I could probably eat peaches for every meal in the summer time. This caramel peach tart was made in 30 minutes on a whim when Boe and I wanted something sweet. Literally the only tricky part of this dessert is slicing the peach. Run your knife to the pit and then turn the peach around the knife. BE CAREFUL or you will end up gushing blood like my poor mom with the fateful Cinco de Mayo Guacamole incident. Yikes. LOOK AT THAT PEACH! Gorgeous. Now make your super easy french tart crust. Here's an awesome tutorial, which I think makes it look a lot harder than it is! http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/ You need: 3 TB butter 3 TB water 2 t sugar 1/8 t salt 1 TB Veggie oil 1 cup flour Throw your butter, oil and water in a small round casserole. Put it in your preheated 400 degree oven for 10-15 minutes. Butter will boil and begin to brown. Sift together your dry stuff and CAREFULLY spoon it into your butter. It might sputter. It only takes a few stirs to form your dough, which you slop into your tart pan and spread nice and evenly. Prick your crust, throw it back in the oven for another 10 minutes, and you are ready to fill! You will need:
1/2 cup brown sugar 2 TB white sugar 3 TB butter your PEACH SLICEEEES While the crust is hot from the oven, throw in your butter. It'll melt all gorgeously, over which you sprinkle your sugars. Lay on your peaches and then back in the oven it goes for another 10 minutes. Last but not least I topped it off with a Dulce de Leche drizzle. I think I ate about 1/4 of this tart in one sitting. But it's ok. There's fruit in it. |