Peaches can be found in abundance at almost every farmers market in Colorado at the moment. I bought plenty last week and still have lots in my fridge.
This peach tart with thyme sugar was the dessert of this weekend. After spending almost all week rushing from one doctor’s appointment to the next it was nice to be back in my kitchen and relax while baking. No, no worries, nothing serious here, just routine check ups before school starts, mostly with my teens. On top, at the end of the week, one got braces and the other one all four wisdom teeth removed. Yes, we know how to have fun around here.
But let’s get back to my peach tart with thyme sugar. It consists of a flaky homemade pie crust, fresh peaches, and sugar, that I spruced up with fresh thyme. Super easy and unbelievably delicious.
Don’t miss out on this peach tart with thyme sugar. It is an absolute keeper recipe!
Detailed pictures to help you prep your pie crust can be found here.
| Peach Tart with Thyme Sugar | | Print |
- For the tart crust (makes 2 crusts)
- 2 cups (240 g) flour
- ¼ cup (48 g) sugar
- ½ teaspoon kosher salt
- ½ pound (2 sticks or 227 g) cold unsalted butter, diced
- 6 tablespoons (3 ounces, 90 g or 90 ml) ice water
- For the topping:
- 3-4 Colorado peaches, peeled and cut into thinner wedges
- 2-3 teaspoons fresh thyme leaves
- ⅓ cup (110 g) sugar
- thyme sprigs, for decoration
- Preheat your oven to 400 F Convection. Grease a rectangular tart pan and two small ramekins.
- For the pastry:
- In a food processor fitted with a steel blade mix together the flour, sugar and salt. Add the butter and mix until it the butter is pea sized.
- While the food processor is running add all the water at once and mix in. Don't over mix.
- Remove the dough onto a floured surface and roll it into a ball.
- Divide into two equal halves and flatten to a disk.
- Refrigerate the disk dough for at least one hour.
- Freeze or refrigerate the second disk dough for another occasion.
- Roll the dough out and arrange in your prepared baking dishes.
- Prebake the crust for 10-14 minutes.
- In the meantime, rub the thyme into the sugar, so it gets to release its oils. Set aside.
- Arrange the peach slices on the prebaked crusts. Sprinkle the peaches with thyme sugar to your liking.
- Cover the crust rims with foil to prevent them from getting to dark.
- Bake the tarts for another 25-30 minutes or until the peaches are baked through.
- Let cool before serving.
- Decorate with thyme sprigs.
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