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
- 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
- Preheat the oven to 400 degrees.
- Peel and slice the peaches into approximately 1/3 inch slices.
- Combine the peaches in a large bowl with the orange juice and triple sec. Stir gently.
- Add the sugar and flour to the peaches, stirring gently to fully coat the fruit.
- Slice the figs into approximately 1/3 inch slices, and very gently fold them into the peaches.
- Sprinkle the corn meal on a pastry board and roll the pie crust into a 14-inch circle.
- Transfer the crust onto a baking sheet.
- Gently turn the peaches and figs onto the center of the crust, leaving a two-inch edge around the filling.
- Fold the edges of the crust over the filling toward the center.
- Whisk together the egg white and water.
- Brush the edges of the crust with the egg wash, then sprinkle with freshly ground cinnamon.
- Bake the tart for about 50 minutes or until the crust is golden and the juices are bubbly.
- Cool the tart to room temperature before slicing.
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.