Oh, Sweet Summertime 🍑 Bliss!
Every summer, I look forward to making all things peachy! Our beautiful and prolific peach tree is in full swing and the time to seize these fuzzy orbs of juicy, fruity loveliness is now! A Rustic Peach and Raspberry Tart is easy to make and loved by everyone. It’s just one of the many favorite recipes baked in ode of my favorite summer flavors. Make one for the ones you love!
This is one of the years that our tree 🌳 is so overloaded, the branches are exhausted from carrying such heavy loads. The other thing that happens is that the peaches don’t get too big. They’re still juicy and delicious and everything I wait all year to enjoy. Let’s face it, a fresh, juicy peach right off the tree is about as good as it gets. Wrap them in a little pastry, and bake them, sheer heaven on earth!
Summer Read Alert!
My true confession is that lately, I only feel like reading very light and easy, happy stuff. Nothing too serious, complicated or yikes, scary! I think real life is full of enough frightening reality as of late! I just finished a wonderful and relaxing read. A book by Dorothea Benton Frank. “By Invitation Only”. This book was made for me. It’s all about a woman who has spent her life working on a peach farm in South Carolina. Of course, there is a wedding and a mix of new family members. It’s a perfectly happy story. Granted, the hot summers sound a little rough, but in the end, the farm is booming and the peaches are thriving and they all live happily ever after…..(or do they?) Just kidding. Didn’t want to give too much away!
I did learn that a great deal goes into peach trees that I never knew. It makes perfect sense. With our trees so full of peaches, there is literally no room for a peach to grow to full size, they are all crowding each other out. Apparently, peach farmers spend a great deal of time preparing the trees by trimming and tying branches together to allow the peaches room to reach their potential.
And, I lied when I said I read it! I am completely addicted to Audible. Have you tried it? I almost can’t drive anywhere anymore without a book to listen too.
The Easy Crust
As we all know, the very best pies and pastries have the most flaky crusts. The secret of course, is chilled butter and never overworking the dough. Sometimes I take that to such heart that my crusts lack the beauty I wish they would possess. This is a good recipe if you want a crust that’s both tasty, flaky and easy to work with. It’s a combination of butter and shortening. If you’re looking for the best taste, but don’t want to be bothered (like me) at worrying about making your crust perfectly beautiful, you can’t go wrong with this recipe. It’s a perfectly delicious and perfectly beautiful, rustic tart.
This recipe makes 1 10 inch tart.
Into the bowl of your food processor, add 1 1/4 cups all-purpose flour, 1/2 teaspoon salt and 2 tablespoons of granulated sugar. Start the processor to mix well.
Add 1/4 cup cubed frozen or very cold unsalted butter and 1/4 cup cubed or very cold vegetable shortening.
Pulse about 5-10 times, until the mixture is very crumbly. Slowly add 3-4 tablespoons of ice cold water, just one tablespoon at a time until the mixture will form a ball. If it falls apart, add a bit more water until it does.
Flatten the dough to a disk shape and wrap tightly in plastic wrap. Refrigerate at least 30 minutes. While the dough is resting, make the filling.
The Rustic Peach and Raspberry Tart Filling
If you’re using fresh peaches, this is the easiest way to peel them quickly. Put a pot of water to boil. Add enough water to cover the peaches. On the bottom of each peach, at this tip end, not the stem end, make X in the skin. Once the water is boiling, add the peaches for about 30 seconds. Using a large ladle, remove the peaches and plunge them into a bowl filled with ice and water. Let the peaches cool enough to be handled. The skin will easily release from the peaches.
Slice 4-5 large peaches, about 1/4 inch thick (about 6 cups, sliced) and discard the pits. Add the peaches and 1/2 cup of raspberries to a large bowl. Add 3 tablespoons freshly squeezed lemon juice and toss to coat well. Next, add 1/2 cup granulated sugar and 2 tablespoons cornstarch 1/8 teaspoon nutmeg and 1/8 teaspoon salt. Mix well, set aside and prepare the dough.
Rolling and Baking
Preheat oven to 450 degrees.
On a lightly floured work surface, roll the dough into a circle about 14 inches wide.
Remove the dough and place onto a baking sheet or pan.
