Rustic Strawberry Peach Tart

I got this recipe from sallysbakingaddiction.com. She seriously has the best recipes, and this one did not disappoint! When I first saw the recipe I was a little intimidated, but I was so wrong! It was so simple and the end result not only looks amazing, but tastes great too!

Ingredients:

Filling

2 ripe peaches, peeled, pitted, and sliced

2 cups fresh strawberries, sliced

2 Tbsp. granulated sugar (I only used 1 Tbsp. sugar)

1 tsp. vanilla extract 

Crust

1 1/2 cups all-purpose flour

3 Tbsp. granulated sugar

1/4 tsp. salt

1/2 cup (1 stick) cold, unsalted butter, cubed

1/4 cup ice water, plus more as needed

1 egg beaten for egg wash

additional sugar for sprinkling 

Directions:

1. Filling- Mix peaches and strawberries together in bowl. Add sugar and vanilla and toss well to coat. Let fruit sit and soak in its juices while you make the crust. 

2. Crust- In medium bowl whisk flour, sugar and salt together. Cut in the butter using a pastry cutter or your hands. I used the bottom of a wire wisk. Continue until the mixture resembles course, pea sized crumbs. 

3. Add 1/4 cup ice water and stir with fork until flour is moistened. Add up to 2 Tbsp. ice water if mixture seems dry. Gently knead the mixture until dough is formed. Shape the dough into a ball and flatten into a thick disc. Wrap in plactic wrap and refrigerate for about an hour. 

4. Preheat oven to 425 degrees. Line baking sheet with parchment paper or silicone baking mat. 

5.  On a lightly floured surface, roll out dough into a 12 inch circle. If needed you can use a pizza cutter to help trim the circle. Transfer dough to baking sheet.

6. Spoon the fruit (not the juices) into the center of the dough. Leave a border about 2-3 inches around the sides. Gently fold the edges up over the fruit, overlapping the dough as needed. Pour most of the remaining juice over the fruit (too much will make the crust soggy). Brush the crust with beaten egg and sprinkle with sugar. Bake for 25-35 min. until golden brown. Allow to cool slightly before serving.

ENJOY!