Yes, I’m crossing off that wish list one by one. It’s awesome.
I have a friend who dislikes all fruits that begin with a letter P, pineapple, pears, peaches. It’s too bad, because peaches are the fruits of summer. They are sweet, juicy, and have that soft, fuzzy skin that’s so hard to resist. The best part is biting into one and letting all the peachy good juices flow into your mouth and around your teeth. Truly one of summer’s treasures.
Now imagine those juices concentrated and slightly caramelized, and the softened slices of peaches bathing in it. Imagine a golden, flaky, buttery crust cradling the fruit.
Each bite is a clash of textures, with the peach slices willingly giving way to the crisp crust. What better way to capture the essence of summer in a dessert?
I love how the full flavour of the fruit shines through. It isn’t over-sweetened, like a lot of fruit pies. Baking really brings out the taste of the peaches.
Plus, it’s so easy. The crust is rolled out into a rectangle and folded around the filling. No tranferring to a pie plate, no patching the dough, no fluting.
Serve with ice cream or whipped cream, or why not both, for a decadent yet light dessert. Or have as a sweet snack on the go. It’s easy serving it to the kids; they can hold the pieces in their hands.
1 1/2 c. all-purpose flour
1 Tbsp. sugar
1/2 c. unsalted butter, cold
1 generous pinch of salt
3-4 Tbsp. ice cold water, depending on the humidity of your kitchen
4 good-sizes peaches, cut into slices
1 Tbsp. flour
2 Tsp. corn starch
1 generous Tbsp. brown sugar
pinch of salt
1-2 Tbsp. butter, melted, for brushing, optional
- Whisk together the sugar, salt, and flour. Preheat the oven to 400 degrees
- Using a pastry blender, cut in the butter until the mixture resembles peas.
- Add the water, one Tbsp. at a time, and toss with a fork until the dough begins to come together.
- Turn the dough out onto a piece of parchment paper for rolling.
- Dust your rolling pin and the dough with flour. Roll into a rectangle slightly larger than 9×12 inches.
- Trim the dough into a neater rectangle. Don’t toss the edges, bake them for a treat!
- For the filling, mix together the flour, corn starch, and sugar in a small bowl. Press onto the rolled dough, leaving a half an inch border.
- Layer the fruit onto the dough, overlapping slightly, leaving a 1-inch border all around.
- Fold the long sides of the rectangle over the fruit, the the short sides, folding and pressing the edges.
- Bake for 30 minutes, or until the peaches are softened and the crust is golden. Brush with melted butter if desired, it increases shine.