white peach crumb tart
base recipe from pastry studio
(please see my notes in the recipe in parenthesis)
1 cup flour
1 TB sugar
1/8 ts salt
6 TB very cold butter
1/4 cup very cold water
¾ cup flour
2 TB dark brown sugar
6 TB butter, melted
2 large white peaches (or 3 small ones or 3 small regular peaches)
juice of one lemon
about 1 TB cornstarch (didn’t measure, just lightly dusted the peaches)
This base recipe is from pastry studio.
I’ve left her instructions for you to use or you can use my instructions which are in parenthesis.
To prepare the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine.
(I used my hands and a fork)
Cut the cold butter into 1/2” pieces, add to the flour mixture and process for 5 seconds. Add the water and pulse about 15 times.
(I just mixed with the fork until just combined).
The dough will not look like a smooth dough but should look lumpy like cottage cheese. Gather the dough and place on a piece of plastic wrap.
While the dough is wrapped, form it into a large square if you can or whatever size tart pan you are using.
Chill the dough at least 30 minutes or overnight.
(I swear by chilling my dough for at least 5 hours or overnight).
Lastly, as soon as you get dough ready in pan, place in fridge again--always keep this dough cold!
For the crumb topping, combine the flour, sugar, and salt in a bowl.
Add in the melted butter and stir till combined and you are able to form large clumps. Set aside.
Slice the peaches in long thin strips.
Place the slices in a bowl and toss with the lemon juice.
(I then dusted them with cornstarch, I did not use any extra sugar as the white peaches are really sweet when ripe).
Combine the sugar and cornstarch and toss with the fruit to distribute evenly.
(Definitely toss, don’t use a spatula or spoon as you don’t want the fruit to bruise).
When you’re ready to roll out the dough, remove from the refrigerator and rest on a lightly floured piece of parchment paper or work surface for a few minutes so it can soften just a bit to prevent cracking.
(I didn’t roll it out on flour, I just used my hands and a floured rolling pin to further shape it into a square for my tart pan).
Roll the dough out to about a 12" square and 1/8" thickness, gently lifting and moving the dough after each roll and keeping it lightly floured as needed.
(I just placed rolled dough into non-stick sprayed 8 or 9 inch tart pan, then using my fingers pushed the dough into the edges—very carefully!
Then place dough back in fridge--always keep this cold).
When you have the desired size, brush off any excess flour.
Fold it in half and then again in half.
Center the folded corner of the dough in a 9" square tart pan.
Unfold it and work it into the corners, leaving an overhang on all four sides.
Preheat oven to 400 degrees.
When the oven is ready, fill the tart shell with the fruit.
Sprinkle with the crumb topping.
Fold the sides over to form a border.
(I didn’t have any extra dough with which to create a border).
Brush the border of the dough with melted butter and dust with a light sprinkle of sugar.
(I placed my tart on a parchment lined baking sheet in case there was leakage.
Bake until the dough and topping are browned and the fruit is bubbling, about 40 – 50 minutes.
(My tart was done at the 35-40 minute mark).
Place on a wire rack to cool.