Pies, Crisps and Cobblers

Peach Pecan Tart

Buttery tart shell enhances the toasted pecans and diced peaches of the filling. Peaches add a tartness that subdues the intense sweetness of a usual pecan tart recipe.

Servings

8-12

Level

Medium

Tart Shell

  • 1½ cups flour
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) Challenge Butter, cold and cut into ½-inch cubes
  • 1 egg, separated
  • 1⅓ - 1⅔ Tablespoons water

Peach Pecan Filling

  • 1 cup chopped pecans
  • 2 cups fresh or frozen diced peaches
  • 2 Tablespoons cornstarch
  • 6 Tablespoons Challenge Butter, melted
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 3 eggs

Tart Shell

  • 1
    Preheat oven to 375°F.
  • 2
    Combine flour, sugar and salt. Cut in cold butter until mixture resembles a coarse meal.
  • 3
    In a small cup thoroughly combine egg yolk and 1 Tablespoon of water, drizzle over flour mixture, and mix until evenly moistened – do not over mix. Mixture should appear crumbly but adhere together when pressed – add 1 or 2 teaspoons more water if necessary.
  • 4
    Press dough evenly over bottom and sides of a 9½ to 10-inch tart pan with removable bottom.
  • 5
    Line with foil and add dry beans or pie weights and bake for 12 minutes.
  • 6
    Remove foil and weights and brush inside of tart shell with egg white; return to the oven for 2-3 minutes until egg white is set.

Peach Pecan Filling

  • 1
    Toast nuts in a shallow pan for about 6 minutes at 375°F and set aside.
  • 2
    Thoroughly combine peaches and cornstarch and set aside.
  • 3
    Combine butter sugars, spices and salt. Beat in eggs. Fold in nuts and peaches.
  • 4
    Pour into prepared tart pan.
  • 5
    Bake 375°F for 35 minutes.