Miss Carroll’s Fresh Peach Tart

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Fresh Peach Tart

Picture1-v2.jpg__PID:08179163-1bfe-45ee-82ef-432c11e37b44

Papa Jac’s in Pangburn, Arkansas grows the very best yellow flesh peaches. In early summer, I usually pick all the peaches I need (and want) in less than 30 minutes. The sweet smell of the peach orchard causes me to pause and enjoy being in Papa Jac’s orchard. This past summer I was able to visit Papa Jac and get a picture with him. His peaches are worth the drive and the season is short.

peach-v3.jpg__PID:1aee5090-ce23-493b-abe4-2d40f14de7c9

Prep Time: 20 minutes
Baking Time: 60 minutes
Total Time: 1 hour and 20 minutes
Servings: One 9-inch peach tart

Cooking Equipment

Pastry mat
Rolling pin
Pastry brush
Baking sheet
Parchment paper

Peach Tart Ingredients

½ recipe of my Pastry Pie dough recipe (found at GuessnCompany, Miss Carroll’s Kitchen)
3-4 tablespoons of heavy whipping cream
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking (or instant) tapioca
1 ½ teaspoons ground cinnamon
Pinch of salt
6 cups peeled ½-inch sliced ripe but firm peach slices (approximately 8 large peaches)
1-2 tablespoons salted butter
Raw sugar

Peach Tart Directions

Preheat the oven to 375°F.
Using enough pie pastry for one pie shell, on a lightly floured pastry mat, roll out pastry dough to form a 10-inch circle.
Lay the pastry on the baking sheet lined with parchment paper. Set aside.
In a small mixing bowl, prepare the peach pie filling by whisking together the sugar, cornstarch, tapioca, cinnamon, and salt.
Core, peel, and slice the peaches and place in a medium bowl.
In a medium bowl, add the sugar mixture to the sliced peaches and thoroughly coat the peaches with the mixture.
Place the peaches in the center of the pie pastry leaving about a 1 ½- inch edging to fold over the peaches.
Fold over the edges of the pie pastry leaving a center section not covered by the pastry.
Dot with the butter over the pie.
Brush the pastry with whipping cream and sprinkle raw sugar over the entire pie.
Bake for about 50-60 minutes or until the peaches are tender and the crust is golden brown. Cool on a wire rack.
Serve at room temperature with vanilla ice cream and a sprinkling of cinnamon.