Country Peach Tart

I live in the heart of South Carolina’s peach country; and during this time of the year we have an abundance of peaches available to us.  You can not drive Highway 25  without passing what seems like hundreds of peach stands and twice as many signs directing you to them - as if there was any chance you might miss them.  This is also that time of year when you start to run out of ideas of what to do with peaches, after you have canned, pickled, frozen, baked, grilled and eaten yourself sick.  So when I hosted a dinner party a few days ago and was pondering a dessert, the first thing that came to mind was the classic Country Peach Tart.  Okay, maybe the first thing that came to mind was a peach cobbler, but it was over 100 degrees outside and I was thinking “lite and easy.”

Many thanks to Mark Kelly at Lodge Cast Iron for providing the perfect cooking and serving vessel for this dessert.  By the way, as I mentioned in a previous posting, this cast iron griddle makes perfect crepes as well!

Country Peach Tart Recipe

Ingredients:

1 12-inch pie crust

4 large, ripe peaches, pitted, halved and sliced

4-5 tablespoons peach preserves
2 tablespoons water

2 tablespoons brown sugar

1 teaspoon cardamom

2 tablespoons butter, optional

2 tablespoons cream, or milk

2 tablespoons sugar

Preparation:

Preheat oven to 400F. Combine peach preserves and water, and warm on low heat until spreadable.  Let cool slightly.  Toss peaches with brown sugar and cardamom.

Roll out chilled dough to make a circle about 12 inches in diameter. Place on a baking sheet* and coat evenly with preserves to about 2 inches from the edge. Mound peach slices on dough, leaving a 2-inch border of dough around the peaches. 

Fold the dough up over the peaches forming a nest, but leaving the center exposed. Brush the exposed crust with cream and sprinkle with sugar. Bake 30 minutes in preheated oven, then allow to cool at least 10 minutes before serving.


*  I used a Lodge Cast Iron Griddle for this application.