Peach Pie/Tart Recipe


For the Crust:

• 1 cup all-purpose flour

• 1/4 cup unsalted butter, cold and cubed

• 2 tablespoons granulated sugar

• 1/4 teaspoon salt

• 2-3 tablespoons ice water

For the Filling:

• 2-3 ripe peaches, peeled, pitted, and sliced

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon (optional)


• Preheat your oven to 375°F (190°C).

• In a mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

• Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes.

• While the dough chills, prepare the filling. Cut the peaches into cubes, in a sauce pan heat water and sugar bring to a boil then stir in the peaches cook for 10 minutes or until soften. Add slurry so it will be thickened and the cinnamon. 

• On a floured surface, roll out the chilled dough into a circle about 1/8-inch thick.

• Transfer the rolled-out dough to a tart pan or a small pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge.

• Arrange the peach filling in the crust.

• Place the tart in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

• Allow the tart to cool slightly before serving. You can optionally dust it with powdered sugar or serve it with a scoop of vanilla ice cream for added deliciousness.

Enjoy your homemade small peach tart!

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