Slightly rustic and simply elegant, this easy dessert is a mainstay in this Farmer’s kitchen! The complement of basic ingredients with pretty fruit is what makes this dish so elegant. Peaches in the summer, apples in the fall, pecans in winter, and strawberries in spring, the dough for this tart is quite versatile.
Just shy of true pie crust dough, this tart dough is a perfect blend of the slightly sweet with just enough puff and flake. Sweet and tart peaches are the piece de resistance for this lovely dessert, and a glaze of peach preserves adds a beautiful sheen to the tart and makes the perfect dollop for serving.
Fresh from the farm peaches are wonderful just about any way you slice them. For this dessert, I leave the skin on, which helps hold the shape of the peach wedges. Arranging from a center floret of peach slices and concentrically ringing the dough with the fruit is quite beautiful if you roll the dough into a circle. If you roll your dough into a more rectangular shape, lines of peach slices make for a great presentation as well.