Summer fruit shines in this rustic fruit tart (also called a Galette). Peaches and strawberries are surrounded by a light and flaky tart dough – so much easier to make than pie!
And now on to this beauty – my Rustic Strawberry Peach Tart. Also called a freeform tart or a galette. It is one of the best things I have ever made and definitely my favorite thing of the summer. It is similar to pie, but the crust is so simple to make, and it is a little bit sweeter than traditional pie crust. It almost reminds me of a sugar cookie crust, stuffed with delicious fruit. Can’t go wrong with that!
Do you guys ever have recipes that you have been meaning to make, but just never get around to? This tart was one of them for me. So much to bake, so little time!
I’ve been seeing similar desserts all over blogs and Pinterest lately, but the real reason I’ve had rustic fruit tart on my mind for years (literally, it took me that long to finally make one) is because of my favorite dessert at one of my favorite restaurants in New York, Sfoglia (we wrote a blog entry about it here). They have a rustic fruit tart year round with seasonal fruit. Apples and pears are good and all, but I count down the days for their summer tarts, with some combo of berries and peaches. They serve it warm with a giant scoop of gelato on top – nothing is better! I’m so excited that I can re-create their dessert in my kitchen any time that I want!
I loved this tart so much when I made it that I had to put it up on Instagram! Check it out – the iPhone really takes a good picture if you have the right lighting!
I love this picture of the pre-baked tart, before I crimped the edges. Don’t the peaches almost look canned / frozen? Fresh peaches are SO perfect right now! I eat about two a day. At least. Sometimes I’ll switch it up and have nectarines instead, but I need at least two a day this time of year.
Confession – TheBetterHalf and I finished this whole thing in less than 24 hours. It is so delicious fresh out of the oven (well once the molten fruit has cooled about 30 minutes!) but it was just as good the next day, for breakfast! We didn’t even re-heat it, just ate it at room temperature. The crust didn’t even get soggy!
I don’t think I will ever bake a pie again – freeform tarts / rustic tarts / galettes are so much easier, and I think they taste even better!
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If you are a peach lover like me, then you are going to love these recipes: