Indulge in the sweet simplicity of this stone fruit tart from Always With Butter. A buttery crust cradles a vibrant medley of fresh peaches, plums, or apricots, tossed in a delicate lemon-infused sugar mixture. The result is a delightful harmony of flavors and textures, perfect for any occasion.
Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2-3 tablespoons ice water. 1 pound stone fruit such as peaches, plums, or apricots, sliced. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar for sprinkling. Whipped cream or vanilla ice cream, for serving optional.
Instructions: Pulse the flour, butter, sugar, and salt together in a food processor until the mixture looks like big crumbs. Pulse the food processor as you add ice water, one tablespoon at a time, until the dough comes together. Make a disk out of the dough, cover it with plastic wrap, and put it in the fridge for at least 30 minutes. Warm the oven up to 190C 375F. Put some flour on a surface and roll out the dough into a circle that's about 12 inches across. Place the dough on a baking sheet lined with parchment paper. Sliced stone fruit, sugar, cornstarch, lemon juice, and vanilla extract should all be mixed together in a bowl until the fruit is well covered. Then, spread the fruit mixture over the rolled-out dough, leaving some space around the edges. Fold the dough's edges over the fruit and pleat them if you need to. Beat an egg and brush it along the edges of the dough. Then, sprinkle turbinado sugar on top. After the oven is hot, bake the tart for 35 to 40 minutes, or until the crust is golden brown and the fruit starts to bubble. Let the tart cool down a bit before you serve it. If you want, you can serve it with vanilla ice cream or whipped cream.
Prep Time: 30 minutes
Cook Time: 40 minutes
David Dyason
