This past week, I made a rustic tart with Chilton County peaches (there was a really good post at the Times-Picayune site last week about Commander's pickling Chilton County peaches, and it also had recipes - it's here). This recipe is something I've made before with apples, and it would be good with pears too.
This makes two tarts, so if you like, you can enjoy one now and put the extra dough and sugar topping in bags in the freezer for next time. The dough also has to be refrigerated for at least an hour, so I usually make that the night before so it is ready to be used the next day.
2 cups flour
1/2 c. sugar
1/2 tsp salt
1/2 pound butter, very cold, diced
2 peaches per tart, skinned and pitted, or same amount apples or pears
1/4 c. flour
1/4 c. brown sugar
1/8 c. sugar
1/4 tsp salt
1/2 stick butter, very cold, diced
**optional - 1/4 c. pecans, chopped finely
First make the dough. In the Cuisinart with the flat stainless steel blade, combine the flour, sugar, and salt. Next, add the butter pieces and combine until the dough comes together. If it's a little dry, add a tiny bit of cold water a little at a time until the dough forms a ball.
Lay out two pieces of Saran and put half the dough on each. Form into a disc, wrap, and refrigerate (if you're just making one tart, freeze the other). If you're making this to be used the same day, it has to refrigerate at least one hour:
Once the dough has been refrigerated at least an hour, preheat the oven to 450*, and cover a baking sheet with parchment paper. Lay out the disc of dough and let it set out for about 15 or 20 minutes (this gives you plenty of time to cut the fruit and make the topping) so that the edges can be gathered up later.
Cut the fruit into bite-size pieces and place atop the middle of the dough:
Make the topping - in a bowl, stir together the flour, sugars, salt, butter, and pecan pieces if you're using those:
Use half the topping mixture for each tart (if you froze the other tart disc, freeze the rest of the topping in a separate bag with it) - place the topping mixture right on top of the fruit, then gather up the edges of the dough all around so the fruit is encased:
Bake at 450* for 15-20 minutes. I start checking on it at 10 minutes and it's usually done somewhere around 17 minutes: