Simple Peach Tart

This one is modified from a recipe from one of my all-time favorites, Ina Garten. Her "Rustic Apple Crostata" looked amazing, and not that difficult, but I had some fresh summer peaches I really wanted to showcase. The result was a surprisingly easy dish with a clean, unadorned summer flavor. Its kind of lumpy, homely appearance has an endearing charm to it, and it pairs perfectly with homemade vanilla ice cream for a perfect summer dessert.


Simple Peach Tart

Ingredients

For the crust:

• 2 cups flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) cold, unsalted butter, cut up
• 1/4 cup very cold water

For the filling and topping:

• 1 1/2 pound fresh peaches, cut into wedges, skins attached
• 1/4 cup flour
• 1/4 cup brown sugar
• pinch salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons (1/2 stick) cold, unsalted butter, cut up

Preheat the oven to 450 degrees.

For the crust: in the bowl of a food processor with the metal blade, pulse together the flour, sugar, and salt until well mixed. Add the pieces of butter, and pulse until the butter is diced up and mixed with the flour, but still crumb-like. While still pulsing, add the cold water in a thin, steady stream. Keep pulsing until the dough is even throughout, but not yet smooth.

Roll the dough out on a oiled and floured cookie sheet or pizza pan to a circle about as large as a pie tin (make sure the dough isn't so thin that it will tear easily). Place the sliced peaches in the center of the dough, spreading them out but maintaining at least a 1 inch border around the edge.

For the filling/topping: back in the food processor, pulse the flour, brown sugar, salt, cinnamon, and nutmeg together until mixed. Add the rest of the butter and pulse until crumb-like. Sprinkle the mixture over the peaches, then fold over the edges of the crust onto the peaches.

Bake for 20 - 25 minutes, until the crust is golden and the topping is browned. Serve with ice cream.