I am so excited to share this recipe for white peach, thyme, and rose water tart. What I love so much about it, besides that it's delicious, it’s dairy-free, vegan, and low-fat! Triple threat over here! Paired with this tart is a dollop of Halo Top’s Lemon Cake ice cream. If you haven’t had Halo Top Ice Cream yet, do yourself a favor and get a pint! Momma Crawford and I are OBSESSED with this stuff. We can put a dent in a pint of ice cream. We have to buy multiple pints at the store because one usually doesn’t last while we unload the groceries. So, when they wanted to sponsor this post I said: “YES PLEASE!”
Next to a classic lattice topped pie, the humble tart is one of my favorite pastry confections to create. A few weekends back, I went to my local farmers market in search of berries and come back with bags filled with peaches (I was very close, right?). I decided to use up my bounty of peaches by baking them into this delicious summer tart. This white peach tart is flavored with fresh thyme from the garden and floral rose water. All these flavors complement each other so beautifully. The tart is warm, buttery, and with the perfect blend of sweet and herbal. Also, this crust I used from Food52 may be the GREATEST pie crust I have ever made. The butter and vinegar combo make the flakiest, most buttery crust I’ve had. So good! Summer baking at its finest!
White Peach, Thyme & Rose Water Tart
Original crust recipe from Food52
Tart recipe inspired by Entertaining With Beth
For the crust
1 ¼ cups unbleached all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons granulated sugar
½ teaspoon ground cinnamon
¼ cup unsalted vegan butter, cut into 1/2-inch pieces
3 tablespoons cold water
3 tablespoons rose water, cold
2 tablespoons vinegar
½ cup ice
¼ cup sugar-free peach or apricot preserve
2 tablespoons honey
3 to 4 firm white peaches, cut into 1/2-inch wedges
In a large mixing bowl or in a large food processor, whisk (or pulse) together the flour, salt, and sugar. Add the cubed butter and cut into the flour mixture, working until mostly pea-size pieces of remain.
In a liquid measuring cup, combine the water, rose water, vinegar, and ice in a large measuring cup or small bowl. Pour 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Begin adding more of the ice water, a tablespoon at a time, until the dough begins to come together. All the little flakes of flour should pull away from the sides of the bowl and become incorporated into the dough.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour to overnight. I prefer leaving my crust to set for an hour. The butter has enough time to firm up again and I find it easier to work with.
Preheat the oven to 400 F. On a large, lightly floured cutting bowl or clear surface, roll out the dough and fit into a 9" tart pan. If need be, remove some of overhanging, excess dough and gently pat into the thinner parts of the crust. In a small bowl, stir together the preserve and honey and microwave for 10-15 seconds. You’re just looking to slightly liquefy the preserve. This will make it easier to spread.
Spread a single layer of compote on the bottom then begin arranging the sliced peaches. When placing the peaches, you’re looking for escargot pattern (think the black and white stripped spinning circle from the ‘Twilight Zone’ intro). You want to start from the outside and work your way into the center, layering each peach, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center. Top the peaches with freshly chopped thyme.
Bake in a preheated oven for 15 minutes and then reduce the heat to 350 F and bake for an additional 20 minutes, until the edges begin to turn a nice golden brown. Allow tart to cool for 30 minutes before cutting and serving.
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