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Peach Tart

Summer fun dessert idea: creamy peach tarts


Refrigerating the pastry allows the butter to chill and relaxes the gluten in the dough.

You can either bake this in a pie pan or directly on foil.

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  1. 1 1/4 cups all purpose flour
  2. 1/2 tsp salt
  3. 1 tbsp granulated white sugar
  4. 1/2 cup cold unsalted butter in small chunks
  5. 1/4 cup ice water
  1. 1 1/2 lbs fresh ripe peaches
  2. 3-4 tbsp granulated white sugar
  3. 1/8 tsp salt


  1. 8' pie pan


  1. Add salt, sugar and flour into Ventray Stand Mixer, use a paddle attachment, beat for 1 minute
  2. Add in butter, beat over medium high speed, until mixture become coarse, form in pea size
  3. Pour about half of the water in slowly, while beating in medium low speed
  4. Stop to see if the pastry mixture can hold together, then gradually add in the reminder of the water little at a time if needed.
  5. Knead pastry in a ball, wrap in plastic, refrigerate for 1 hr to chill
  6. Wash, rub peaches to remove fuzz, cut peaches into 1 inch slices
  7. Toss peach in sugar
  8. Roll pastry into pie pan, arrange peaches
  9. Serve with ice cream, or do a simple heavy whipping cream frosting on top

Oven Directions

  1. Preheat oven to 425F
  2. Bake pie for 35mins or until edges are golden
  3. Remove from oven, cool completely



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