White Peach Tart
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5 / 5, 0 votes

Servings: 8
Prep Time: 30 Minutes
Bake/Cook Time: 35 Minutes


Tart Crust

1 package Authentic Foods Pie Crust Mix

1 large egg yolk

2 tablespoons cream or non-dairy substitute

4 oz sweet butter or solid shortening cut into smallcubes


Tart Filling

3 white peaches cut into 1/4 to 1/2 inch wedges

1/4 cup plus 2 tablespoons peach preserves

Powdered Sugar for decoration


Tart Crust

Preheat the oven to 375 degrees Fahrenheit.


In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the pie crust mix until evenly distributed. Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary.  Remove the dough from the bowl and form it into a ball. 


Place the dough on a silpat baking sheet (if you don’t have a silpat baking sheet, place the dough on wax paper taped onto a hard,flat surface).  Then flatten the dough using your hands.  With a rolling pin,roll from the center of the dough to the edge of the dough with light, even strokes, forming a circle about 14 inches in diameter and about 1/4 inch thick. 


Place an 11 inch tart pan in the center of the dough and flip it with the pie crust dough over (if you have a removable bottom on your tart pan, place the removable bottom on the pie dough, flip it with the tart crust over and place in the full tart pan).  Then fit the dough to the tart pan and trim the edges. 


Tart Filling

Brush 1/4 cup peach preserves on the bottom of the crust.  Then lay the peach slices in concentric circles inside the tart crust. Place the tart in the oven for 20 minutes. 


Then brush the remaining 2 tablespoons of peach preserves on top of the peaches to create a glaze. Place the tart back in the oven for about 15 minutes until the peaches are soft and the crust is golden brown.


Let the crust cool for 15-20 minutes.  Then sprinkle with powdered sugar and serve.

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