by Jennifer Perillo
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Photo by Jennifer Perillo
Jennifer Perillo's Notes:
ExpandFor the pastry dough: Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
6 ounces cold butter, cut into pieces Ask a question about this ingredient
3 tablespoons ice cold water Ask a question about this ingredient
For the fruit filling: Ask a question about this ingredient
4 peaches, peeled and sliced (see note) Ask a question about this ingredient
1/2 pint, raspberries Ask a question about this ingredient
2 tablespoons butter, cut into pieces Ask a question about this ingredient
Place a rimmed baking sheet onto the center rack of the oven. Preheat oven to 400º.
Ask a question about this stepTo make the pastry dough, add the flour, salt and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use a pastry blender, two butter knives or your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the cold water over the butter-flour mixture and stir with a fork until the dough forms a rough ball. Wrap in plastic and let rest in the refrigerator for 20 to 30 minutes.
Ask a question about this stepOn a lightly floured piece of parchment paper, roll the dough out into a 16-inch circle. Scatter the fruit over the dough, leaving a 4-inch border. Sprinkle the sugar over the fruit and dot with the pieces of remaining butter. Fold the dough border up and over to cover the fruit, forming a crust. Leaving the tart on the parchment paper, place it on the heated baking sheet. Bake 40 to 45 minutes, or until pastry is a deep golden and the fruit is bubbling in the center. Let cool for 10 to 15 minutes. Serve warm or at room temperature.
Ask a question about this step
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Peaches aren't in season...can I sub frozen? And if so do I have to worry about the filling becoming too liquidy?