Peach Rhubarb Tart
A perfect way to use the summer’s bounty. I like to pair peaches and rhubarb during their brief season together in late June. The high acid from the rhubarb is balanced by the juicy, sweet peaches in this harmonious summer tart. This tart can be made easily with whatever fruit you have, all summer long.
yield: 1 x 9” tart
- Cornmeal – 3/4 cup (100g)
- All-purpose flour – 3/4 cup (100g)
- Salt – 1/2 teaspoon
- Powdered sugar – 1/2 cup (62g)
- Butter (room temperature) – 1 stick plus 1 Tablespoon (127g)
- Egg (room temperature) – 1 large
- Vanilla extract – 1 teaspoon
- In a small bowl, combine cornmeal, flour, and salt. Set aside.
- Cream butter with the powdered sugar until smooth.
- Add the egg and vanilla, mix until fully combined. Scrape down the sides of the mixing bowl periodically.
- Add the dry ingredients all at once and mix until just combined, careful not to over mix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
Peach and Rhubarb Filling
- Peaches (sliced into six pieces) – 2 cups
- Rhubarb (cut into 1″ pieces) – 2 cups
- Sugar – 1 cup (200g)
- All-purpose flour – 1/2 cup (67g)
- Salt – 1 teaspoon
- Lemon juice – 1/8 cup (28g)
- Combine all ingredients into a large bowl. Toss to fully coat the fruit in sugar and flour.
- Preheat oven to 350 degrees.
- Once the dough is chilled, roll out to 1⁄4” and fill a 9” pie or tart pan. Place in the freezer for 15 minutes to allow for a good chill before baking. This helps the tart maintain its’ shape.
- Line the cold tart with a 12” piece of parchment paper. Fill center with dried beans or rice to weigh down the tart. Bake for 10 minutes (this is called “blind baking”).
- Remove the parchment and blind baking beans and fill the tart with the fruit filling.
- Bake again for about 30 minutes or until juices bubble and the crust of the tart begin to turn golden brown.
- Allow to cool for 30 minutes before garnishing and slicing.
- Garnish with fresh peaches, thinly sliced and folded like ribbons on top.
- Serve with ice cream or whipped cream, lightly sweetened with honey.
*Note: Extra dough will keep in the refrigerator for 3 days or in the freezer for 1 month. Try rolling the dough out into tart pans and keeping them in the freezer, ready for your favorite fruit!