Yes, this happened, again. Very quickly I might add. Like a good little (want-to-be) baker, last week I made an extra batch of tart dough to freeze (instructions below). I was of course making a tart at the time, a very satisfying and savory one: Zucchini, Caramelized Onion and Pesto Goat Cheese. And so, when my friend’s birthday flew around the corner on Thursday, I turned to the freezer and was delighted to find a bag of last summer’s frozen peaches cuddled up next to the dough. I willed them out with a coconut promise of extra tropical flair. Garsh, the options are endless!
Coconut Peach Tart
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 19-inch pie dish
- Crust Dough:
- Flour – 3 cups flour
- Butter – 1.5 sticks butter, or 12 tablespoons butter
- Ice water – 8-9 tablespoons ice water (add ice to a cup and let it stand, or place a cup of water in the freezer for several minutes)
- Egg (optional) – 1 egg, beaten
- Coconut Peach Filling:
- Peaches – 1 1/4 cup frozen, canned, or freshly sliced peaches
- Coconut milk – 1/3 cup coconut milk
- Organic dark brown cane sugar – 1 teaspoon organic dark brown cane sugar
- All-purpose flour – 1 tablespoon
- Peach – 1/2 fresh peach for garnish, thinly sliced
- Coconut – 1 tablespoon coconut shreds for garnish
- Put the flour in a bowl.
- Using a sharp knife, or pastry cutter, cut in the butter in small flakes, mixing occasionally to coat the butter with flour. When you’ve finished the butter, use your fingers to break up the butter and mix it into the flour until the flour is a cornmeal-like mixture, or like chunky sand. (If you have a food processor, put the flour and tablespoon-size chunks of butter in the food processor, and pulse until you have a cornmeal-like consistency).
- Add one tablespoon of ice water at a time, mixing with a spoon. Stop when the mixture just comes together. Less water is better. Though it will seem flaky, knead the dough in the bowl with your hands about 5 times to form a ball. Divide the ball into four pieces and put the bowl in the refrigerator.
- Lay out a large sheet of plastic wrap (about 12 inches by 12 inches) on the counter, and transfer one section of dough to the center of the plastic wrap, leaving the remaining dough in the refrigerator.
- Without kneading, use your hands to mold the dough into a ball. It shouldn’t be perfect.
- Place another sheet of plastic wrap on top of the dough. Using the roll of plastic wrap, or a rolling pin, roll out the dough into a circle about 1/4 inch think. This is a rustic tart – the circle won’t be perfectly rounded. Put the plastic wrap-sandwiched circle in the refrigerator, laid flat.
- Repeat with the remaining sections. (You can also freeze your dough at this stage. Make sure the dough circles are fully wrapped in plastic, with no dough exposed. Seal the wrapped circles in a ziplock bag in the freezer indefinitely. When you are ready to make a tart, remove the dough from the freezer and allow to defrost in the refrigerator. Remove to room temperature about 20 minutes before rolling our your dough and assembling the tart.)
- Once you’ve finished with the dough, preheat the oven to 350 and pay attention to your fillings.
- Grease two baking sheets with butter, or line with parchment paper.
- Coconut Peach Filling:
- In a colander, drain off the excess water from frost on the frozen peaches for 10 minutes.
- Put the frozen peaches, coconut milk, jam and sugar in a small saucepan and bring to a simmer over medium-high heat.
- Reduce the temperature to medium low and mix the ingredients with a wooden spoon so they come together.
- Let the sauce melt for about 10 minutes, stirring occasionally to keep from burning.
- At 10 minutes, begin to dust in the flour as you stir, thickening the sauce ever so slightly. When the flour is fully incorporated, remove the sauce from the heat and transfer to a small bowl. Place in the fridge to cool.
- Grease a 9-inch baking dish and place a dough circle in the center.
- Spoon the briefly chilled sauce onto the center of the dough.
- Arrange the fresh peach slices on top of the sauce in a pinwheel pattern.
- Fold up the edges of the tarts, pinching together the dough every 2 inches or so to create pleats, like a skirt. This will cradle the filling and close the dough around the tart more securely, and rustically adorn the edges.
- Optional egg wash: To fancify your tart, beat together 1 egg and 1 tablespoon milk. Using a pastry brush, or improvising with a piece of paper towel or even your fingers, brush the tart dough with the egg mixture. Coat the dough surface with a thin layer. This will give your tart a lovely sheen (of course, I forgot to do this).
- Sprinkle the tart with coconut shreds. Be generous.
- Bake for about 45 minutes, or until the dough is golden brown.
Allergens: dairy, eggs, milk