Rustic Whole Wheat Peach Tart - Something Edible
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Rustic Whole Wheat Peach Tart

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Rustic Whole Wheat Peach Tart


Servings: Makes about a 9 inch tart (how you decide to portion is your own business).

Prep Time: 1 1/2 hours

Cook Time: 35 minutes


The Crust

  • 3 oz all-purpose flour (by weight!)
  • 3 oz whole white wheat flour (again, by weight.)
  • 4 oz butter (That's a stick.)
  • 1/4 tsp salt
  • 1 1/2 tsp honey
  • 2 fluid oz water Cold - and NOT all at once (you might not use it all).
  • The Filling

  • 1 1/4 lbs peaches (About 3-4 regular-sized ones.)
  • 1/4 cup demerara sugar (That's raw sugar folks.)
  • 2 500 mg vitamin C tablets Pulverized.
  • 1/4 tsp cinnamon Ground (The fresher the better.)
  • 1/4 tsp nutmeg Grated fresh.
  • 2 Tbsps corn starch
  • 1/8 tsp salt
  • To Finish

  • 1 egg
  • 1 Tbsp water
  • demerara sugar (For garnish.)

  • Instructions:

    For the Crust -
    Cube up the frozen butter into 1/2 inch chunks. Add the flours, salt, and butter to the bowl of a food processor. Pulse 15-20 times or until the largest butter particle is the size of a pea. Add Honey & fl oz of the water. Pulse 5-10 times. Continue to add h2o by the tablespoon & pulse until dough just comes together (It'll be damn near instant; don't over-do it!).
    Bring the dough together into a puck approximately 3/4 of an inch thick, wrap in plastic wrap and put in the fridge to rest while the filling is being worked on.

    For the Filling -
    Peel your peaches (the shock method works well), slice them 1/2 inch thick, and add the demerara sugar, vitamin C, cinnamon, nutmeg, and corn starch. Stir to integrate and let rest for at least 10 mins while the crust is rolled out.

    To Finish -
    Preheat oven with a baking stone to 375F.
    Pull the pie dough from the fridge and fold over into quarters before rolling out about 1/16th of an inch thick onto a piece of parchment (final diameter should be around 13-14 inches). Transfer rolled pie dough (with parchment still underneath) to a pizza peel or the back side of a sheet pan and spoon on the peach mixture to the middle leaving about 2 inches around the edge. Fold the un-fruited dough over the edge in sections about 2 inches long at a go. Beat the egg and water together and brush over the top of the exposed crust (you won't use it all). Garnish with more of the demerara sugar, and transfer the tart (still on the parchment) to the stone to bake for 35 minutes. Let the tart rest for at least a half hour before serving.

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