Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart.

Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or taking a power nap on your sofa after work.

When you find what you enjoy and love, life truly becomes easier. I rarely go out to eat, mainly because I enjoy preparing meals for my family and friends, but most of all watching them eat it.

Tap here for more tasty and easy pastry recipes

With 2 teens in my house, and one more slowly entering the early stages of teenage life, I had to find something, perhaps find myself, and stress less over the little things.

I know, sometimes that is easier said than done. However, unless you find “me” time, exhaustion hit you like a truck. Life becomes the same each day with the one-way route, and 24 hours begin to seem too short to accomplish anything.

That’s why I take a step back and do things for myself, by myself just to recharge. Somewhere between laundry, looking for that missing sock, packing school lunches, driving to all after-school activities, you could easily lose yourself.

Just last week, I thought to make a nice, stress-free evening for myself. Maybe read a book that I have just gotten from the library.

Since my husband went to work and our kids were out doing their own thing it was peaceful. Also, I should say, it was a remarkable unwinding evening.

I made this lovely tart, brewed ginseng tea and gave me more than 2 hours of quality time. A few years prior that would be almost unthinkable, nonetheless. I am gradually learning more and more about how to manage my time.

As well as give my precious time to the people that are important to me, instead of squandering on the things that really don’t matter at all.

Everything begins to fall into place, it is absolutely astonishing how life works. Well, if you just take your time and enjoy those simple moments.

Recipes you might like:

• Creamy Spinach Puff Pastry
• Scotch Egg Puff Pastry
• Potato and Leek Phyllo Pastry
• Caramelized Onion Tart

If you make this tasty and easy Peach Tart with Lemon Thyme, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for your support.

Yield: 6

Peach Tart with Lemon Thyme

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Easy, simple and most definably the best-tasting peach tart. 

Prep Time 30 minutes

Bake Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

• 1 1/4 cups All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup cold Organic Vegan Superfood Shortening blend of coconut and palm oils or use cold unsalted butter
• 5 tbsp Ice Cold Water

Peach Filling:

• 4 fresh ripe peaches sliced (Nectarines would work well)
• 3 tablespoons Granulated Sugar
• 3 sprigs of Lemon Thyme
• 1/2 tbsp. Corn Starch
• 1/2 tbsp Lemon Juice
• 1/2 tbsp Lemon Zest

Other Ingredients:

• 1 Egg for brushing the dough before baking
• Springle of sugar on the dough before baking
• 1 teaspoon All-purpose flour before arranging the peaches in the dough
• 1/4 teaspoon sugar before arranging the peaches in the dough

Instructions

Pie Crust:

1. In a food processor, place the flour and salt then process until combined. Add the Organic Vegan Superfood Shortening and process until the mixture resembles coarse meal.
2. Pour about 4-5 tbsp of water in, slowly, one tbsp at the time, steady stream through the feed tube until the pastry just holds together when pinched.
3. Place the pastry on your counter, make into a ball, wrap tightly with plastic wrap (film), and refrigerate for about one hour to rest and chill.
4. Once the dough has chilled enough, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 10 -13 inch round, then cut into a rectangle by cutting the circular sides.
5. Try to make an even thickness. Keep lifting up and turning the dough disk and a quarter turn as you roll to prevent from sticking to the working surface.
6. Transfer the dough to a parchment paper-lined baking sheet, cover, and place in the refrigerator.
7. Important: You must rest the dough in the fridge to allow the hydration to even out. If after doing that the dough is too dry, use just a bit more ice water. That way the water will absorb evenly and quickly in just a few minutes, allowing you to roll the dough. Use Regular blade in the food processor. You can buy store-bought pie crust. Defrost and use as suggested on the packaging. Shape it as you like; as a tart, galette, mini tarts, etc.

Peach Filling:

1. Wash and gently rub the peaches to remove fuzz (not necessary for nectarines). Cut the peaches in half, remove the pits, and cut into thin slices.
2. Place the peach slices in a large bowl and add the sugar and gently toss to combine, then add cornstarch, lemon thyme (remove leaves from the steam), lemon juice and lemon zest. Toss everything to coat the peaches.
3. Take the dough out of the fridge and dust with a bit of flour and sugar. Just a light sprinkle.
4. Arrange the peach slices on the dough, placing them close together. You can make double raw or triple, depending on how large you want your tart to be. Leave about a two-inch-wide border around the peaches and the edge of the dough. Scrape any remaining sugar from the bowl and drizzle over top of the peaches.
5. Fold the edges of the dough over the peaches. Make sure to seal any cracks in the pastry. You can make it circular as a galette, but this rectangular one is pretty amazing as well.
6. Brush the dough with mixed egg and sprinkle a bit of sugar on the dough.
7. Place it back to the fridge for 15-20 minutes before baking. This will make it even better.

