{"id":24206,"date":"2018-08-15T07:15:20","date_gmt":"2018-08-15T11:15:20","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=24206"},"modified":"2019-11-26T19:14:12","modified_gmt":"2019-11-27T00:14:12","slug":"peach-crumb-tart","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/","title":{"rendered":"Peach Crumb Tart"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"24207\" data-permalink=\"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/peachcrumbtart\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"PeachCrumbTart\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-24207\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>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 &#8211; I remembered the pie dough I&#8217;d stashed in the freezer. I decided on a fruit tart with a crumb topping, because PIE!\u00a0<!--more--><\/p>\n<p><strong>For the pastry:<\/strong><\/p>\n<ul>\n<li>1 1\/4 cups flour<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>8 tablespoons cold butter<\/li>\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n<ol>\n<li>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.<\/li>\n<li>When dough is chilled, roll out an 11&#8243; circle on a lightly floured surface. Ease dough into a 9&#8243; tart pan with a removable bottom. Trim away any overhanging crust.<\/li>\n<\/ol>\n<p><strong>For the filling:<\/strong><\/p>\n<ul>\n<li>5 to 6 medium peaches, peeled and sliced<\/li>\n<li>1\/3 cup granulated sugar<\/li>\n<li>2 tablespoons cornstarch<\/li>\n<\/ul>\n<ol>\n<li>Toss all ingredients into a large bowl and stir to combine.<\/li>\n<li>Spoon fruit into prepared tart pan.<\/li>\n<\/ol>\n<p><strong>For the topping:<\/strong><\/p>\n<ul>\n<li>3\/4 cup flour<\/li>\n<li>1\/2 cup light brown sugar<\/li>\n<li>1\/2 teaspoon cinnamon<\/li>\n<li>1\/3 cup butter, melted and cooled<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 425\u00ba.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Let cool on a wire rack, and remove tart from pan. Can be served warm or at room temperature.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8211; I &hellip; <a href=\"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[3263,99,4484],"class_list":["post-24206","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-peaches","tag-pie","tag-summer-fruit-tarts"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-6iq","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":38573,"url":"https:\/\/willceau.com\/news\/2022\/08\/22\/peach-blueberry-crumb-pie\/","url_meta":{"origin":24206,"position":0},"title":"Peach Blueberry Crumb Pie","author":"Tina Garceau","date":"August 22, 2022","format":false,"excerpt":"There's nothing better than a warm peach blueberry crumb pie. Easy to make, since you only have to roll out a bottom crust, the perfect lazy, summer pie! The crust: 1 1\/3 cups of all purpose flour 1 stick of very cold butter, cut up into small pieces 1\/2 teaspoon\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22592,"url":"https:\/\/willceau.com\/news\/2017\/08\/28\/peach-crumb-pie\/","url_meta":{"origin":24206,"position":1},"title":"Peach Crumb Pie","author":"Tina Garceau","date":"August 28, 2017","format":false,"excerpt":"Summer is coming to a close, and I needed to bake one last peach pie before my beloved peaches go out of season. The city pools are closed, we're shopping for back to school supplies - is it me or did summer shoot by like a comet?\u00a0 For the crust:\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22462,"url":"https:\/\/willceau.com\/news\/2017\/07\/10\/peach-blueberry-tart\/","url_meta":{"origin":24206,"position":2},"title":"Peach Blueberry Tart","author":"Tina Garceau","date":"July 10, 2017","format":false,"excerpt":"It's peach season, and this easy, single crust tart is the perfect way to showcase these beauties! Even easier, is a method of dropping ripe peaches in boiling water for a few seconds, then to an ice bath, and their skins slip off - no knife needed! It really makes\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38627,"url":"https:\/\/willceau.com\/news\/2022\/08\/30\/peach-strawberry-galette-2\/","url_meta":{"origin":24206,"position":3},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 30, 2022","format":false,"excerpt":"The lazy man's pie, roll out the dough, fill with fruit, and turn up the sides! This galette is doable on a hot day because it bakes in only 30 minutes. It was delish! For the crust: 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons cold butter 1\/4 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45217,"url":"https:\/\/willceau.com\/news\/2025\/06\/09\/blueberry-crumb-pie\/","url_meta":{"origin":24206,"position":4},"title":"Blueberry Crumb Pie","author":"Tina Garceau","date":"June 9, 2025","format":false,"excerpt":"I've been itching to make a blueberry pie and this one did not disappoint! 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Crust: 1 1\/3 cups of all purpose flour 1 stick of\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19518,"url":"https:\/\/willceau.com\/news\/2015\/08\/31\/peach-strawberry-galette\/","url_meta":{"origin":24206,"position":5},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 31, 2015","format":false,"excerpt":"Galettes - when there's no time no make a pie. 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