Preheat oven to 425 degrees.
Place the chilled, diced butter into a large mixing bowl along with the sugar, salt and flour and use two knives to cut the butter into the dry ingredients until a coarse mixture is formed. Gradually work in the ice water so that the mixture is just wet enough to form into a loose ball. Work the dough as little with your hands as possible to do this. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes so it is firm enough to roll out.
Use a rolling pin to roll the dough into a large disc directly on the baking sheet that you will use. Toss the peaches with the sugar and let stand for several minutes. Pour the peaches into the middle of the rolled-out dough, fold up the sides and brush the outside of the tart with the beaten egg. Finally sprinkle all over with sugar.
Place baking sheet in the center of the oven and bake at 425 degrees for 15 to 20 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes until golden brown and peach filling is bubbling.
Remove from oven. Allow to cool to desired serving temperature.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Ingredients
Directions
Preheat oven to 425 degrees.
Place the chilled, diced butter into a large mixing bowl along with the sugar, salt and flour and use two knives to cut the butter into the dry ingredients until a coarse mixture is formed. Gradually work in the ice water so that the mixture is just wet enough to form into a loose ball. Work the dough as little with your hands as possible to do this. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes so it is firm enough to roll out.
Use a rolling pin to roll the dough into a large disc directly on the baking sheet that you will use. Toss the peaches with the sugar and let stand for several minutes. Pour the peaches into the middle of the rolled-out dough, fold up the sides and brush the outside of the tart with the beaten egg. Finally sprinkle all over with sugar.
Place baking sheet in the center of the oven and bake at 425 degrees for 15 to 20 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes until golden brown and peach filling is bubbling.
Remove from oven. Allow to cool to desired serving temperature.