There is a shallow version of this summer delicacy as well but the deep dish allows you to fill the tart chock full of the rich colors and flavors that peaches provide. Use extra dough to make a trellis or dough leaves top for the tart.

Tart Dough
2 cups of all purpose flour
½ tsp of salt
1 tbsp of sugar
1 ½ sticks of butter
½ cup of ice water

· Combine the dry ingredients with your fingers in a large mixing bowl. If using a food processor, then just pulse to mix.

· Slice the cold butter into cubes and mix with hand mixer or pulse in food processor until the dough begins to clump into a ball and the butter is pea size or smaller.

· Pour the ice water into the mixture, slowly, continue mixing simultaneously until ball of dough is formed.

· On a floured surface, roll the dough into a large “pat” and chill for about an hour.

· After chilling, roll or spread out the dough into your desired shape or to fit in a deep tart pan…the rustic feel of an imperfect circle or rectangle is what makes the simple elegance of this dessert so pretty.

Filling

1 ½ cups of fresh peaches {you can also add blackberries}

¼ cup of vanilla sugar

¼ cup of brown sugar

Peach or apricot jam for glaze

· Fill the tart dough with the one and one half cups of fresh peaches and sprinkle with vanilla and brown sugars. Cover tart with trellis pattern or cut leaves out of the dough if using a deep dish tart pan. If using a baking sheet and making a flatter tart, just spread the peaches on the flattened dough and sprinkle with sugar.

· Bake at 350 for about 45 minutes or until the dough is golden brown… Glaze with jam or preserves and serve with a dollop of preserves or whipped cream as well.

This tart is perfect along side a Georgia Sunrise.

By the way....the Georgia Sunrise post has been updated to include the actual recipe.