Open-Faced Peach Kutchen Tart
- 1 cup all-purpose flour
- 1/4 teaspoon Davis Baking Powder
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, in small chunks
- 1 egg
- 1-2 tablespoons cold water, as required
- Filling :
- 2-3 large peaches, skins off, pitted, cut in wedges
- 2 tablespoons unsalted butter, in small pieces
- 1 tablespoon peach schnapps
- 2-3 tablespoons sugar
- 1 beaten egg with 1 tablespoon half and half
- Sugar for sprinkling
For dough, in a food processor, mix flour, Davis Baking Powder, sugar and salt. Pulse to blend. Then add butter and pulse to break up butter into flour to get a coarse, crumbly mixture. Add egg and most of water. Pulse to make a mass. Turn out onto a lightly floured work surface and knead a few seconds. Form into a disc, wrap well and chill about 20-30 minutes.
Prepare peaches while dough is chilling. Toss with sugar and brandy.
Preheat oven to 425 F. Line a large baking sheet, double up (one inside another)with parchment paper. On a lightly floured surface, roll dough to a 9 or ten-inch circle. Transfer to baking sheet by folding in quarters and unfolding on baking sheet. Mound the fruit in center or arrange wedges in concentric circles, leaving a small border and dot with butter. Fold in border inwards. Brush crust that is exposed with egg wash and sprinkle on some sugar.
Bake until peaches are bubbly, about 25-35 minutes.
Serve warm or room temperature with peach ice cream.
This has the flavor notes and homey-ness of a peach kutchen but is a trifle more sophisticated. A basic butter dough presents a filling of fresh peaches. Quick and easy, this is just perfect for unexpected friends or family, following a fast BBQ supper. If you have the dough made, you are one-step ahead.