Phyllis Kirigin’s Pretty Peach Tart

Is there a more enticing fragrance than a dead ripe peach?  Perhaps a fresh peach pie or tart baking in the oven?  And right along with apple pie, it’s the quintessential comfort food.  Here it is, no corners cut, a delectable peach tart recipe. Don’t buy those rock hard peaches.  Look for ones that smell like peaches.  Chances are they will still need some ripening.  Place them stem side down on a linen or cotton cloth (not terry cloth) and cover loosely with another cloth at room temperature.

Tart dough

  • 1 ½ cups flour
  • ½ t salt
  • ½ cup sugar
  • 8 T butter cut into a small dice
  • 4 T ice water

Filling

  • 6 large ripe and fragrant peaches
  • ¼ cup instant tapioca
  • ½ cup sugar
  • pinch of salt
Phyllis KiriginContributor: Phyllis Kirigin

Phyllis Kirigin is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at [email protected]

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