NOTE: My hint to make this super easy and super clean – just cover your work surface with plastic wrap, wide enough in all directions, so at least 16 inches squared. Put the dough on top of the plastic. Then, flour the rolling pin and roll out the dough right on top of the plastic. When the shape is achieved, simply put the parchment covered baking pan on top of the rolled dough. Holding onto the plastic and the pan, flip it over and then remove the plastic. This is the perfect no mess-no fuss method for a rustic tart.
Add the fruit to the center of the pastry, leaving about 2 inches around the outside.
Gently fold the outer crust in over the peaches, leaving the center exposed.
Brush the outside of the crust with milk and sprinkle with sanding sugar. If you don’t have any sanding sugar, just use granulated sugar. It won’t be as decorative, but will taste great.
Bake 40-45 minutes until the pastry is golden brown and the center is bubbling.
Serve warm and topped with Vanilla and Bourbon Whipped Cream
For the Vanilla and Bourbon Whipped Cream
Into a well chilled bowl, add 1 pint of whipping cream with 2 tablespoons confectioners (powdered) sugar and 1 teaspoon vanilla and 1/4 cup bourbon. Whip to soft peaks. Serve immediately on warm or room temperature Rustic Peach and Raspberry Tart. Do you prefer ice cream on top? That would be great too. Here’s a link to my recipe for homemade vanilla bean ice-cream https://wp.me/p9KEfL-2oF
Enjoy!
Rustic Peach and Raspberry Tart with Vanilla and Bourbon Whipped Cream
Ingredients
For the Pastry
- 1 1/4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup cold butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 3-4 tablespoons ice water
- 2 tablespoons milk or cream
- 1 tablespoon sanding sugar
For the Peach and Raspberry Filling
- 4-5 large ripe peaches, skinned and sliced (about 6 cups)
- 1/2 cup fresh raspberries or blueberries (or combination)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
For the Vanilla Bourbon Whipped Cream
- 1 pint heavy whipping cream
- 2 tablespoons powdered/confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
Instructions
For the Rustic Tart Pastry
- This recipe makes 1 10 inch tart.
- Into the bowl of your food processor, add 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons granulated sugar.
- Start the processor to mix well.
- Add 1/4 cup cubed frozen or very cold unsalted butter and 1/4 cup very cold vegetable shortening.
- Pulse about 5-10 times, until the mixture is very crumbly.
- Slowly add 3-4 tablespoons of ice cold water, just one tablespoon at a time until the mixture will form a ball. If it falls apart, add a bit more water until it does.
- Flatten the dough to a disk shape and wrap tightly in plastic wrap.
- Refrigerate at least 30 minutes. While the dough is resting, make the filling.
For The Peach and Raspberry Filling
(Note: If you're using fresh peaches, this is the easiest way to peel them quickly. Put a pot of water to boil. Add enough water to cover the peaches. On the bottom of each peach, at this tip end, not the stem end, make X in the skin. Once the water is boiling, add the peaches for about 30 seconds. Using a large ladle, remove the peaches and plunge them into a bowl filled with ice and water. Let the peaches cool enough to be handled. The skin will easily release from the peaches.)
- Slice 4-5 large peaches, about 1/4 inch thick (about 6 cups, sliced) and discard the pits.
- Add the peaches and 1/2 cup of raspberries to a large bowl.
- Add 3 tablespoons lemon juice and toss to coat well.
- Next, add 1/2 cup granulated sugar and 2 tablespoons cornstarch 1/8 teaspoon nutmeg and 1/8 teaspoon salt.
- Mix well, set aside and prepare the dough.
Preheat oven to 450 degrees.
- On a lightly floured work surface, roll the dough into a circle about 14 inches wide.
- Remove the dough and place onto a parchment lined baking sheet or pan.
- Add the fruit to the center of the pastry, leaving about 2 inches around the outside.
- Gently fold the outer crust in over the peaches, leaving the center exposed.
- Brush the outside of the crust with milk and sprinkle with sanding sugar.
- Bake 40-45 minutes until the pastry is golden brown and the center is bubbling.
For the Vanilla and Bourbon Whipped Cream
- Into a well chilled bowl, add 1 pint of whipping cream with 2 tablespoons confectioners (powdered) sugar and 1 teaspoon vanilla and 1/4 cup bourbon.
- Whip to soft peaks.
- Serve immediately on warm or room temperature Rustic Peach and Raspberry Tart.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
