Peach Streusel Tart

9 Aug

Peach season is upon us.

This makes me feel shame; shame because the summer of 2012 was not the summer of Fab. Fab went through some rough patches, a move, a severely drastic lifestyle change, and several other super fun events that I like to categorize as “real life.”

Baking hasn’t really happened. I frequent the local farmer’s market (which, golly gee, is a mere hop skip and a jump from my new humble abode) every week and I do purchase many things that lead to yummy goodness for breakfast, lunch and dinner. Baked yummy goodness, on the other hand, has not made an appearance. Shame.

These peaches were sitting at the farmer’s market last Thursday. I said hello; they blushed and smiled back. It made me realize that summer is almost over and I have barely taken advantage…and I have let you down. I purchased said peaches, and took them home with baking on the brain.

I have a smaller sized oven and a smaller kitchen in general. It was a slight adjustment to my last apartment. Counter space has been challenging…pantry space: an improvement (thank the kitchen gods). It shall take me some time to get accustomed to this new kitchen dance but I feel that this tart was a good place to start.

The tart just kinda happened. I just happened to make a simple pie crust and just happened to slice up those beautiful niagara peaches and throw in some sugar and spices for good measure.

This tart can happen to you too. The streusel topping is optional….but encouraged. Ice cream is a requirement. Sharing…..permitted.

Peach Streusel Tart

Crust:

adapted from Joy the Baker

2 1/2 cups all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

Combine all the dry ingredients and butter into a food processor. Pulse until butter has been incorporated. Slowly drizzle the water and cider vinegar just until dough comes together.

Chill.

When chilled, roll out dough and press into a tart shell. You can also use a pie plate if you so desire.

Filling:

3-4 large peaches, sliced

1/2 cup sugar

1 tsp vanilla

1/4 tsp fresh grated nutmeg

1/2 tsp cinnamon

1/4 cup minute tapioca

Combine all ingredients together. Boom.

Streusel:

1/2 cup butter, cold

1 cup sugar

2/3 cup flour

Combine in a food processor.

Pour the peaches into the tart shell, top with streusel and bake at 375F until streusel is just starting to get colour, and filling is bubbling slightly.

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One Response to “Peach Streusel Tart”

  1. Clayton August 9, 2012 at 7:57 am #

    That looks delish! Glad to see you back!!!

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