
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
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1Preheat oven to 375°F.
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2Combine flour, sugar and salt. Cut in cold butter until mixture resembles a coarse meal.
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3In 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.
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4Press dough evenly over bottom and sides of a 9½ to 10-inch tart pan with removable bottom.
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5Line with foil and add dry beans or pie weights and bake for 12 minutes.
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6Remove 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
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1Toast nuts in a shallow pan for about 6 minutes at 375°F and set aside.
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2Thoroughly combine peaches and cornstarch and set aside.
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3Combine butter sugars, spices and salt. Beat in eggs. Fold in nuts and peaches.
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4Pour into prepared tart pan.
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5Bake 375°F for 35 minutes.