Strawberry Peach Tart

Strawberry Peach Tart (3 of 5)Last week my friends and I had a girls night and my friend Meghan brought this Strawberry Peach Tart. It was so delicious and fresh and just amazing! I knew it would be perfect to make for Father’s Day! It had just the right amount of sweetness and the crust was perfectly flaky and a great compliment to the filling. I actually made this on Saturday and Adam loved it. It tasted great the next day too when I served it to some of our family. They all loved it and had seconds! This recipe is perfect to use up summer fruits and I’m sure it would be great with other fruits combinations as well!

Strawberry Peach Tart (1 of 5)

Strawberry Peach Tart
Source: Sally’s Baking Addiction

For the Filling:
2 ripe fresh peaches, peeled, pitted, & sliced
2 cups sliced fresh strawberries
2 tbsp. granulated sugar
1 tsp. vanilla

For the Crust:
1 1/2 cups all purpose flour
3 tbsp. granulated sugar, plus more for sprinkling
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, cold & cubed
1/4-1/2 cup ice water
1 egg, beaten

For the Crust:
Add water to a liquid measuring cup and add ice, set aside.

In a medium sized bowl, add the flour, sugar, & salt. Whisk together to incorporate. Add in the cold, cubed butter and using a pastry cutter or fork, cut it into the flour mixture, until the mixture is the size of peas and has a sandy texture.

Measure out a 1/4 cup of water out of the ice water. Add it to the butter/flour mixture and stir together until a dough begins to form. Add a little more water if necessary (no more than an additional 1/4 cup) until all of the dry ingredients are moistened and the dough is able to be rolled into a ball.

Roll the dough into a ball and flatten it into a disk. Wrap with plastic wrap and place in the refrigerator for at least an hour.

For the Filling:
While the dough chills, cut up the peaches & strawberries and place them in a medium sized bowl. Stir in the sugar and vanilla until incorporated. Let stand to allow the juices to develop.

For Assembly:
Toward the end of the chilling time, preheat your oven to 425 degrees. Cover a baking sheet with parchment paper.

After the dough has chilled, place on a lightly floured surface and roll out into a circle that is approximately 12 inches around. Transfer the dough to the prepared baking sheet.

Spoon the fruit only (reserving the juices) onto the center of the dough and spread into an even layer, leaving a 2 inch border around the edge. Fold the edges of the dough over top of the filling and press dough together to seal any edges.

Pour most of the fruit juice over top of the filling, leaving out approx. 2 tbsp. in the bowl so that it doesn’t make the tart soggy. Brush the crust with the beaten egg.

Bake for approximately 30-35 minutes, until crust is lightly golden brown. Remove from the oven and let cool slightly. Cut into slices and serve slightly warm or at room temperature.

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