Thursday, July 7, 2011

Fresh Peach and Fig Rustic Tart

We arrived home from the lake Monday afternoon with a gift of some perfectly ripened fresh figs. I knew I'd be hard pressed to get my kids to eat them raw, so decided to combine them with the peaches I'd picked up at a roadside stand into some kind of dessert. A rustic tart, or galette, is a super easy but slightly elegant dessert that can be put together without much time or effort, especially if you've got a prepared pie crust on hand. The very industrious will have one in the freezer. I used Pillsbury.

This Fresh Peach and Rustic Tart is an adaptation of this Peach and Fig Galette recipe published in the Oakland Examiner.

Fresh Peach and Fig Rustic Tart

Ingredients:
  • 1 1/2 pounds fresh peaches
  • 1 tablespoon orange juice
  • 1 tablespoon triple sec
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 pound fresh figs
  • 1 teaspoon corn meal
  • 1 prepared pie crust
  • 1 egg white
  • 1 tablespoon water
  • freshly ground cinnamon
Directions:
  1. Preheat the oven to 400 degrees.
  2. Peel and slice the peaches into approximately 1/3 inch slices.
  3. Combine the peaches in a large bowl with the orange juice and triple sec. Stir gently.
  4. Add the sugar and flour to the peaches, stirring gently to fully coat the fruit.
  5. Slice the figs into approximately 1/3 inch slices, and very gently fold them into the peaches.
  6. Sprinkle the corn meal on a pastry board and roll the pie crust into a 14-inch circle.
  7. Transfer the crust onto a baking sheet.
  8. Gently turn the peaches and figs onto the center of the crust, leaving a two-inch edge around the filling.
  9. Fold the edges of the crust over the filling toward the center.
  10. Whisk together the egg white and water.
  11. Brush the edges of the crust with the egg wash, then sprinkle with freshly ground cinnamon.
  12. Bake the tart for about 50 minutes or until the crust is golden and the juices are bubbly.
  13. Cool the tart to room temperature before slicing.
Yield: 4 servings
Prep time: 30 minutes
Cook time: 50 minutes

This basic technique can be used to make tarts with about any kind of fresh or frozen fruits. While fresh, seasonal, preferably local fruit is always going to be the best, I've used frozen peaches and blueberries in the dead of winter to great success.

The kids devoured the dessert. It didn't last 10 minutes after making it to the dinner table. Savory crust, ripe fruit and a bit of sugar -- what more could you want? And the bonus? After a nutritionally-deficient long weekend, I managed to get another serving or two of fruit into each of my kids.


This post is linked up over at Sweet as Sugar Cookies' Sweets for a Saturday.

2 comments:

JGH said...

What a beautiful tart! I have approximately 22 figs growing this year - but they may not all be ready at the same time. May have to freeze until they're all here, but when they are, I'd love to make this :)

Christy said...

this is perfect and beautiful. i love the combination of figs and peaches. i feel like a slice of this tart would bring me to the amalfi cliffs of italy in an instant. thank you for sharing with tuesday night supper club.