We have a white peach tree in our garden, and it’s the first of the summer stone fruits to ripen, even before the apricots. We grab baskets and fill them full of these fragrant, delicate peaches. We eat as many
as we can out of hand, sticky juice dribbling down our arms and chins. Homegrown white peaches don’t last long in a fruit bowl and they bruise easily, so they are perfect for baking. The rest we peel, slice, and
freeze for later use. It’s amazing what a peach crisp or cobbler does for the spirits in midwinter!
This free-form tart lends itself to whatever stone fruit is in season and in abundance, whether peaches, nectarines, or plums. Leave the peels on the nectarines and plums, but do peel the peaches. The tart dough can be made a day or two ahead of time and kept in the refrigerator. Just roll it out and fill when you’re ready to bake.
In the summertime, a little ice-cold dessert wine is a sweet and refreshing way to end a meal. Choose a late-harvest Sauvignon Blanc here, or if you like bubbles, a slightly effervescent Moscato.
Ingredients
- 1¼ cups (250 g) all-purpose/plain flour
- ⅛ tsp salt
- 2 tsp sugar
- 7 tbsp (100 g) cold unsalted butter, cut into chunks
- 3 tbsp ice water
- 2 tbsp sugar
- 1 tsp cornstarch/cornflour
- 4 to 5 white peaches, peeled, pitted, and cut into 1-in/2.5-cm slices
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract/essence
- 1 large egg, beaten
- Honey-Almond Ice Cream for serving
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For the Dough
- Pulse the flour, salt, and sugar in a food processor until blended. Add the chunks of butter and blend just until mixture resembles pebbles. Add the ice water 1 tbsp at a time and pulse just until the mixture comes together. Do not let form into a ball. Turn out onto a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or up 2 days.
- For the filling: In a large bowl, stir together the sugar and cornstarch/cornflour to combine. Stir in the peaches, lemon juice, and vanilla. Let stand for about 30 minutes to release the juices.
- Adjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/gas 5. Remove the dough from the refrigerator and let soften for a few minutes. Roll the dough out onto a piece of parchment/baking paper to 12 in/20.5 cm in diameter, then place the parchment/baking paper, with the dough, on a baking sheet/tray. Pile the fruit mixture into the center and fold the edges of the dough up around the fruit, pinching to make a seam every 2 in/5 cm. There should be at least 6 in/15 cm of fruit showing. Brush the edges of the dough liberally with the beaten egg.
- Bake for 45 to 50 minutes, or until the crust is golden brown and the fruit is bubbling at the edges. Transfer to a wire rack and let cool slightly or completely. Remove the sides of the pan, cut the tart into wedges, and serve with the honey-almond ice cream.
