July 30, 2017
Desserts, Fruit, Kid Pleaser,
Quick Meals, Brunch, Entertaining, Fall/Autumn, Summer, No Eggs, Vegetarian, Flour, Pies, Cobblers/Tarts, Kosher Dairy more
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In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
Add remaining water, if necessary. Do not process more than 30 seconds.
Turn the dough out onto your work surface and gather it into a ball. Cover with plastic wrap, and refrigerate for about one hour before using.
While the pastry is chilling, line a baking sheet with parchment paper.
Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.
On a lightly floured surface, roll each portion of pastry into a 7 inch circle.
Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.
Place in the refrigerator to firm up the pastry while you make the filling.
In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.
Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch border around the outside edges of the pastry.
Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together.
Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
Preheat the oven to 400 degrees F.
Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart.
Remove from oven and place on a wire rack to cool before serving.
Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.
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