Peach Tart

Ingredients

• 2 cups of White wheat all-purpose flour
• ½ teaspoon of Kosher salt
• 1 tablespoon of Sugar
• 16 tablespoons of Butter, cold, unsalted
• ½ cup of Water, Ice water
• ½ cup of Jam or preserve, Pear
• 2 tablespoons of Water

Directions

• For the pastry dough, place flour, salt, and sugar in large bowl. Mix to combine. Add butter (12 tablespoons) and blend using a pastry blender, until the butter is in small bits the size of peas.
• While cutting in butter, pour ice water in bit by bit until the dough starts to come together.  
• Once dough comes together, dump it onto a floured surface and knead quickly into a ball. Be careful not to overwork. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Pre-heat oven to 400°F and line a large jelly roll or sheet pan with parchment paper.
• Place chilled dough on a lightly floured surface and roll dough slightly larger than 10 by 14 inches. Using a clean ruler to measure, take a small knife and trim the edges to make a 10 by 14 inch rectangle. Transfer to parchment paper. Place in refrigerator while you prepare the peaches.
• Cut peaches in half and remove pit. Slice in 1/4 inch slices, lengthwise.
• Place overlapping peach slices diagonally down the middle of the tart and continue to make diagonal rows until the pastry is covered with peach slices.  You may need to fill the corners with peaches non-diagonally.
• Sprinkle the peaches on the tart with 1/2 cup sugar and dot with 4 Tablespoons of small diced cold butter.
• Bake for 45 minutes to 1 hour, until the pastry begins to brown.  Rotate the pan once halfway through the cooking process.  Juices will spill over and begin to caramelize; this is ok and will not ruin your tart!
• While tart is baking, heat pear jam/preserves with the water for approximately 30 seconds to 1 minute in the microwave.  Stir to combine.
• Brush the peaches and pastry completely with the pear glaze.
• Loosen the tart with a spatula while warm so it doesn't stick to parchment paper. Allow to cool and serve warm or at room temperature.