Peach & Brie Rustic Tart
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 8
Ingredients
- 1 cup
- all-purpose flour, plus more for dusting
- 250 mL
- ¼ tsp
- salt
- 1 mL
- ½ cup
- cold unsalted butter, cut into cubes
- 125 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 ½-in/1-cm cubes
- 60 g
Directions
Step 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 3 tbsp (45 mL) ice-cold 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.
Step 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.
Step 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.
Step 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 220
- Fat:
- 14 g
- Saturated Fat:
- 9 g
- Carbs:
- 20 g
- Fibre:
- 1 g
- Sugar:
- 7 g
- Cholesterol:
- 40 mg
- Protein:
- 4 g
- Sodium:
- 115 mg