Fruit Tarts
Winston and I have been working on perfecting our tart recipes. We've been using peaches and nectarines.
The recipe yields about two mini tarts (each tart yields 3-4 small servings)
Dough
1¼ cups all-purpose flour
1 T. sugar
¼ tsp. table salt
8 T. unsalted butter
¼ C. 1 T. ice water
Whisk flour, sugar and salt together. Cut butter into flour and incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight.
To Assemble:
Slice one whole fruit per tart. We've been using two peaches.
pinch sugar, pinch salt
1 T. butter, melted
1 tsp. sugar
parchment paper
vanilla ice cream
1. Toss peach slices with the pinches of sugar and salt. Set aside. On a lightly floured work surface, roll one disk out approximately into a 9-inch circle, using flour as needed to prevent sticking. Line cookie sheet with parchment paper and transfer dough to parchment paper. Arrange fruit in concentric circles.
2. Finish the tart by folding the exposed border over the tart onto itself, crimping to make a folded-over border. Chill tart in the refrigerator for 10-15 minutes.
3. Preheat the oven to 400ºF. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 30-35 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
Serve with vanilla ice cream.