Description
A rustic free-form tart with a buttery crust and caramelized peaches. Sweet summer fruit balanced with golden-brown, flaky pastry, perfect for breakfast or dessert.
Ingredients
1½ cups pie flour (or all-purpose)
½ cup cold unsalted butter
½ tsp salt
3 tbsp coarse sugar
1 tsp vanilla yogurt
6 ripe peaches (peeled and pitted)
¼ cup rolled oats
Instructions
Combine flour, salt, and cold butter using a pastry cutter until crumbly. Add yogurt and 3 tbsp cold water gradually to form a rough dough ball.
Chill dough in plastic wrap for 30 minutes. Let it rest 10 minutes at room temperature before rolling.
Slice peaches and toss with sugar. Sprinkle cinnamon and grated ginger for flavor complexity.
Roll dough into a 12-inch circle. Fold edges to create a rustic shape, then transfer to a parchment-lined baking sheet.
Bake at 375°F (190°C) for 35-40 minutes, drizzling water on the edges to prevent burning.
Notes
Adjust dough consistency by adding 1 tbsp flour (if sticky) or ½ tbsp water (if dry)
Slice peaches at 45° angle for even thickness
Cover with breathable kitchen towel to store
- Prep Time: 30
- Cook Time: 30
- Method: Baking
- Cuisine: French-American