Wednesday, September 10, 2014

Peaches 'n' Cream Rustic Tart

I'll give you a minute to take in this photo...

Alright, now snap out of it so I can tell you how to make it. Pie is a Southern staple and this dish is like a mini free-form pie, so you don't even need a pie dish or fancy tart pan. You just need your hands! Oh...and all the ingredients. They are kinda important in getting the job done. The peaches are not overly sweetened and the crust is perfectly golden and buttery AND the sweet marscapone cream is the icing on the cake...literally. As you can see I used half butter and half coconut oil in the crust and coconut oil is great for you so.... that would make this a healthy dessert right?! Don't tell your trainer I said that. (Oh and remind me sometime to tell you all the amazing ways you can use coconut oil - it is my MUST HAVE product for every room in the house). My ADD just kicked in....and we're back! You simply must try this dessert and it is stunning when finished so feel free to serve it at a fancy dinner party. You should have a fancy dinner party.

The Crust:
2 cups flour
1/3 cup butter, cut into cubes
1/3 cup coconut oil (at room temperature)
1/3 cup water
1 Tbsp sugar

The Peaches:
2-3 cups frozen peaches (semi-thawed and thinly sliced)

The Cream:
1/3 cup marscapone cheese
1 1/2 Tbsp milk
1 Tbsp honey
1/2 tsp vanilla bean paste

Preheat oven to 350 degrees. In a food processor with a dough blade (or - heaven forbid you go the old-fashioned route and just use a bowl)  combine the flour and sugar, mixing well. Add in the butter and coconut oil and let process for 5 seconds (or if your doin' it the "olden" way you will cut the butter and oil into the dough) You should have a soft crumbly texture. Add the water and process or kneed until the dough becomes smooth. Cut it into 8 equal peices and roll each peice into a ball. Place into a plastic bag in the fridge for at least 30 minutes. Remove 4 of the 8 peices leaving the other 4 in the refrigerator.  Press the dough into a circular pie crust about 5-6 inches - keep in mind these are free-form pies that are made with your hands so they don't need to be perfect!

Fill the center with peaches, leaving 3/4 of an inch around the edge. Fold the edges in however you want, you can see from my pics below that I did it a few different ways. My favorite was the "pinch and fold" method where I pinched points all the way around and then I would lay or "fold" the points over to one direction. Sprinkle the pies with Cinnamon.

Repeat with the next 4 peices of dough ( I was just letting you get the hang of it with the first 4!) Bake all 8 pies for 20-25 minutes or until the edges start to brown. Drizzle honey over the peaches on each pie about 5 minutes before they are done.

While the pies are baking, mix the ingredients for the cream. When pies are done, allow them to cool for 10 minutes. Top each pie with a dallop of the marscapone cream and serve them up!

Here are some pics of the different edges I did:

Enjoy! XOXO~


  1. This one is on my 'To do next' list, tysm Krystal. And, I've got one for you, I think everyone loves Philly Cheese-Steak Sandwiches, so when I came across this recipe (of course, I tweaked it a little) I got real excited. This is soooooooo easy, even my MDH can make it. CROCK-POT PHILLY CHEESE-STEAK CASSEROLE
    1\lb mushroom 3T olive oil 2\lb chipped steak 1 ea, green/red/yellow peppers
    2 onions 1tsp ea, salt/pepper 8-12oz (your favorite) cheese crusty rolls
    Cut, beef/peppers into strips. Thinly slice, onion/mushrooms/Shred, cheese. Place all ingredients in the pot, except cheese. Cook on high 5½ hours. Uncover/Sprinkle the cheese over top casserole/Re-cover/Continue cooking 30 more minutes. Slice rolls/Place on a platter in center of table. Add the crock-pot w/a ladle & allow family to serve themselves. Serve w/fries/beverage & apple slices w/*caramel sauce. & your welcome.

  2. This looks amazing! I love that it is small so it can be prepared for several people to share - which is better for me because it is less for me to eat!