Note to self: Bad Weather = Bad Pictures
I have learned this through experience. When there is no good sunlight, my pictures turn out horrible. It is already a struggle for me to get decent pictures of my food, so throwing in the fact that I can’t get sunlight makes things even worse. Today’s post and an upcoming banana bread post are going to have some pretty terrible pictures unfortunately. I do my best when I edit them (on a free and not very impressive website) but again I am no expert. So I apologize for the lack of appetizing photos. I can pretend to blame the weather, but part of it is the fact that my food just does not come out perfect like in the pictures I see before making it. I try my best though!!
This tart was especially difficult to get good pictures of. I made it before dinner, so by the time I was ready to take photos, the sun was not in the best position to give me lots of natural light. On top of that, the fruit lost its bright and beautiful color when I baked it:( Despite it’s appearance, everyone filled their bellies with a slice of it’s warm fruitiness!
My sisters and mom all ate their pieces without complaint, but with no big cheers! I tried a small piece, but I was not impressed. I had high expectations for this tart, so I was very disappointed. Personally I thought the crust was a million times better than the fruit. As I may have mentioned before, I am not a big fruity dessert person. I much prefer to eat my fruit fresh! Aside from apples (which I love either baked or fresh), I believe most fruit should be eaten as is! Why change something that’s already perfect?! I thought the fruit from the tart tasted delicious before going into the oven, but after it came out I felt like it lost a lot of it’s flavor. I also wasn’t a big fan of the vanilla flavoring:( Like I said though, the tart crust was yummy! I mean why wouldn’t it be?! It’s sugar, flour, and butter!! I loved that it got nice and golden!
Picture’s don’t really do the crust justice!
Warning!! The recipe says to add some of the leftover juices onto the fruit before baking, but I suggest not doing that! There was a pool in my tart when it came out of the oven and I only added a tiny spoonful on top. The recipe warns that too much juice will cause the crust to be soggy, but it also says to add most of the juices back in. Take my advice and don’t add any of the juices back onto the top of the fruit.
The recipe comes from sallysbakingaddiction.com
Rustic Strawberry Peach Tart
yield: 1 TART
- 2 ripe peaches, peeled, pitted, sliced (not frozen)
- 2 cups (about 300 grams) sliced fresh strawberries (not frozen)
- 2 Tablespoons (30 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (190 grams) all-purpose flour
- 3 Tablespoons (45 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
- For the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
- For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
- Preheat oven to 425F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
- Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
- If you wish to drizzle with vanilla glaze. Serve warm or at room temperature.
*Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.