Prick the bottom of the pastry with a fork at ½-inch intervals. Trim off excess dough by rolling the pin over the top of the mold. Unroll your rolled-out dough over the pan and press lightly into the bottom of the cake pan. Roll out the dough into a circle ⅛ inch thick and about 2 inches larger than your pie pan.īutter the inside of the mold. It should be just malleable enough that it can be rolled out without cracking. Then knead it briefly into a fairly flat circle. If the dough is hard, beat it with the rolling pin to soften it. Place the dough on a lightly floured board or marble surface. Leave it for 2 hour or overnight in the refrigerator.ĭue to the high butter content, you want to move quickly so the butter doesn’t melt and make the dough difficult to handle. Sprinkle it lightly with flour and wrap it in waxed paper. With a spatula, gather the dough again into a mass knead it briefly into a fairly smooth round ball. With the heel of one hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. Place the dough on a lightly floured pastry board. It should just hold together and be pliable, but not be damp and sticky. Then press the dough firmly into a roughly shaped ball. Sprinkle up to 1 Tb more water by droplets over any unmassed remains and add them to the main body of the dough. Add the water and blend quickly with one hand, fingers held together and slightly cupped, as your rapidly gather the dough into a mass. Do not overdo this step as the fat will be blended more thoroughly later. Rub the flour and fat together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes. Place the flour, salt, sugar, butter, and vegetable shortening in a big mixing bowl. Spread on the apricot glaze.ĥ½ Tb fat: 4 Tb chilled butter and 1½ Tb chilled vegetable shortening Bake in middle level of preheated oven for 30 to 40 minutes, or until fruit has colored slightly and the juices have become syrupy.
Arrange the sliced fruit over sugar in a closely overlapping layer of concentric circles. Sprinkle 3 Tb of sugar in the bottom of the pastry shell.
(From Julia Child’s Mastering the Art of French Cooking)Īn 8-inch partially cooked pastry shell on a baking sheet (see recipe below)ĭrop the peaches in boiling water for 10 to 15 seconds. The key is patience with yourself and the recipe pretend you’re watching one of Julia Child’s cooking shows, following her lead as she drops a couple slices of peach on the floor, chatters away about blending fat and flour for crust consistency, and all together warms your heart with her sunny smile. The recipe comes with its own challenges, but the rewards of a delicious peach tart seem endless (until you’ve devoured the entire tart in one go, oops!). With Julia Child’s help, these ripe summer fruits are going to wow your taste buds and any possible dinner guests in the form of her incredible fresh peach tart. How does a crisp, juicy, and oh-so-sweet peach sound on these warmer, stickier summer days? They’re at their peak, they’re calling you, whether it’s at the Union Square farmer’s market, or stacked high above your head at Fairway, their potent, pure, and unmistakable scent beckons you.
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