French · Dessert
Rustic Free-Form Peach Tart, Lightened
A single free-form pastry shell cradles juicy peaches and raspberries, its edges folded rustically over the fruit and brushed with egg white for shine. The crust is built from whole wheat flour and a touch of butter cut with greek yogurt instead of a full fat pastry, keeping the dish light while the fruit still bubbles into a jammy centre under a crisp, burnished lid.
$1
20 minsPrep
27 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
215Calories
5.5gProtein
6.3gFat
36.6gCarbs
15.3gSugar
5.2gFiber
52mgSodium
14mgChol
3.5gSat Fat
303mgPotassium
36mgCalcium
1.3mgIron
0.1mcgVitamin B12
11.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
Instructions
1
In a bowl, rub the cold cubed butter into the whole-wheat flour until it resembles coarse crumbs, then stir in the greek yogurt and just enough iced water to bring it into a shaggy dough.
2
Flatten the dough into a disc, wrap, and chill for 30 minutes to relax the gluten and firm the butter.
3
Toss the sliced peaches and raspberries with sugar, cornstarch, lemon juice, vanilla extract and cinnamon until evenly coated.
4
Roll the chilled dough out on a lightly floured surface into a rough 20cm round, about 3mm thick, and transfer to the lined baking sheet.
5
Pile the fruit mixture into the centre, leaving a 4cm border, then fold the edges of the dough up and over the fruit, pleating loosely as you go.
6
Brush the exposed pastry edge with beaten egg white for a light, glossy finish.
7
Bake at 200°C (390°F) for 25-28 minutes until the pastry is deeply golden and the fruit is bubbling.
8
Slide onto a wire rack and cool for at least 10 minutes before slicing into two portions and serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted whole wheat flour
- 0.4 oz12g cold, cubed butter
- 0.7 oz20g cold greek yogurt
- 0.4 oz12g iced water
- 5.6 oz160g sliced thin peach
- 1.4 oz40g whole raspberry
- 0.5 oz14g sugar white
- 0.2 oz5g cornstarch
- 0.2 oz5g lemon juice
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
- 1/31/3 egg whites, beaten, for brushing (10g)
