I bought big, fat Jersey peaches on Sunday morning with no particular game plan for them. On Tuesday morning they were ripe, and while I toyed with the idea of using them in a fruit salad for lunch – I remembered the pie dough I’d stashed in the freezer. I decided on a fruit tart with a crumb topping, because PIE!
For the pastry:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 8 tablespoons cold butter
- 1/4 cup ice water
- 1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.
- When dough is chilled, roll out an 11″ circle on a lightly floured surface. Ease dough into a 9″ tart pan with a removable bottom. Trim away any overhanging crust.
For the filling:
- 5 to 6 medium peaches, peeled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- Toss all ingredients into a large bowl and stir to combine.
- Spoon fruit into prepared tart pan.
For the topping:
- 3/4 cup flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter, melted and cooled
- Preheat oven to 425º.
- In a medium bowl, combine flour, sugar, and cinnamon. Drizzle in melted butter, stir with a fork until crumbly. Sprinkle evenly on top of the tart.
- Place tart pan on top of a baking sheet, bake until crumb topping is golden brown and fruit is bubbling, about 35 to 45 minutes.
- Let cool on a wire rack, and remove tart from pan. Can be served warm or at room temperature.