I still can’t get over that there are so many apples on our trees already. I am looking forward to picking/eating apples, but I am still holding on to summer fruits. I still have a couple of peach recipes to share with you all, so bare with me! (The next one I am going to share- you definitely don’t want to miss!) Believe it or not, I don’t think I have ever made a rustic tart before (also known as a galette). Strange, I know. I guess I just have never really seen a recipe that peaked my interest. That is, until I saw the recipe for a peach and strawberry tart. I had several peaches sitting on the counter that were just begging to be baked. I had a pint of heavy cream in the refrigerator left over from something else, and a quart of strawberries. I love it when things work out like that! It was meant to be.
This tart is super simple, and super delicious. I opted to sweeten the fruit with honey instead of sugar, but you can do either! It’s even better topped with freshly whipped cream or a scoop of vanilla ice cream. It is a perfect treat to celebrate the dwindling days of summer.
Recipe adapted from Sally’s Baking Addiction
For the filling
- 2 ripe fresh peaches, peeled, pitted, and thinly sliced
- 2 cups sliced fresh strawberries
- 2 Tablespoons honey (or sugar)
- 1 teaspoon vanilla extract
For the crust
- 1 1/2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
- To make the filling, mix the peaches and strawberries together in a medium bowl. Add the honey and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to steep as you prepare the crust.
- To make the crust, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter, or two knives, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of the cold water, stirring with a fork until completely incorporated. Add up to 2 more tablespoons of cold water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and slightly flatten. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Once the dough is sufficiently chilled, preheat the oven to 425ºF. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer dough to the prepared baking sheet.
- Using a slotted spoon, scoop the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.Press gently to seal the edges. Spoon a couple tablespoons of the reserved fruit juices over the fruit.
- Brush the crust with the beaten egg and sprinkle with sugar. Bake for 30-35 minutes or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream.
The tart is best served the day that is made, but can be kept well wrapped in the refrigerator for three days.