Rustic Peach and Vanilla Tart

Topped with beautiful seasonal fruits, and easy to make without a mold: the Rustic peach and vanilla pie has it all! After marinating the peaches with vanilla, simply arrange them on the dough and pop them in the oven. It's as simple as that...

You probably already know the rustic tart? This is the tart that we bake without mold, it is simply formed by closing its edges over the filling. It holds itself together in short. It is practical and delicious too!

Ingredients to plan for this rustic peach pie

For this pie, I chose to beautiful seasonal peaches. When choosing them, take them ripe for their fragrance but not too soft because they must hold together once sliced.

As for the vanilla, I used two different ones: liquid vanilla extract and vanilla powder (from the vanilla pod). It's convenient, you can easily find it in stores now. Note that if you don't have vanilla powder, you can use a vanilla pod or add more vanilla extract.

To prepare the pie crust, that simple ingredients, which you certainly have at home: flour, brown sugar, unsalted butter, almond powder, egg and salt.

This recipe is simple and inexpensive, considering that it uses seasonal fruits.

How to make a rustic peach pie

We start by preparing the pie crust, you can even make it in advance, the day before for example. If this is the case, you have to bring it back to room temperature a little when spreading it to make it easier.

To make the dough, just beat the butter and the brown sugar. We add the other ingredients, the flour last. This dough requires refrigeration time to have an ideal texture (1 hour).

During the cooling time of the dough, you can make the garnish. To do this, we slice the peaches without peeling them and then add them to a container containing brown sugar, cornstarch, lemon, vanilla, a touch of cinnamon and salt.

The peaches are left to macerate for 45 minutes: this allows the liquid contained in the fruit to settle in the bottom of the container, and not to soak the dough afterwards.

Then, spread the dough into a large circle, garnish with peaches, leaving a space on the edge for folding. To garnish: either put them in "loose" or place them rose window like me. Your rustic peach pie is ready!

After coating with egg yolk and sprinkling with brown sugar, all that's left to do is put it in the oven.

How to taste this peach pie?

This tart can be enjoyed warm straight out of the oven or even cold depending on your taste. I recommend adding a nice scoop of vanilla ice cream, it's so delicious!

If you don't like ice cream, know that even eaten "plain" this rustic peach tart is still very good.

Other recipes to try

If you like fruit pies to share, I also recommend these other recipes from the blog:

• Strawberry rhubarb almond tart
• Raspberry mascarpone tart Breton palet
• Key lime pie no cook
• No-Bake Ripe Lemon Pie
• Coconut red berry mascarpone tart

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Rustic Peach and Vanilla Tart

4.32 on 16 votes

Golden as you wish, we love this rustic tart with seasonal peaches marinated in vanilla ...

Amount : 5 people

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Prepare in advance 25 minutes min

Cook time 45 minutes min

Total 1 time h 10 minutes min

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Ingredients 

Pastry

• 250 g wheat or spelled flour
• 40 g almond meal
• 85 g light brown sugar
• 175 g softened butter
• 1 pinch salt
• 1 oeuf

Peach garnish

• 4-5 ripe but rather firm yellow peaches
• 55 g light brown sugar
• 1 cs lemon juice
• 1 cc vanilla extract
• 0,5 cc vanilla powder in the pastry department
• 1 cs cornstarch
• 0,25 cc cinnamon powder
• 1 pinch of salt
• 1 egg yolk and brown sugar for the gilding

Prepare in advance 

Rustic pie crust

• In a container or in a food processor, beat the butter and brown sugar to obtain a creamy mixture. Add the ground almonds, salt and mix. Then incorporate the previously beaten egg and the flour in several batches.
• Form a ball with the dough and wrap in cling film. Refrigerate 1 hour.

Peach garnish

• Wash and slice the peaches: neither too thin nor too thick. Put aside.
• In a large bowl, combine the brown sugar, cornstarch, lemon juice, vanilla extract and vanilla powder, cinnamon and salt.
• Add the sliced ​​peaches and coat them well with the mixture, with a spatula. Let stand 45 minutes.

Assembling the pie

• Preheat the oven to 190 ° traditional heat.
• Roll out the dough on a sheet of baking paper using a rolling pin. Make a large circle about 35cm in diameter.
• Garnish the dough with the peaches by making a rosette with the slices (from the outside to the inside). Keep 5cm of empty space at the edge. Do not put the remaining liquid in the container so as not to soak the pie.
• Fold the edge of the dough inward by folding it. Cover with egg yolk with a brush and sprinkle with brown sugar.
• Bake for about 45 minutes, the tart should be golden, and the peaches should be well cooked. If necessary during cooking, add aluminum foil so that it does not burn. Then let cool on the rack.

Notes

This pie will keep in an airtight container for 3-4 days at room temperature or a little longer in the refrigerator. 

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