Monday, June 13, 2011

Rustic Peach Tart

This recipe is originally from the King Arthur Flour website.  It's very tasty, but some of the specialty ingredients made it pretty pricey.  I revamped it to make it a little easier and cheaper, but still very tasty.  I'll probably be making this again soon since I recently inherited 25 pounds of peaches!   Eeek!  I better get cooking...

Rustic Peach Tart

1 single pie crust
4 or 5 large ripe peaches, sliced and peeled
1/2 cup sugar
2 Tbs. flour
1/2 tsp. lemon juice, optional
1/8 tsp. nutmeg or cinnamon
pinch salt
1/2 cup fresh raspberries

Keep the pie crust in the refrigerator for at least 30 minutes before rolling.  Preheat oven to 450 degrees.  Whisk together the dry ingredients.  Add the peaches and raspberries, tossing to coat thoroughly.  Add the lemon juice, if using.  Roll the dough to a 14 inch circle.  Trim the edges to form scallop shapes.  Move the crust to a baking sheet or pie pan.  Fill with peach mixture and fold the edges over the edges of the peach mixture.  Bake 30-45 minutes.  Remove from the oven and top with additional fresh raspberries.


  1. I am going to try this tonight. I have rasberries and peaches ready to go and even a pie crust in the freezer!

  2. It was so, so yummy! Took picture, may post later.