Peach Crumb Tart
A summer peach pie topped with a crisp streusel, baked in a tart pan.
Ingredients
For the crust:
- 1 ¼ cup all-purpose flour (180 grams)
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- ½ cup unsalted butter , cold and cut into cubes (113 grams)
- 2-4 tablespoons ice cold water
For the filling:
- 4 cups peaches , sliced (850 grams, about 5 medium)
- ⅓ cup granulated sugar (60 grams)
- 2 tablespoons cornstarch
For the topping:
- ¾ cup all-purpose flour (100 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅓ cup unsalted butter , melted and cooled (75 grams)
Instructions
To prepare the crust:
- To make the crust, combine the flour, salt and sugar (if using) in a bowl. Add the cubed butter and toss until coated.
- Use a pastry blender to cut the butter into the flour mixture. Add 2 tablespoons of water and mix with a spoon until the dough begins to come together, adding more water a little at a time as needed.
- Use your hands to form the dough into a disk, cover with plastic wrap, and chill for at least 2 hours in the fridge.
To make the tart:
- Preheat oven to 425 degrees F. Grease an 8 or 9-inch tart pan, preferably with a removable bottom.
- On a well floured surface, roll the pie crust out to a rough 11 inch circle and transfer to the prepared tart pan. Trim off any overhanging crust.
- To make the topping, mix together the sugar, cinnamon, ginger and melted butter together in a bowl. Mixture will be crumbly. Set aside.
- In a separate bowl, toss the sliced peaches together with the sugar and cornstarch. Dump peaches into the prepared tart crust and evenly sprinkle the topping on top.
- Bake until crumb topping is golden brown and juices are bubbling, 35-45 minutes. If crumb topping browns too quickly, cover loosely with foil.
- Let cool to room temperature and remove tart from pan. The tart can be served warm or at room temperature.
Notes
NOTES:
- This tart can also be baked in an 8 inch pie pan.
- Feel free to use your favorite pie crust recipe, or even store-bought prepared pie crust.
Calories: 273kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 102mg, Potassium: 132mg, Fiber: 1g, Sugar: 19g, Vitamin A: 561IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
