This Rhubarb and Peach Tart is a delightful celebration of summer flavors, combining the tartness of rhubarb with the sweetness of ripe peaches. Encased in a buttery, flaky pastry, the fruit filling becomes tender and juicy as it bakes. The subtle hint of kirsch or vanilla extract enhances the natural fruit notes without overpowering them. This dessert is perfect for weekend brunches, garden parties, or as a special treat after dinner. It strikes the perfect balance between sweet and tangy, offering a refreshing yet comforting end to any meal. Simple to assemble with pantry staples and fresh fruit, this tart is sure to become a seasonal favorite in your recipe collection.
Rhubarb And Peach Tart – House Beautiful
Description
This Rhubarb and Peach Tart is a delightful celebration of summer flavors, combining the tartness of rhubarb with the sweetness of ripe peaches. Encased in a buttery, flaky pastry, the fruit filling becomes tender and juicy as it bakes. The subtle hint of kirsch or vanilla extract enhances the natural fruit notes without overpowering them. This dessert is perfect for weekend brunches, garden parties, or as a special treat after dinner. It strikes the perfect balance between sweet and tangy, offering a refreshing yet comforting end to any meal. Simple to assemble with pantry staples and fresh fruit, this tart is sure to become a seasonal favorite in your recipe collection.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Roll out the flaky butter pastry dough on a lightly floured surface to the desired size for your tart pan or baking sheet.
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Transfer the rolled dough to a baking sheet and refrigerate while you prepare the fruit filling.
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Cut 1/2 lb rhubarb crosswise into 1/2-inch chunks. Peel and slice 2 medium ripe peaches or nectarines into similar-sized pieces.
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In a medium bowl, toss the rhubarb and peach pieces with 2 teaspoons of kirsch or vanilla extract and all but 1 tablespoon of sugar. Set aside to macerate slightly.
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In a small bowl, combine 2 1/2 tablespoons of all-purpose flour with the remaining 1 tablespoon of sugar.
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Remove the chilled dough from the refrigerator. Sprinkle the flour-sugar mixture evenly over the center of the dough, leaving a 1-2 inch border uncovered around the edges.
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Arrange the fruit mixture evenly over the flour-sugar coated center of the dough.
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Fold the outer rim of the dough over the fruit, crimping the seams lightly with moistened fingers to seal the tart.
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Shave or dot the top of the fruit with 1 teaspoon of unsalted butter.
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Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and the fruit is tender.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 179.2kcal
- % Daily Value *
- Total Fat 20.2g32%
- Saturated Fat 12.8g64%
- Cholesterol 53.8mg18%
- Sodium 160.8mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftover tart covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the oven for best texture.
**Substitutions:** If you don't have kirsch, vanilla extract works well. You can also use nectarines instead of peaches for a slightly different flavor profile.
**Tips:** Ensure your pastry is well-chilled before baking to maintain flakiness. If the crust edges brown too quickly, cover them with a pie shield or foil.
