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.

Tart Shell

  1. 1½ cups flour
  2. 1 Tablespoon sugar
  3. ¼ teaspoon salt
  4. ½ cup (1 stick) Challenge Butter, cold and cut into ½-inch cubes
  5. 1 egg, separated
  6. 1⅓ - 1⅔ Tablespoons water

Peach Pecan Filling

  1. 1 cup chopped pecans
  2. 2 cups fresh or frozen diced peaches
  3. 2 Tablespoons cornstarch
  4. 6 Tablespoons Challenge Butter, melted
  5. ½ cup brown sugar
  6. ½ cup sugar
  7. ¼ teaspoon salt
  8. 1 teaspoon cinnamon
  9. 1 teaspoon ginger
  10. 3 eggs

Tart Shell

  1. 1

    Preheat oven to 375°F.

  2. 2

    Combine flour, sugar and salt. Cut in cold butter until mixture resembles a coarse meal.

  3. 3

    In 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.

  4. 4

    Press dough evenly over bottom and sides of a 9½ to 10-inch tart pan with removable bottom.

  5. 5

    Line with foil and add dry beans or pie weights and bake for 12 minutes.

  6. 6

    Remove 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

  1. 1

    Toast nuts in a shallow pan for about 6 minutes at 375°F and set aside.

  2. 2

    Thoroughly combine peaches and cornstarch and set aside.

  3. 3

    Combine butter sugars, spices and salt. Beat in eggs. Fold in nuts and peaches.

  4. 4

    Pour into prepared tart pan.

  5. 5

    Bake 375°F for 35 minutes.

Source: Challenge Home Economist

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