Peach Crumb Tart

If you want to add more lacto ovo vegetarian recipes to your recipe box, Peach Crumb Tart might be a recipe you should try. This side dish has 351 calories, 3g of protein, and 20g of fat per serving. For 79 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have unsalted butter, ground ginger, cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. 292 people found this recipe to be yummy and satisfying. It is brought to you by Completely Delicious. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. If you like this recipe, you might also like recipes such as Raspberry-Almond Crumb Tart, Cranberry-Orange Crumb Tart, and Raspberry Almond Crumb Tart.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust, combine the flour, salt and sugar in a bowl. Add the cubed butter and toss until coated. Dump the mixture out onto a flat surface and use a rolling pin to flatten the butter into the flour, using a bench scraper to bring the mixture back together as needed. You may alternately use a pastry blender to cut the butter into the flour mixture. Return the mixture to the bowl and add the cold vodka and water and mix with a spoon until the dough begins to come together. Use your hands to form the dough into a disk, cover with plastic wrap, and chill for at least 2 hours in the fridge.Preheat oven to 425 degrees F. Grease an 11-inch tart pan with a removable bottom. You may use a smaller tart pan if you wish, but you will have extra pie crust dough and the filling will be thicker.On a well floured surface, roll the pie crust out to a rough 13 inch circle and transfer to the prepared tart pan. Fold down the edges so that the crust sticks up just a bit higher than the pan. Set aside.To make the topping, mix together the sugars, lemon zest, 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. Let cool to room temperature and remove tart from pan. The tart can be served warm or at room temperature.

 

Step by step:

1. To make the crust, combine the flour, salt and sugar in a bowl.

2. Add the cubed butter and toss until coated. Dump the mixture out onto a flat surface and use a rolling pin to flatten the butter into the flour, using a bench scraper to bring the mixture back together as needed. You may alternately use a pastry blender to cut the butter into the flour mixture. Return the mixture to the bowl and add the cold vodka and water and mix with a spoon until the dough begins to come together. Use your hands to form the dough into a disk, cover with plastic wrap, and chill for at least 2 hours in the fridge.Preheat oven to 425 degrees F. Grease an 11-inch tart pan with a removable bottom. You may use a smaller tart pan if you wish, but you will have extra pie crust dough and the filling will be thicker.On a well floured surface, roll the pie crust out to a rough 13 inch circle and transfer to the prepared tart pan. Fold down the edges so that the crust sticks up just a bit higher than the pan. Set aside.To make the topping, mix together the sugars, lemon zest, cinnamon, ginger and melted butter together in a bowl.

3. 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.

4. Bake until crumb topping is golden brown and juices are bubbling, 35-45 minutes.

5. Let cool to room temperature and remove tart from pan. The tart can be served warm or at room temperature.

Nutrition Information:

covered percent of daily need