GEORGIA PEACH TART
INGREDIENTS ~ SERVES 8
PASTRY
2 cups Flour
1 tsp Sugar
¼ tsp Salt
1 cup Butter, cold
2 Eggs
PEACH COMPOTE
4 Peaches, pitted
2 tbsp Sugar
pinch of Salt
2 tbsp Butter
1 tbsp Lemon Juice
1 tsp Lemon Zest
¼ cup Water
TOPPING & GLAZE
3 Peaches, pitted, halved
& thinly sliced (reserve one half unsliced)
¼ cup Apricot Jam
1 tbsp Water
In a large bowl mix flour, sugar, and salt. Add cubed butter, and using fingertips mix butter into flour mixture. Add eggs and mix until dough comes together. Shape into a disk, cover and refrigerate for at least 30 minutes.
For compote, toss chopped peaches with sugar and salt in a medium bowl. Melt butter in sauté pan, and sauté peaches for 3 minutes. Add lemon juice, zest and water, and simmer until peaches are tender, and juices have thickened. Remove compote form heat and cool completely.
Preheat oven to 350ºF. Remove pastry dough from refrigerator. Butter a 10-inch tart pan. Roll out dough into a 12-inch diameter circle about 1/8-inch thick. Place dough in tart pan lightly pressing dough into the sides of the pan, and remove excess dough from edges. Dock using tines of a fork. Pour peach compote into pastry and spread out in an even layer. Lay thinly sliced peaches slightly overlapping in a circle around the outer perimeter of the compote. For the center, arrange peach slices skin-side up at a 45-degree angle and overlapping starting from the outside and working your way to the center. When only a dime-sized portion of compote is visible at the very center, use a melon baller to ball out a center from the unsliced peach half.
Place tart in oven and cook for 1 hour or until lightly browned. Remove from oven, and cool on wire rack. Make glaze (nappage) by heating apricot jam and water in a small saucepan over medium heat until simmering and syrup consistency. Remove from heat and strain through fine-mesh strainer to remove any chunks of fruit. Using pastry brush brush glaze over peaches on tart to create a shiny glisten. Serve warm with vanilla ice cream.