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Cinnamon Sugar Peach Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 5-6 ripe peaches, peeled, pitted, and sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 1 1/2 cups of flour, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly drizzle in the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the sliced peaches with 1/4 cup brown sugar, 1 tablespoon cornstarch, and 1/2 teaspoon vanilla extract until the peaches are evenly coated. Set aside.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a parchment-lined baking sheet.
- Arrange the peach slices in the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the peaches, overlapping as needed.
- Brush the edges of the dough with the beaten egg and sprinkle with 2 tablespoons of turbinado sugar.
- Bake for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
- Allow the tart to cool for at least 15 minutes before slicing and serving. Enjoy!
The history of Peach Tart with a cinnamon sugar crust can be traced back to the European tradition of fruit tarts. This delectable dessert combines the sweetness of ripe peaches with the warm, comforting flavors of cinnamon and sugar. The dish gained popularity in the United States during the 19th century, particularly in the southern regions where peaches are abundant. Renowned chefs and bakers have put their own spin on this classic, incorporating their unique techniques and flavor profiles. Today, the best versions of this dish can be found in artisanal bakeries and upscale restaurants that prioritize using fresh, seasonal peaches and high-quality cinnamon for the perfect balance of flavors. To achieve the best results, it's crucial to select ripe, juicy peaches and to master the art of creating a flaky, buttery crust with a generous sprinkle of cinnamon sugar. This dessert is a delightful way to showcase the natural sweetness of peaches while adding a hint of warmth and spice with the cinnamon sugar crust.
70 min
8 servings
320 calories
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