Peach Tart

Peach Tart

Just in time for the 4th of July I made you a treat! A fresh peach tart to be exact. This really is the perfect dessert combo...sweet, juicy peaches on top of a crunchy yet tender crust. Words don't do it justice, you need to try it for yourself!

My official taste tester, aka my oldest son, could hardly wait for the tart to cool so he could try a piece. Thankfully the wait was worth it. He scored it a 12 out of 10! :)

The best part about this tart is it's actually very easy to make. Just a handful of ingredients and you're on your way to the perfect dessert for your holiday. Add a scoop of vanilla ice cream or top it with fresh whipped cream for an extra special touch!

Peach Tart
Recipe written by The Chef Next Door
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1/4 cup coconut flour
1 cup  all-purpose flour
1/2 cup light brown sugar, packed and divided
6 Tbsp unsalted butter, cold and cut into cubes
1 egg yolk
1/4 tsp salt
3 large fresh peaches, pitted and thinly sliced
Zest of one small orange
2 Tbsp orange marmalade 

Preheat the oven to 400 degrees . Place both flours, 1/4 cup of the brown sugar, butter cubes, egg and salt into a food processor and pulse until the mixture forms coarse crumbs. Add 1 to 2 tablespoons of water, depending on how dry the dough is. (It should not be too wet, it should feel like sand between your fingers) Press the mixture into a 9-inch tart pan with a removable bottom.

In a medium bowl toss the sliced peaches with the remaining 1/4 cup of brown sugar and the orange zest. Arrange the peach slices in the tart pan in 3 circles, starting closest to the outer edge, alternating the direction of the slices with each circle. Bake at 400 degrees for 35-40 minutes on the middle rack, until crust is lightly browned and the peaches are tender.

In a small bowl combine the marmalade with a tablespoon of water. Using a pastry brush, brush the mixture gently over the top of the peaches. Cool the tart completely on a wire rack before slicing and serving.

Bon Appetit!

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