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Peach Tart Recipe


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     Peach Tart

Category   Desserts - Breads
Sub Category   None
Servings   8-10

For the crust-
1 c flour
1/2 c sugar
1/2 tsp salt
1/2 c butter, diced
2 Tbs cold water
For the filling-
1 1/2 c peaches, sliced
2 Tbs brown sugar
1 Tbs flour
1 Tbs lemon juice
1 tsp cinnamon
1 tsp vanilla
1 egg

In the bowl of your stand mixer or food processor combine the flour, sugar, salt and butter, mix until a ball begins to form, adding the water 1 Tbs at a time after the first 30 seconds of mixing. Scoop the dough onto a piece of plastic wrap and refrigerate while you prepare the filling. In a medium saucepan over medium/high heat cook the peaches, sugar, flour, lemon juice and cinnamon until boiling. Remove from heat and using an immersion blender pulse the mixture until chunky. In a separate bowl whisk the egg and vanilla together, add a small amount of the peach liquid to the egg, whisking to keep the egg from scrambling. Whisk the egg mixture back into the peaches and cook for an additional 1-2 minutes until thick. Preheat your oven to 400 and press the dough into a large, prepared (this is really important, to avoid sticking) tart pan, lay a piece of foil over the dough and fill the area with weights, I used dried beans, bake for 15 minutes.
Remove the crust from the oven and let cool slightly. Pour the peach mixture over the crust and bake for 20-25 minutes until the edges start to golden and crisp. Cool the tart completely in the pan, slice and serve.

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