For the crust
- 2 1/2 cups unbleached flour
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 stick frozen unsalted butter
- 3/4 cup sour cream
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 tablespoons ice water
For the filling
- 1 1/2 pounds peaches, sliced (about 4 cups)
- 2 teaspoons vanilla extract
- 1/2 cup (8 tablespoons) sugar
- 3 tablespoons flour
- 1 tablespoon chilled butter
- Powdered sugar and mint sprigs for garnish
Put the first four crust ingredients in food processor and pulse until it resembles coarse crumbs. Add sour cream, vinegar and ice water; process just until the mixture starts to hold together. On a lightly floured board, squeeze the dough a few times to incorporate the loose bits and gather into a rough ball. If very dry, add more water, 1 teaspoon at a time. Flatten dough into a 1-inch thick disk; wrap in plastic wrap. Refrigerate at least 30 minutes.
Let dough rest 15 minutes at room temperature before rolling. Roll out, then chill it while you prepare the fruit filling. There’s enough dough to make one large tart or eight individual tarts.
Toss peaches with vanilla and 6 tablespoons of the sugar. Mix remaining 2 tablespoons sugar with the flour. Remove dough from refrigerator and sprinkle sugar/flour mix evenly over dough, leaving a 1-inch border around the edges. Arrange fruit over the sugar/flour mixture. Fold the dough border over while crimping with moistened fingers. Shave butter over the top.
Bake on a cookie sheet in a preheated 400º F oven for 40 minutes until browned and the juices are bubbling and syrupy. (Cover for the last 20 minutes if edges get too brown.) Cool and garnish with powdered sugar and mint.
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