With temperatures dipping from 75 to 90 and back again like a boomerang summer that just won’t quit, we here at 6D are willing fall to start in earnest and we’re dreaming of highs in the low 70s. To help it along, we’ve started baking again, heat be damned – the pumpkin goods are out, the lattes are cinnamon-heavy, and the desserts should be full of stone fruits.
This peach and plum tart celebrated the end of summer bounty and is the perfect treat to share with an office of sweet-lovers you’re working on winning over (or that maybe owe you a report or two that you’ve been meaning to ask after…) It’s sweet, a little tart, and the crust is flaky and perfectly golden brown.
Stone Fruit Tart
Filling:
2 medium plums
2 medium peaches
¼ cup brown sugar
¼ cup sugar
1 tablespoon flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch salt
Crust:
2 1/2 cups flour, plus more for rolling dough
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 stick cold butter, cut into 1/2 -inch pieces
2 eggs, divided usage
5-8 tablespoons ice water
Directions:
To make your pastry: Mix the flour, sugar, salt and baking powder. Add the butter and use a pastry blender or fork to incorporate until butter is pea sized – don’t overwork your dough. Mix 1 egg with 2 teaspoons of ice water and combine with the dough just comes together (if still too dry, add additional water one teaspoon at a time). Turn the dough onto a sheet of plastic wrap and form into a flattened round about 6 inches in diameter. Wrap and refrigerate for at least 1 hour.
When there are 30 minutes left of chill time, make your filling: Slice your peaches and plums. In a bowl, mix fruit, sugar, flour, and spices. Set aside.
When you’re ready to make your tart: preheat oven to 375. Remove your dough from the fridge onto a lightly floured surface. Roll out into a large rectangle. Transfer to a parchment-paper lined cookie sheet. Leaving one half inch border on each side, layer in your peach and plum slices, alternating rows of peaches and plums. Fold long sides, then short sides in, and brush the crust with egg wash (1 beaten egg with 1 tablespoon water.) Place in center of your oven and bake until golden, about 45 minutes. Allow to cool for 15 minutes before serving.
