic and refrigerate for 1 hour at least.

While the dough is chilling, making the filling.

Before baking
To make the filling: Combine all ingredients in a medium sized bowl, stirring around to make sure the fruit gets coated with the sugar and vanilla. Let sit until the dough is ready.

When your dough is ready, preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll out your dough into a 12 inch circle. Transfer dough to the prepared baking sheet.

Spoon the fruit (not juices) into the center of the dough, leaving a 2 inch border around the edge, so you'll be able to fold it up. Gently fold up the edges around the fruit, overlapping as needed, and pressing to seal the edges. Pour a few spoonfuls of the juices over the fruit, but not all of it. There should be a tablespoon or two left in the bowl. You don't want to dough to get too soggy while it's baking.
Strawberry Peach Tart!

Brush the dough with the beaten egg. Sprinkle with a little bit of sugar.

Bake for 25 minutes or until the dough is golden brown. Allow to cool a few minutes before serving. Or you could serve this at room temperature. Either way it is delicious.

Here is a link to the recipe I adapted:

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