Next Saturday is The Peach Truck‘s (a local Nashville favorite) last shipment of peaches. All summer we have enjoyed fresh gorgeous peaches from The Peach Truck’s stands all around town. Now as school starts back, saying goodbye to the peaches is just another reminder that summer is quickly coming to a close.
Not wanting to let go of my favorite summertime fruit, I have been buying bags of peaches like a crazy person and then making everything I can imagine with the ones that are just perfectly ripened on my counter—peach parfaits, peach smoothies, peach cobbler, peach waffles, peach pie and now, peach tarts … maybe my best peach creation to date.
These puppies are perfectly sized for individual servings (you know how I feel about that!)—beautiful on a dessert plate with a big scoop of vanilla ice cream.
Want to know the real reason I threw the word “rustic” into the title? So they don’t have to look perfect. They are meant to look handmade and unsophisticated. Just pie crust, peaches and goodness. Nothing pretentious about that.
Oh and I had to drizzle a little honey on top. Cause it’s summer. And honey makes everything better.
Rustic Peach Tarts with Honey Glaze
makes 6 individual tarts
1 recipe The Perfect Pie Crust
6 ripe peaches
1/4 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 Tablespoon cornstarch
1 beaten egg (egg wash to brush dough)
granulated sugar for dusting
honey to drizzle on top of tarts
Preheat oven to 350° F. Peel peaches and cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the peaches, brown sugar, nutmeg, cinnamon, vanilla, almond extract and cornstarch. Toss until combined.
On a lightly floured surface, roll the dough into a 12-inch circle. Place a cereal bowl face down on top of dough and trace with a knife to cut individual tarts. Transfer to a baking sheet lined with parchment paper. Arrange the peaches in the center of each dough circle in a spiral formation. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
Lightly brush the edges of the dough with an egg wash and sprinkle with granulated sugar. Bake until golden, 30 to 35 minutes. Remove from oven and drizzle each tart with honey. Allow to cool to just warm and serve with vanilla ice cream.