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Fig & Peach Tart

Created by ellie on June 20, 2021

FOR PASTRY
2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cold, chopped, plus 2 tablespoons unsalted butter, cold, chopped)
1 egg yolk
1 tablespoon water, cold
FOR FILLING
11 ounces peaches (this should be 2 peaches)

Step 1: To make the pastry: in a bowl combine the first 4 ingredients (-butter), cutting in or rubbing with your fingers the ingredients together until they resemble fine crumbs. In a cup beat the egg yolk and water together and add to the ingredients and then using your hands knead all together to form a ball of dough. Wrap in plastic wrap and refrigerate for 1 hour.
Step 2: Preheat oven to 400 degrees F.
Step 3: Remove pits from peaches and then slice them into 3/4 inch thick slices and quarter the figs. Place fruit in a bowl and toss with next 5 ingredients (vanilla - cornstarch).
Step 4: On a work surface place a piece of parchment paper and place ball of pastry on the paper. Flour a rolling pin and roll out pastry into a circle which is 1/4 inch thick and about 14 inches in diameter. Place the parchment paper with the dough on a baking sheet.
Step 5: Arrange the fruit slices in the center of the dough, leaving a 2 inch border. Fold edges of the pastry over the fruit. Using a pastry brush, lightly brush the top of the pastry with the beaten egg withe and then sprinkle with the sugar.
Step 6: Bake for 40 minutes or until the top of the pastry is dark golden-brown. Can be served warm or at room temperature.