I accidentally doubled the crust recipe for the tomato tart I made over the weekend, so I decided to make a sweet tart, too.
Okay…maybe it wasn’t an accident. Still, I’m glad I did it. I had some extra peaches that were starting to get soft on the counter and I had a lump of unused dough. I was a little worried about how the peaches would taste with the crust, since it’s made with olive oil and is meant for a savory tart.
Then I realized that the crust worked perfectly with the peaches. It’s not sweet at all, and when you cook it for a while, it gets brown, fragrant, and crispy. The peaches are sweet and juicy on top and coated with brown sugar.
The topping couldn’t be easier to make: All you do is combine some cold butter, flour, and brown sugar, much like you would for a crisp. Then you dump that mixture over the peaches.
The tart bakes up wonderfully and it makes your whole kitchen smell good. It tasted delicious on day one but it got even better on day two, when the flavors had a chance to mingle.
I ate my tart without any toppings but I’d recommend adding a scoop of vanilla ice cream or some whipped cream, especially if you’re serving it straight out of the oven. There’s nothing better than hot, melted brown sugar and juicy peaches over ice cream.
I brought the leftovers into work yesterday and the tart was a hit. A couple people came by my office and told me that they especially liked the crust, which I appreciated. It was my first time making my own crust so it gave me a boost of confidence.
Here’s a song to get you started on your peach brown sugar tart journey. It’s also good for gloomy days when the temperature drops and all you want to do is drink endless cups of honey tea.
Peach Brown Sugar Tart
for the crust:
1 tsp active dry yeast
1/8 tsp sugar
1/2 cup lukewarm water
1 large egg, at room temperature, beaten
1/8 cup olive oil
1 cup whole-wheat flour
1 cup unbleached flour
1/4 tsp salt
for the tart:
4 small peaches, cut into 1/2-inch wedges
3/4 cup brown sugar
2 Tbsp flour
1/4 tsp salt
2 Tbsp cold butter
First, make the crust. Dissolve the yeast and sugar in the water and allow it to sit for about 5 minutes until it becomes creamy. Beat in the egg and the olive oil. Whisk the flours and salt in another bowl. Then add the dry ingredients to the wet ingredients slowly, mixing in a stand mixer or by hand. Mix until the dough comes together in one lump. Do not over mix.
Turn the dough out onto a lightly floured surface and knead for a few minutes until it’s smooth. Form the dough into a ball. Place it in a lightly oiled bowl and cover the bowl with plastic wrap. Allow the dough to sit for about an hour, or until it’s doubled in size.
Turn the dough out onto a lightly floured surface and knead it a couple times to deflate it. Shape the dough into a ball without kneading it. Cover it with plastic wrap and then let it sit for 5 minutes. Then you can roll it out about 1/8-inch thick on a floured surface, adding more flour to keep it from sticking. If you’re not using the dough right away, the ball in plastic wrap and put it in the fridge. Then let it sit for five minutes once you take it out of the fridge.*
Preheat the oven to 425 degrees F. Grease a 10-inch tart pan (I used olive oil).
Line the pan with the dough, trimming any excess off the edges with scissors. You’ll want to press the dough confidently and firmly into the pan, making sure you get it into the edges to get that ridged texture. Place the crust in the fridge while you prepare the toppings.
Combine the brown sugar, flour, salt, and butter in a bowl until the mixture is crumbly, with some pea-sized flecks of butter. Take the crust out of the fridge and place the peach slices on top in a concentric circle. Scatter the butter/brown sugar mixture over the top, trying to distribute it evenly.
Bake the tart for 20-30 minutes, or until the crust is well browned and the brown sugar/butter mixture is bubbling. Serve warm or at room temperature, preferably with a scoop of ice cream. Enjoy!
* If you want, you can also roll out the dough and freeze it to use later. Just don’t freeze the dough while it’s in a ball.