Peach Tart Recipe

Make the Crust

In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

Preheat the oven to 375°F (190°C). In a bowl, combine sliced peaches, sugar, vanilla extract, lemon juice, and cornstarch. Toss gently to coat.

Roll Out the Crust

On a floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Place the dough into the pan, pressing it into the corners.

Fill the Tart

Pour the peach filling into the prepared crust, spreading it evenly.

Bake the Tart

Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the peaches are bubbly.

Make the Caramel

In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves. Bring to a boil without stirring until it turns a deep amber color. Remove from heat and carefully add heavy cream, Armagnac, and salt. Stir until smooth.

Serve

Allow the tart to cool slightly before slicing. Drizzle with the Armagnac caramel before serving.