Baking:

1. Bake in a preheated oven at 400 Fahrenheit for about 35-40 minutes or until the dough is golden brown and the peaches are tender.
2. Remove from the oven and place it on a wire rack to cool down. Serve warm or cold with Ice-cream or a dollop of whipped cream.

Notes

You may use vegan shortening to brush on the crust instead of the egg. Also, if you wish to use cold unsalted butter instead of the vegan shortening, you can do that too. This is also perfect for nectarines, plums, apples or berries.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The Galette is a term used in French cuisine to designate various types of flat round, sometimes flaky, crusty cakes. The beauty of galette is that you can fill it with all kinds of fillings, sweet or savory. I love them all! It’s one of those desserts or pastries that are incredibly tempting and very pretty.

If your galette dough is too thick, the crust will be gummy and chewy, rather than flaky. It does not have to be perfect. Actually, I like it very much when it comes out rustic and in-prefect, but still looks like a taste of home, and beautiful.

What is your favorite galette?
I will have in the next few months more galette recipes, again sweet and savory. This one is sweet, and have that sour and tart taste due to the berries and a gentle squeeze of the lime. If you love that exact taste with a dollop of butter pecan ice cream or vanilla, then you will love this guilty pleasure galette!!!
Now let’s get to this delicious, summer delight, berrilicious recipe.

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Triple Berry Galette

Course Dessert

Cuisine American

Keyword pie, sweet, dessert

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Pie Crust or make your own.

Homemade Galette Crust:

• 1 1/2 cups all-purpose flour
• 1 1/2 sticks cold unsalted butter cut into pieces
• 1/4 tsp. Salt
• 1 tbsp. Sugar
• 1/3 cup ice cold water

Filling:

• 1 tablespoon Strawberry or Raspberry Jam
• 1 tablespoon all-purpose flour
• 1 tablespoon Sugar
• 1 cup Blueberries
• 1 cup Blackberries
• 5-6 Strawberries or 1 cup raspberries or both
• 1/2 Lime

Addition:

• 1 tablespoons butter
• 1 tablespoon sugar

Instructions

Crust

1. You MAY USE Store bought Crust. Just defrost overnight in the fridge, or 30 minutes on the countertop before using it.

HOMEMADE CRUST

1. Rub the cold, diced butter into the flour, salt, and sugar with your fingers until it’s pretty well combined and looks like breadcrumbs. Mix in the ice cold water and bring the dough together into one lump. Wrap it in plastic wrap or large ziplock bag and store in the fridge for about 30 minutes.

Rolling:

1. Preheat an oven to 400°F (200°C). Place the pastry on a floured surface, roll out into a circle about 16-by-18-inch and 1/16 to 1/8 inch thick. Spread 1 tablespoon of peach or plum jam all around. Transfer the crust in the well greased and floured circular pie pan, or line the pan with a parchment paper. Spread evenly Strawberry or Raspberry jam.  Scatter a spoon of the flour and sugar over the rolled out pastry, leaving a border of about 3-4 inches all around the edge - This will help, so your galette bottom won't become soggy during baking and the game will give a nice flavor, and sweetness.

Filling:

1. Wash and pat dry berries with kitchen paper towel, very gently. Place it in the middle of the disk and over the all-purpose flour and sugar combo. Close the crust over the fruit. Brush the edges of the pastry with melted butter or beaten egg. Add about 1 tablespoon of cubed butter or just use chunks or butter all around the berries, squeeze half of the lime on top over the berries and then dust it all with granulated sugar or any sweetener that you use.

Bake:

1. Bake the Galette in the middle of the oven for 45-50 minutes, or until the filling is bubbling and the crust looks nicely golden brown. Allow it to cool down for a bit and enjoy it with ice cream or a dollop of whipped cream.