Peach & Brie Rustic Tart

Prep time: 15min
Total time: 100min
Serves: 8
1 cup
all-purpose flour, plus more for dusting
250 mL
1/4 tsp
salt
1 mL
1/2 cup
cold unsalted butter, cut into cubes
125 mL
3 tbsp
ice water
45 mL
2
ripe peaches, pitted, peeled and sliced into thin wedges
1 tbsp
honey
15 mL
1 tbsp
sugar
15 mL
1 tsp
chopped fresh thyme
5 mL
1 tsp
cornstarch
5 mL
2 cans
triple-cream brie cheese, cut into 1/2-in/1-cm cubes
60 g
Per serving (1/8 of the recipe):
calories
220
fat
14 g
saturated fat
9 g
carbs
20 g
sugar
7 g
protein
4 g
cholestrol
40 mg
fibre
1 g
sodium
115 mg

Directions

  1. Place the flour and salt in a food pro cessor. Pulse to combine. Add the butter, pulse until mixture resembles a coarse meal. With the motor running, slowly pour in water until dough forms a ball. Remove dough from processor and shape into a disk. Wrap in plastic wrap and chill at least 60 min. or up to 24 hr.

  2. Lightly flour work surface. Roll pastry to 14-in. (35-cm) round, dusting work surface with more flour as needed. Transfer to baking sheet lined with parchment paper. Prick all over with fork.

  3. Toss peaches, with honey, sugar and thyme. Stir in cornstarch. Arrange over top of pastry, leaving a 2-in.(5-cm) border. Fold over the pastry border to form a crust. Scatter Brie cubes over filling.

  4. Bake on lowest rack of oven preheated to 425°F (220°C), for 20 to 25 min. or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.