Home Made Summer-The Sweet-Strawberry Peach Tart

Strawberry Peach Tart | Famished Fish, Finicky Shark

This was my perfect breakfast. If I could make this every week, I would do just that.

The perfect buttery flaky crust and the just sweet enough fruity filling with the slightest amount of tart, is the way I would describe this Strawberry Peach Tart from Home Made Summer Cookbook Review and Giveaway.

This tart will be in my book indefinitely! I especially like that I can use just about any fruit in my kitchen, fruit bowl, or freezer! Yep, I used frozen fruit here and it was delicious. Fresh frozen sliced peaches and whole strawberries were my fruit of choice for this tart. After the fruit has been doused with sugar, it is ready to go into the freshly rolled tart crust.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Strawberry Peach Tart

Ingredients:
1 1/2 cups flour
pinch salt
1 Tb sugar
9 Tb cold butter, cut into chunks
3 Tb ice water

Filling:
4 cups fresh (or frozen) fruit
pinch salt
4 Tb sugar

First make the dough.

Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

Then make the fruit.

Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Preheat the oven to 400F.

On a floured board, roll the chilled dough into a rough 12 inch circle.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Bake for about 35 minutes, until the crust is golden brown.

Strawberry Peach Tart | Famished Fish, Finicky Shark

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Oh so good! Makes 8 beautiful slices.

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Strawberry Peach Tart

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 8

Per Serving 257 calories

Fat 13 g

Carbs 32 g

Protein 3 g

8


Strawberry Peach Tart

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 1 1/2 cups flour
  • pinch salt
  • 1 Tb sugar
  • 9 Tb cold butter, cut into chunks
  • 3 Tb ice water
  • For the Filling

  • 4 cups fresh (or frozen) fruit
  • pinch salt
  • 4 Tb sugar

Instructions

  1. First make the dough. Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.
  2. Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
  3. Then make the fruit. Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.
  4. Preheat the oven to 400F.
  5. On a floured board, roll the chilled dough into a rough 12 inch circle.
  6. Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.
  7. Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.
  8. Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.
  9. Bake for about 35 minutes, until the crust is golden brown.

Notes

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

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