Peach Tart with an Oatmeal Crust
During peach season I can't ever seem to tire of them. I use them in appetizers, salad and main dishes too. The recipe is easy enough you don’t need to wait for a special occasion. This tart is comfort food. The oatmeal crust has an earthy flavor and a delicate crumb. You can also make this with apricots.
10 inch tart serves 8
1 ½ sticks (6 ounces) unsalted butter, plus extra for greasing pan
1 ½ cups (2 ounces) old fashioned rolled oats
1 cup all-purpose flour
1/3 cup (1 3/4 ounces) packed dark brown sugar
½ teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon water
1 cup apricot jam
1/2 pint raspberries or Logan berries
6-7 peaches cut into sixths
2 tablespoons vanilla sugar
1 recipe whipped crème fraiche
1. Heat oven to 350°F, and butter the tart pan. Mix flour, oatmeal, baking powder, and salt together in a bowl.
2. In an electric mixer cream together the butter and brown sugar.
3. Add the flour mixture and water to the butter and sugar mixing on low speed until it comes together and forms a ball. Shape into a 1-inch disc wrap in waxed paper to rest in the fridge 15-30 minutes.
4. Roll out the dough between 2 sheets of parchment paper until slightly larger than your tart pan and less then a 1/4-inch thin. Line the tart pan with dough, and then set in fridge to chill another 10-15 minutes.
5. Bake for 10-12 minutes until the crust is cooked.
6. Remove from the oven and spread a thin layer of the apricot jelly along the bottom of the tart dough. Arrange peach pieces in concentric circles starting from the edge. Sprinkle the 2 tablespoons vanilla sugar over the top of the fruit.
7. Place tart in the lower 1/3 of the oven and bake for 20 minutes. Move tart to the top 2/3 of the oven and cook for another 15 minutes. Remove from the oven and cool on a pastry rack. Place the berries on the tart in a random pattern, sprinkle the crust with powdered sugar and serve with whipped crème fraiche.
Copyright © Julie Logue Riordan, Cooking with Julie