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Peach & Brie Rustic Tart

  • Prep Time 15 min
  • Total Time 100
  • Chill Time 1 h
  • Serves: 8

Ingredients

  • 1 cup all-purpose flour, plus more for dusting 250 mL
  • ¼ tsp salt 1 mL
  • ½ cup cold unsalted butter, cut into cubes 125 mL
  • 2 ripe peaches, pitted, peeled and sliced into thin wedges
  • 1 tbsp honey 15 mL
  • 1 tbsp sugar 15 mL
  • 1 tsp chopped fresh thyme 5 mL
  • 1 tsp cornstarch 5 mL
  • 2 cans triple-cream brie cheese, cut into ½-in/1-cm cubes 60 g

Directions

  • Step 1

    Place the flour and salt in a food pro cessor. Pulse to combine. Add the butter, pulse until mixture resembles a coarse meal. With the motor running, slowly pour in 3 tbsp (45 mL) ice-cold water until dough forms a ball. Remove dough from processor and shape into a disk. Wrap in plastic wrap and chill at least 60 min. or up to 24 hr.

  • Step 2

    Lightly flour work surface. Roll pastry to 14-in. (35-cm) round, dusting work surface with more flour as needed. Transfer to baking sheet lined with parchment paper. Prick all over with fork.

  • Step 3

    Toss peaches, with honey, sugar and thyme. Stir in cornstarch. Arrange over top of pastry, leaving a 2-in.(5-cm) border. Fold over the pastry border to form a crust. Scatter Brie cubes over filling.

  • Step 4

    Bake on lowest rack of oven preheated to 425°F (220°C), for 20 to 25 min. or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.

Nutrition Facts

  • Nutrition Description Per serving (⅛ of the recipe):
  • Calories 220
  • Fat 14 g
  • Saturated Fat 9 g
  • Carbs 20 g
  • Sugar 7 g
  • Protein 4 g
  • Cholesterol 40 mg
  • Fibre 1 g
  • Sodium 115 mg

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