Looking for a delicious seasonal dessert that can be prepared in a flash? This tasty Rustic Thyme-Infused Peach Tart makes use of those end-of-season peaches that are plentiful right about now.
The crust is super easy to make but if you’re in a serious time-crunch, use one of those refrigerated prepared pie crusts. It will still be delicious. But if you are so inclined, let’s start with the homemade pastry.
So …here’s the best part.
No small appliances needed on this one. Just a pastry blender, a fork, and a rolling pin. Oh …and some parchment paper. That’s it for supplies or equipment.
The flour and salt are combined in a bowl. The shortening is cut it with the pastry blender. Water is slowly added and blended in with a fork until all of the dough is moistened.
Get your hands in there and form the dough into a ball. Sprinkle a bit of flour onto a large piece of parchment paper and place the dough ball in the center. Grab that rolling pin and form a circle measuring about 13-inches in diameter. The edges can be rough …it’s actually better if they are.
After all, this is about to become a rustic tart, right?
If you are using the purchased pre-made pie crust, place it on the flour-dusted parchment paper and roll it out to the proper size.
Set the prepared dough aside while you work on the fruit filling.
Since we’re making this a rustic tart, I like to keep the skin on the peaches. It gives the finished dish a bit more color and texture. And it makes the prep so much easier. If you prefer to peel your peaches, go for it.
Now it’s time to grab that prepared pastry you set aside earlier. Mound the fruit in the middle, leaving a border of about 2-inches all around.
Scatter the sliced almonds on top of the tart. Brush the pastry with a light coating of milk. Sprinkle the whole thing with additional sugar. Your tart is now ready for the oven.
How great is this? Your Rustic Thyme-Infused Peach Tart is ready to bake in 30 minutes or less?
After about 50 minutes in the oven, you will have the most amazing treat. Your friends and family will be so impressed. Actually, you’ll be so impressed with yourself!
Enjoy a slice of this goodness while it is still warm. So good. Even better, try it with some whipped cream or a scoop of vanilla ice cream.
rustic thyme-infused peach tart
This delicious seasonal dessert looks as impressive as it is delicious. Make your own pastry crust or use the refrigerated prepared type.
Ingredients
Single Crust Pastry
- 1 1/4 cups unbleached all-purpose flour (plus extra for rolling)
- 1/4 teaspoon kosher salt
- 1/3 cup shortening
- water
Rustic Thyme-Infused Peach Tart
- 1 prepared Single Crust Pastry
- 3 cups sliced peaches (about 1 1/4 pounds)
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
- 1/4 cup granulated sugar (plus additional for sprinkling)
- 4 teaspoons unbleached all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon chopped fresh thyme
- 1 tablespoon sliced almonds
- milk, for brushing on pastry
Instructions
Single Crust Pastry
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In a mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until you create pea-sized pieces.
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Moisten a little bit at a time by sprinkling a section with 1 tablespoon of water; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of water at a time, until all of the dough is moistened. Form the dough into a ball.
Rustic Thyme-Infused Peach Tart
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Preheat oven to 375°F.
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On a large piece of lightly floured parchment paper, roll pastry into a 13-inch circle. Slide the paper with the pastry onto a baking sheet. Set aside.
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For the filling, add the peaches and lemon juice to a large bowl. Toss until coated. Mix the sugar, flour, and nutmeg in a small bowl. Sprinkle the sugar mixture, along with the chopped thyme, on top of the peaches. Toss again until all of the peaches are coated.
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Mound the fruit filling in the center of the prepared pastry, leaving the outer 2-inches uncovered. Fold the uncovered pastry up over the filling, pleating the dough as necessary. Use the paper to lift the dough, if need be.
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Sprinkle the filling with the sliced almonds. Lightly brush the pastry top and sides with milk and sprinkle with additional sugar.
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Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, cover the edge of the tart with foil for the last 5 to 10 minutes of baking to prevent overbrowning.
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Cool for 30 minutes on the baking sheet on a wire rack.
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