Персиковый тарт с черникой и тайм

начинку сделать в 2 раза меньше , из этого кол-ва у меня получилось начинки на 2 тарта к персикам добавила чернику тесто поставить на 10 мин в духовку до того как положить начинку, что бы оно не получилось потом сырым под начинкой


  • 1/2 cup cold butter, cut into small cubes
  • 1 1/4 cups unbleached all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup cold buttermilk
  • For the filling:
  • 2 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons unbleached all purpose flour
  • 1 teaspoon cinnamon
  • 3/4 cup sugar
  • ваниль
  • 1/4 cup dark brown sugar
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon salt
  • 3 cups fresh peaches, pitted and sliced (I like to leave the skin on)- 2 персика


To prepare your crust, work butter into flour, salt, sugar and cinnamon with your fingers or a pastry blender, until the butter is evenly coated in flour and broken down into pea sized bits and thin disks.

Slowly pour in the cold buttermilk and quickly work the dough until it starts to come together (it should still be just a tad shaggy looking).

Form dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.

Once dough has chilled, preheat oven to 350.

Roll dough out on a lightly floured surface until it is about ? inch thick.

Gently transfer dough to a 9 inch pie plate, crimp as desired and set aside.

In a mixing bowl whisk eggs, milk, flour, cinnamon, granulated sugar, brown sugar, thyme and salt together until smooth.

Place peeled peaches in the bottom of the unbaked pie shell, pour custard filling over the top.

Bake at 350 for 40 minutes, or until it only jiggles slightly in the center.

Remove from oven and allow to sit for 30 minutes before slicing and serving.

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