Peach Tart (or pie) with a Twist!
Okay, I'll admit it, peach pie, to my tastebuds, was okay, just okay, UNTIL . . . I took a bite of a slice given to me by my neighbor. Thankfully she shared with me what made all the difference, and now I cannot wait for my peach tree to produce a new harvest because all I will be making is peach tart/pie after peach tart/pie, with a twist . . . a lime twist. ☺️
- 1/3 cup unsalted butter chilled
- 2/3 cup flour
- 1/2 tsp fleur de sel
- 1 Tbsp sugar
- 2-4 Tbsp cold water
- 1 tbsp apple cider vinegar
- 2 large, ripe peaches
- 1/8 cup sugar
- 1/8 cup fresh lime juice about 2 limes
- 2 Tbsp fresh lime zest about 2 limes
- 2 Tbsp cornstarch (or flour)
- 1-2 Tbsp honey
- 1 Tbsp grated ginger optional
Combine the butter, flour, sugar and salt, pulse together in a food processor until resembling corn meal: about 5-8 pulses.
Add the apple cider vinegar, pulse 2-4 times.
Then add the water (chilled). Add 2 tablespoons first, and see how much more you need for the ingredients to come together. Stop as soon as they combine, but just barely.
Roll into a disc (flattened ball), wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
While the pastry is chilling, make the filling. Prepare and chop into bite-size bites the peaches. To remove the skin, you can blanch them in hot water for about 1 minute. Remove from the heat, place under cold water to cool, and then peel the skin off. If the peaches are readily ripe, you may be able to peel the skin off with your fingers and not blanche them at all. Either way, it is up to you, just be sure to remove the skins before adding to the filling.
Add the sugar, the lemon juice and zest, the honey and the corn starch/flour (add ginger if you are using it). Mix gently until combined.
Putting together the pie/tart
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) while you roll out the dough. If you would like a full pie with a double crust, you will want to triple the recipe for the dough.
Roll out the dough and place in the baking tart pans or pie tins. Prepare the edges of the dough (rolling your rolling pin across the top of the metal tart pan for a tart or crimping the tops of the dough with your right pointer finger and your left thumb and pointer finger).
Add the filling to the pastry shell. Place in the oven for 20 minutes. (If making a pie with a top crust, brush with egg wash to bring the crust to a beautiful brown while it bakes). Check the crust - you want it to be golden brown. If you don't want the peaches to char, then place a small piece of tin foil over the middle of the tart for the final 5-10 minutes after the original 20 minutes of baking time. Cook for 5-10 more minutes and check again. For a full pie or full tart, cook for 40 minutes and check. Depending upon the size of your pie dish and how full, you will likely bake for a total of one hour, but keep checking every 10 minutes after the original 40. A full tart should be done after 40, but check to confirm.
Remove from the oven. Let cool for about 10-20 minutes and then enjoy the citrus addition to a classic favorite.