Summer Peach Tart


Ingredients

Dough
1 1/3cups Martha White® All-Purpose Flour
1teaspoon salt
1tablespoon sugar
1/2cup unsalted butter, cut into small pieces and chilled
1/4cup ice water
Filling
Crisco® Original No-Stick Cooking Spray
1/3cup plus 1 teaspoon sugar
2tablespoons cornstarch
2pounds fresh ripe, firm peaches, pitted, peeled and sliced 3/4 inch-thick
1 large egg yolk beaten with 1 teaspoon cream or milk

 

Preparation Directions

1.COMBINE flour, salt and 1 tablespoon sugar in bowl of food processor. Pulse to blend. Add butter and pulse until about the size of small peas. Drizzle water over mixture. Pulse 8 to 12 times or until dough forms small clumps. Turn out onto waxed paper. Shape into a disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).
2.HEAT oven to 450ºF. Spray large rimmed baking sheet with no-stick cooking spray. Roll dough into 12-inch circle on lightly floured surface. Place on prepared baking sheet. Combine 1/3 cup sugar and cornstarch in small bowl. Sprinkle over peaches. Toss to coat.
3.ARRANGE peaches in center of dough to within 3 inches of edge. Fold dough over peaches making pleats and leaving about 5-inch opening in center. Pinch pleats and press down to seal. Brush dough with egg yolk mixture. Sprinkle with 1 teaspoon sugar.
4.BAKE 20 to 25 minutes or until golden brown. Remove from oven and set pan on cooling rack. Serve warm or at room temperature.
TIPIf juices leaked onto baking sheet during baking, loosen those areas while tart is warm. For easier clean-up, baking sheet may be covered with foil and sprayed with no-stick cooking spray.
Prep Time: 20 min
Cooking Time: 25 min
Serving size: 6 servings
 

Nutritional Information Per Serving

Serving Size (1/617), Calories 26 (Calories from Fat 150), Total Fat 17g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 75mg, Sodium 390mg, Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 25g), Protein 5g; Percent Daily Value*: Vitamin A 20%, Vitamin C 15%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.