You can substitute any of the stone fruits for the peaches in this recipe. Nectarines and blueberries would be a great combination.
For the crust – what you need:
2 cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
zest of one lemon
¾ cup unsalted butter, chilled and cut into small cubes
2 tablespoons + 1 teaspoon ice water
What you do:
The dough can be made by mixing by hand or in a food processor. Combine the dry ingredients and the butter together until the mixture is the consistency of coarse crumbs. Form the dough into a disc, cover in plastic and refrigerate for at least 30 minutes.
For the filling – what you need:
3 large fresh peaches, approximately 2 pounds
Juice of one lemon
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoon Meyers Rum
1 teaspoon vanilla
1 cup raspberries
1 egg, beaten
Turbinado sugar (a coarse brown sugar)
What you do:
Mix all the filling ingredients together.
Roll the dough into a large circle. Place the dough on a cookie sheet lined with parchment paper. Mound the filling mixture in the center of the dough, leaving a two inch border around the outside of the crust. Fold the edges over the filling to make a rim. It will not completely cover the fruit.
Brush the edges of the crust with the beaten egg and sprinkle with sugar. Refrigerate for about ½ hour.
Bake in a 400 degree oven until the crust is golden brown about 40 minutes. Let the tart cool on a rack for a couple of hours before serving.