Tart Crust - Use only 1/2 of this Recipe (save another crust for another day wrapped in plastic in your frig)
- 1-1/4 cups all-purpose flour
- 5 oz. cold unsalted butter
- Kosher salt
- 1/2 tsp. white vinegar
In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas.
Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.
Roll out 1/2 of the dough in a large circle to make 1 tart. I use a large cookie sheet or a cast iron pizza pan sprayed with olive oil cooking spray and put the big circle of dough in the middle of the pan.
4-5 Ripe Local Peaches
Several Blueberries and Blackberries wild crafted in backyard
1/4 c. Cape Ann Beach Rose Honey
2 Tbsp King Arthur Flour
Peel and then cut the Peaches into bite size pieces, Sprinkle on some berries, toss with honey and flour.
After you place the fruit in the middle of the pastry, very roughly without any special crimping involved turn the dough up toward the fruit creating a rough crust to contain the fruit. You can drizzle more honey on the top and on the crust if desired.
Bake in Preheated 400 degree oven for 15 minutes and then turn down oven to 375 and bake an additional 30 minutes. Serve warm with Freshly beaten Whipped Heavy Cream. I add some honey to the cream while I am beating it in a Kitchen Aid mixer right before serving.
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