Rhubarb and peach tart - house beautiful
1 tart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Flaky Butter Pastry | |
| Flour for rolling | ||
| ½ | pounds | Rhubarb, cut crosswise into 1/2-inch chunks |
| 2 | Medium ripe peaches or nectarines, peeled and sliced 1/2-inch thick | |
| 2 | teaspoons | Kirsch or vanilla extract |
| ½ | cup | Sugar |
| 2½ | tablespoon | All-purpose flour |
| 1 | teaspoon | Unsalted butter |
Directions
Roll out the dough as directed for the desired tart size. Transfer the dough to a baking sheet and refrigerate while you prepare the fruit.
In a medium bowl, toss the fruit with the kirsch or vanilla and all but 1 T of sugar. Set aside.
In a small bowl, combine the 2½ tablespoons flour with the remaining sugar. Remove the dough from the refrigerator and sprinkle the flour-sugar mixture evenly over the dough, leaving a border uncovered as directed above. Arrange the fruit evenly over the flour-sugar mixture. Fold the rlrn of dough over the fruit, crimping the seams lightly with moistened fingers. Shave the butter on top of the fruit.
Bake the tart in a preheated 400'F oven as directed above.
House Beautiful/August/1994 Scanned and fixed by Di and Gary