Peach Crumb Tart

Peaches! It's August and...peaches! How can you possibly resist the aroma of ripe, juicy peaches? They're just begging to come home with you and get baked into a pie. OK, some also got made in cocktails. But for sure there needs to be pie.

It's been a while since I baked a crumb cake and I definitely get cranky without a steady dose of crumb topping. So, instead of a classic peach pie, I made a buttermilk tart shell and streusel on top. Both bottom and crumb top get made in a food processor and no need to mess with fancy top crust for this one.

I did, however, spend the few extra minutes peeling the peaches because it's just not fun to bite into the texture of peach peels in what is otherwise a smooth filling. It may sound daunting but it's actually very simple to do and you'll thank yourself every time you bite into this tart. And please do serve it with a big scoop of vanilla ice cream because August and peaches should be savored fully. Enjoy!

by Hungry Couple

Prep Time: 30 Minutes

Cook Time: 45 Minutes

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Ingredients (8 Servings)

• Crust:
• 1 1/4 Cups all purpose flour
• 1/2 Teaspoon salt
• 2 Tablespoons sugar
• 1 Stick unsalted butter, chilled and cut into 1" pieces
• 2 - 3 Tablespoons cold buttermilk
• 
  
• Filling:
• 6 peaches
• 1/2 Cup sugar
• 1 Tablespoon lemon juice
• 1/4 Cup all purpose flour
• 1/4 Teaspoon salt
• 
  
• Topping:
• 1 1/4 Cups all purpose flour
• 1/3 Cup sugar
• 1 Stick unsalted butter, melted and slightly cooled
• 1/4 Teaspoon salt

Instructions

Make the crust by adding the flour, salt, sugar and butter to a food processor. Pulse a few times until the mixture resembles course crumbs. With the machine running, slowly add the cold buttermilk until a dough ball forms. Wrap in plastic and refrigerate for at least 30 minutes.

While the dough is chilling, bring a large pot of water to a boil, place the peaches in the boiling water for 1 minute and remove with a slotted spoon. Allow to cool and the peels should come off very easily.

Slice the peaches and add to a large bowl. Toss them with the sugar, lemon juice, flour and salt and set aside while you make the crumb topping.

Add the flour, sugar and salt to the food processor (no need to wash it from when you made the base dough) and pulse to combine. Pour in the melted butter and pulse until thoroughly incorporated.

Pre-heat the oven to 350 degrees.

Remove the dough from the refrigerate and roll out on a floured surface to a circle (approx. 10") Drape into a 9" tart pan with a removable bottom and trim the edges. Add the peach filling to the shell. Using your hand, crumble the topping over the peach filling and place the tart on a baking sheet to catch any drips. Bake for approximately 45 minutes or until the top is a light golden brown.

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