Okanagan Peach Tart with Mint Mascarpone and Pinot Noir Cherry Compote
Special Tools: 12 inch tart pan, rolling pin, cherry pitter (optional), food processor (optional)
Prep Time: 60 minutes
Cooking Time: 30-40 minutes
2+ ¼ cups AP flour
2 tbsp. sugar
¾ tsp. salt
1 cup cold, unsalted butter, cubed
6 tbsp. cold water
1 tbsp. lemon juice
This recipe will prepare enough dough to comfortably line two 12 inch tart shells, but you can freeze the dough if necessary. Trust me though, when you taste this, you’ll want to make another one right away!
- Combine dry ingredients in a bowl and stir together
- Cut the butter into the dry ingredients by hand, using a pastry cutter, or using the food processor by slowly pulsing the butter into the dry ingredients until the mixture begins to take on a pale yellow colour and becomes slightly mealy. Avoid overmixing!
- Stir the water and lemon juice together and then add it to the dough all at once, just until it comes together.
- Shape the dough into 2 discs and wrap in saran wrap and refrigerating for at least two hours before rolling, not to worry there is some work to do in the meantime!