One of my favorite cooking books is Julia and Jacques Cooking at Home. It not only has great recipes but the playful banter between two amazing chefs, Julia Child and Jacques Pepin, over the dishes is just so heartwarming. They give you two different perspectives of one dish, leaving you eventually to pick one side as a favorite, or to create your own third way out.
This is a very simple recipe. It doesn’t involve a lot of preparation. It does take time to cook it but you put in the oven when your guests arrive for dinner and forget about it. You can add different jam and fruit obviously but since it’s peach season I decided to use those. In the fall you can replace them with apples or pears or make a vegetable version of this rustic tart.

Serving: 8
Preparation: 15 minutes
Baking: 1 hour
Calories for 1 serving: 181

Dough Ingredients
2 cups of all purpose flour
1 ¾ sticks of unsalted butter (7 oz), cold and diced
½ teaspoon of salt
½ teaspoon of sugar
1/3 cups of ice cold water

Filling Ingredients
½ cup of apricot jam
2 tablespoons of cognac
1 tablespoon of sugar
4 peaches, sliced
½ cups of blueberries
1 teaspoon of powdered sugar for decoration

Prepare the dough in the food processor. Add all the dry ingredients first and pulse them to combine, then add the butter and slowly add water until all the ingredients are combined.
It will take 3 minutes to make the dough.
Dust some flour on a counter and put the dough on it and star rolling. Roll it out, turning it over occasionally. Make sure you sprinkle some flour so that it doesn’t stick to the counter or roller.
Roll out until 3/8 inch thick and 15-18 inches long and wide. If you have any cracks use the dough to patch it. Using a roller transfer the dough onto a baking sheet that is covered with either a baking mat or parchment paper. It’s beneficial to use a baking sheet with a rim, as this will catch any juices that escape from the tart, saving you from a messy oven.
Preheat the oven to 400F.
filling ingredients1
Place the apricot jam into a bowl and add the sugar and cognac. Mix it all together.
Transfer this mixture into the middle of the dough and layer it with a spoon, leaving empty a 2-inch space from the edge of the dough .Start assembling the fruit however you like it.
Fold the rim of the dough over the fruit.
Brush the rim with the egg wash (beat one egg in bowl with a tablespoon of water).
Transfer the tart into the oven on the lower middle rack and bake it for 1 hour.
Let it cool down a little bit and sprinkle some powdered sugar for garnish.

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