Imagine a dessert that transports you straight to the sun-drenched orchards of the French countryside - where buttery, flaky pastry meets the sweet, juicy embrace of ripe peaches. This Pâte Brisée Topped with Peaches isn't just a recipe; it's a culinary love letter that promises to transform your kitchen into a Parisian patisserie. Whether you're a seasoned baker or a curious home cook, this elegant French tart will make you look like a professional pastry chef with just a few simple steps!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 tsp salt
- 3 tbsp ice water
- 4 ripe peaches, sliced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
Instructions
- Begin by preparing the pâte brisée crust. In a large mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Mix them together until well combined.
- Next, add 1/2 cup of chilled and diced unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough.
- Gradually add 3 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so add just enough until the dough holds its shape.
- Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest and firm up.
- While the dough is chilling, prepare the peach filling. Wash and slice 4 ripe peaches, removing the pits. Place the sliced peaches in a large bowl.
- Add 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of lemon juice to the peaches. Gently toss the ingredients together until the peaches are evenly coated. Set aside to allow the flavors to meld.
- Preheat your oven to 375°F (190°C) while you roll out the dough.
- Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and 1/8 inch thick.
- Carefully transfer the rolled-out dough to a 9-inch pie dish or tart pan. Press it gently into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking. If desired, you can line the crust with parchment paper and fill it with pie weights or dried beans to keep it flat.
- Bake the crust in the preheated oven for about 15 minutes, or until it is lightly golden. Remove it from the oven and let it cool slightly.
- Once the crust has cooled, evenly distribute the peach filling over the baked crust, spreading it out gently.
- Return the pie to the oven and bake for an additional 25-30 minutes, or until the peaches are tender and the filling is bubbly.
- After baking, remove the pie from the oven and let it cool for at least 10 minutes before slicing.
- Serve the pâte brisée topped with peaches warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Keep everything cold! Chilled butter and ice water are crucial for creating a flaky, tender crust.
- Don't overwork the dough - mix just until it comes together to prevent a tough pastry.
- Use ripe but firm peaches for the best texture and flavor.
- For extra shine, brush the crust edges with an egg wash before baking.
- Let the tart rest for at least 10 minutes after baking to allow the filling to set.
- Serve with a scoop of vanilla ice cream for a classic French dessert experience.
- If peaches aren't in season, you can substitute with other stone fruits like nectarines or plums.
Nutrition Facts
Calories: 222kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
