![]() ![]() Preheat oven to 375° for glass dish or 400° for a metal tin. (If peaches have a thin, rosy, fuzz-free skin, they do not need peeling.) Halve fruit, remove pits, cut each half into 6 or 8 even crescent segments. Otherwise scald in boiling water a few seconds before peeling. If peaches are fully ripe, skins will pull off easily. (To prevent shrinking, pastry must have time to relax before baking.) Trim and flute edge chill 1 hour or place in freezer 10 minutes. Roll pastry and fit into 9-inch glass pie plate or tart tin. Shape into inch-thick disk (4 inches by 1 inch), wrap and chill at least an hour. ![]() Fork ice water into remaining crumble and draw together into ball of dough. Slice in cold butter and work quickly with fingers to flaky crumble. Make pastry: Sift flour, sugar and salt into wide bowl. This season our peach tarts using Michigan fruit have been lovely.ġ ¼ cups scooped, leveled all purpose flour (6 oz.) All too often the crust is soggy and the peaches lack flavor, but the following recipe offers a well-tested formula. I never tired of them, and for the rest of my life away from the valley, I’ve found a few that are tasty, though none match the perfection of a Palisade peach.Įach summer I envision a French peach tart with a crisp buttery crust, intense peach flavor and a blushing glaze. We had tree-ripened peaches from July through September, then canned peaches the rest of the year. In the Colorado peach heyday of the 1940s and 50s, Union Pacific trains stopped at big platforms where tons of peaches, each wrapped in tissue paper and nestled in rectangular wooden 20-pound lug boxes, were loaded and moved to Eastern markets. Fickle weather and the power of California agribusiness pushed the fledgling Colorado peach industry out of the competitive national nest, but peaches delicious enough to encourage a trip still flourish in the valley. Prohibition knocked the domestic wine business out of play, and the Grand Valley filled with peach, pear, apricot and apple orchards. The vines came fist when early Seventh Day Adventists planted vineyards for “medicinal” juices. There, hot, arid days, cool nights and mountainside winter protection create an ideal spot for vines and stone fruit. As the Colorado River snakes along the barren foothills at the base of the rock-sheeted Bookcliffs, an Eden-like valley extends from Palisade to Fruita. Before serving, sprinkle a pinch of sea salt flakes all over the tart and a drizzle of honey.The best peaches in the world grow in the high desert of Western Colorado. 20 to 25 minutes, until the tart is golden throughout. Grind a light layer of black pepper all over the tart. ![]() Sprinkle the sugar all over the tart, including the puff pastry edges.Place peach slices onto puff pastry, very slightly spacing them out from each other and leaving a 1/2 inch border all along the perimeter of the rectangle. Roll out the puff pastry into a 10 inch by 8inch rectangle. Place the dough on a plate and cover with plastic wrap. Repeat one last time, rolling the dough out into a strip, then folding into thirds. Turn the dough so that the open ends are facing you and roll out again into a long strip. Roll the dough out into a rectangular strip of dough. Turn out the dough onto a floured surface and sprinkle a little flour on top of the dough.Stream in the cold water and mix with a wooden spoon until the dough comes together into a large clump. You want to end up with clumps of flour that are no bigger than the size of a pea. Add in the cubes of butter and use a pastry blender to cut the butter into the flour. Mix the flour and salt together in a large bowl.
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