Amazing autumn colors on our street reminded me today of a tart I made a while ago, and wanted to share it with you. This is a very simple recipe, it will take you no time to make it, as well as to eat it. The crust is so good it will just melt in your mouth. Oh, I really need to bake another one soon now!
1 1/2 cups flour
1 cup very cold butter ( 1 stick, 115 grams )
3 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon pure vanilla extract
4-5 peaches ( apricots are also amazing for this recipe )
3-6 tablespoons sugar
1 teaspoon pure vanilla extract
Simply combine all the ingredients for the crust in a food processor, in a mixer fitted with the paddle attachment, or any other way you want to, although it is not recommended by hand as the heat will melt the butter, and we need to keep the butter as cold as possible.
When the dough has formed a ball, pat it with floured hands on the bottom and sides of a tart pan with removable bottom, or any other tart/pie/au gratin dish you have. You can use a 8-9-10 inch dish depending on how big pie or thick crust you want. I used a 8 inch one here. I prefer smaller pans just because everything is cuter when smaller, and also I cook usually just for two ;)
Preheat oven to 375 degrees F or 190 C
Place the pan in the fridge/freezer for the dough to chill, about 10-15 minutes will do. Bake the chilled dough for 10-12 minutes until the crust is set, not fully baked/browned. Let it cool on a wire rack.
Reduce oven to 350 degrees F
Meanwhile prepare the filling : slice thick wedges of peach/apricots, and mix them with the sugar and pure vanilla extract.
Sprinkle a thin layer of sugar on the baked and cooled tart crust. Arrange the peach slices in overlapping circles on top of the crust, overfilling it as the peaches will shrink during cooking. Sprinkle some more sugar on top. Bake for 35-40 minutes. If the crust gets too dark, cover it with aluminium foil tent.
I love to serve it warm with vanilla ice-cream on top. Enjoy!