This peach tart recipe is the perfect seasonal dessert for your dinner party.
We bought close to 5lbs of peaches and our plan was to can them since Ryan LOVES canned peaches. However, life got in the way and before we knew it the peaches were too soft to can and on the brink of turning. So I decided the day before our road trip to do something with the peaches before they turned bad. I prepped and froze most of the peaches in sliced, but I still had a handful left. I decided to try my hand at making a peach tart recipe, but with my own artisan spin on it.
Needless to say, it turned out beautifully and paired perfectly with vanilla ice cream!
How to make an artisan peach tart?
- To make the crust, combine flour, salt, and cold butter cubes in a powerful blender or food processor. Pulse until the cubes become broken up. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. I literally put water in a measuring cup and added ice to spoon from. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not too sticky. Remove dough and wrap it with plastic wrap and then shape into a round flat disk. Chill in the fridge for at least 45 minutes.
- After chilled, preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Remove the dough from the fridge and place on a floured work surface or waxed paper. Roll the crust into a circle 14–16″ in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet or carefully pick up the wax paper and flip the dough onto the lined baking sheet.
- For the filling, add the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Dump the filling into the center of the crust, leaving a 2″ border all the way around. Fold the crust over the filling and brush some egg wash over then entire crust. Dot the top of the filling with butter cubes and finish with a dusting of sugar for a glaze.
- Bake 20 minutes then rotate the pan and bake an additional 20–25 minutes. When the crust is golden brown and the center is hot and bubbly, remove the tart from the oven.
- For an extra sweet glaze, add any remaining blobs of butter to the top of the tart and add some more sugar! Let sit and melt as it cools.
- Serve with a sprinkle of powdered sugar and vanilla ice cream! Enjoy!
- Fresh Whole Cranberries
- White Sugar
- Lemon Juice
- Prepare Your Equipment: Ensure that your canning jars, lids, and bands are clean and sterilized. You can sterilize them over high heat in a stock pot, boiling them for about 10 minutes or using a dishwasher's sterilize function.
- Prepare Cranberries: Rinse fresh cranberries and remove any damaged or spoiled berries.
- Heat Water: In a stock pot, heat up to 8 quarts of water to a rolling boil.
- Pack Jars: In a clean jar, add 1 ½ cup of fresh cranberries (quarts), or 1 cup (pints). If you're using sugar, you can add a up to 1 cup of sugar over the cranberries.
- Pour Water: Pour the hot water over the cranberries, making sure to leave ½ head space.
- Remove Air Bubbles: Using a plastic spatula or bubble remover tool, remove all of the air bubbles from the glass jar. Let the cranberries sit in the hot water for 5-10 minutes, allowing the cranberries to absorb the hot water. If you see any water reduction within the jars after 10 minutes, add more water to reach the ½ headspace.
- Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars to ensure they are clean and free from any sugar or debris.
- Apply Lids and Bands: Place a canning lid on each jar, then screw on the metal band until it's fingertip tight. Don't over-tighten.
- Process Jars: Place the jars in a large pot or water bath canner filled with hot water. Ensure there's enough water to cover the jars by about 1-2 inches. Bring the water to a boil.
- Process Time: Once the water is at a full rolling boil, start the timer. Process the jars for 25-30 minutes. Processing times may vary depending on your altitude and the size of the jars.
- Remove and Cool: After processing, carefully remove the jars using a jar lifter and place them on a clean, dry towel or a cooling rack. Allow the jars to cool completely. You may hear the lids "pop" as they seal, which is a sign of a successful seal.
- Check Seals: After the jars have cooled, check the seals by pressing the center of each lid. If it doesn't flex and is concave, the jar is sealed. If it flexes, the jar did not seal, and you should refrigerate the fresh juice and use it within a few days.
Homemade cranberry juice should be stored in a cool, dark place until you're ready to enjoy it. Remember to label your jars with the content and date for reference.
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