- Your News
This quick, easy pie will go quick at your summer cookout, and the short bake time won’t heat your kitchen too much.
1 basic tart recipe (recipe follows)
3 fresh peaches
½ can sweetened condensed milk
1 teaspoon flour
1 teaspoon vanilla extract
½ teaspoon salt
Prepare and chill tart dough. Rollout dough and trim to a circle one inch larger than the diameter of the pan. Pan dough and press into scallops. Chill pan
Preheat oven to 350 F.
Peel and chop peaches.
In a large bowl, mix flour, salt, vanilla and egg until smooth. Stir in peaches.
Prebake shell until no longer doughy about 20 minutes. Remove from oven and cool on a cookie sheet.
Fill the shell, being careful not to overfill pan, with peach mixture and bake for 30 minutes.
Cool before cutting.
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1⁄4 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 teaspoon salt
8 Tablespoon (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes
In a small bowl, stir together the egg yolk, water and vanilla. Set aside.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.