Rustic Raspberry Peach Tart
This is a versatile recipe…use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8servings 30 minutes
Cook Time Passive Time
40minutes 2hours
Servings Prep Time
6-8servings 30 minutes
Cook Time Passive Time
40minutes 2hours
Ingredients for Dough:
  • 1 1/4cup all purpose flour
  • 2tsp sugar(plus extra for topping)
  • 1/2tsp salt
  • 8Tbs chilled unsalted butter(7 Tbs for dough, 1 Tbs for topping)
  • 2Tbs ice water
  • 2Tbs sour cream(sub plain yogurt if necessary)
Ingredients for Filling:
  • 4-5 fresh, ripe peaches(peeled and sliced)
  • 1pint fresh raspberries(approx 2 cups)
  • 3Tbs sugar
  • 2Tbs cornstarch
  • 1/2 fresh lime(juice and zest)
To prepare the dough:
  1. Mix dry ingredients (flour, sugar, salt) in food processor just until blended.
  2. Add 7 Tbs chilled, diced butter and pulse in food processor until butter is the size of peas (approx 10-12 pulses).
  3. Mix together the ice water and sour cream and add mixture to food processor, while pulsing to bring dough together.
  4. Pulse just until dough comes together and begins to form a ball.
  5. Turn dough onto a floured surface and pat into a 6 inch disc. Wrap in plastic wrap and chill for approximately 2 hours.
  6. After dough has chilled, place disc on a piece of parchment paper and roll out to a 14-16″ circle (this doesn’t need to be perfect…that’s why we call it ‘rustic’!)
  7. Slide parchment paper with dough circle onto a cookie sheet and place back in fridge while you prepare the filling.
To prepare the filling:
  1. Preheat oven to 400 degrees.
  2. Peel and slice peaches into large mixing bowl.
  3. Add fresh raspberries and the zest and juice of the half lime.
  4. In a separate bowl, mix sugar and cornstarch together, then sprinkle over fruit mixture and toss gently. Do not over mix!
  5. Remove the dough from the fridge and spoon the filling into the center of dough circle. Spread fruit out gently, leaving a space approximately 2 inches from edge of dough.
  6. Gently fold edges of dough over the edge of filling, making folded pleats as you move around the circle. It is not necessary to be perfect, but try to keep dough from cracking (patch if necessary by pressing dough together with fingertips). This will help keep any juices from escaping.
Finishing touches:
  1. Melt the remaining Tbs of butter and brush over top edge of dough, using a pastry brush. Sprinkle remaining melted butter over fruit mixture in center of tart. To finish, sprinkle sugar over dough edges. If you wish, you may substitute different types of sugar: superfine, turbinado, cinnamon sugar, etc.
To bake:
  1. Place cookie sheet with tart into preheated oven. Bake approximately 40 minutes, or until crust is golden brown and filling is bubbly. Allow to cool slightly and serve warm with vanilla ice cream.