Sunday, October 13, 2013

Braided Sourdough Peach Tart


Fall is in full swing around here, the days are blustery and the leaves are starting to take on those characteristic autumnal colors.  Our minds are turning to pumpkin treats and spice cookies.  But there's no reason why we still can't enjoy something peachy.  Case in point- this braided sourdough peach tart.

I found a great deal on peaches at the market this week so I put them to good use in this tart.  The base is a rustic sourdough pastry, adapted from Julie's at Willow Bird Baking, not at all sweet.  The filling is a whole lot of peaches and not much else.  After all that restraint, I let loose on the top with a gooey cream cheese layer.  The effect was something like a peach cheese cake tart.  That you could have for breakfast.  And I did.  And it was peachy.

braided sourdough peach tart

1 & 1/2 cups white whole wheat flour
1/4 cup raw cane sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cut up
3 ounces cream cheese
1 cup sourdough starter
1 teaspoon vanilla extract
1 beaten egg (for brushing)

Combine flour, sugar, baking powder, and salt in food processor and pulse to mix.  Add the rest of the ingredients and pulse until dough forms.  Turn dough out onto a floured surface and knead briefly until smooth.  Wrap dough and chill for 1 hour.

filling, topping and assembly

4 large ripe peaches
1 teaspoon lemon juice
2 tablespoons raw cane sugar
1 teaspoon potato starch
4 ounces of cream cheese
2 cups confectioners' sugar

Preheat oven to 425 degrees.  Peel peaches and cut into 1/4 inch slices; toss in a large bowl with lemon juice, sugar and potato starch.  Roll dough on parchment paper approximately 8 by 14 inches.  Make diagonal cuts along the sides of the dough about 2 and 1/2 inches long and 1 inch apart.  Transfer the dough on the parchment paper to a baking sheet.

Lay the peach mixture down the center of the dough and cover with the strips, alternating sides as you go.  Brush top with beaten egg.  Bake for 15 to 20 minutes or until golden.

Cream the cream cheese in a stand mixer and add confectioners' sugar.  Beat for a minute on medium until creamy.  Spread on top of tart.











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3 comments:

  1. Any suggestions for a good source of sourdough starter?

    Tom S.

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    1. Hi Tom! Yes, I would try the King Arthur Flour web site. They have what appears to be an authentic old starter. I use their flours and I trust this starter would be a good product as well. Of course there are wild yeasts in the air so with just a bit of flour and water, and time, you can always start your own.

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  2. Great recipe. Many thanks for sharing it.

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