Rustic Peach Tart

Rustic Peach Tart

1 cup flour
1/2 teaspoon salt
3 tablespoons shortening
2 to 3 tablespoons ice water
2 to 3 ripe peaches, peeled and sliced 1/4" thick
1/4 cup sugar
1 teaspoon flour
1/4 to 1/2 teaspoon cinnamon
1 tablespoon butter

Combine the 1 cup of flour with the salt. Cut in the shortening until it is in small pea-like pieces. Using a fork, toss in the ice water a little at a time, until the dough just begins to come together. Gather up the dough and form into a ball, then flatten into a circle and wrap with plastic and let rest for 30 minutes.

Place a piece of parchment paper on the counter, and place the circle of dough on the paper. Lightly flour the top of the dough and roll out to about 1/4" thick. You will have a rough circle about 12" around.

About 1 1/2" in from the outside edge of your circle of dough, begin laying the peach slices in a circle, over-lapping them slightly, and continue until you fill the whole center of the dough.

Combine the sugar, 1 teaspoon of flour and the cinnamon and sprinkle all but about a teaspoon over the sliced peaches. Dot with bits of butter. Carefully pull up and fold over the edges of the dough, pinching lightly to seal. Sprinkle that part of the dough with the remaining sugar mixture. Carefully slide the parchment onto a baking sheet.

Bake in a preheated 400 degree oven for 30 minutes. Remove from oven and place the baking sheet on a cooling rack. Cool long enough for the peaches to stop bubbling, then you can remove the tart and parchment from the pan and place on the cooling rack. Serve warm or at room temperature with a scoop of ice cream or some whipped cream.

Serves 4