Peach Basil Tart


Lately, as usual around this time of the year, I’ve been eating my weight in peaches on the daily. The peaches have been UNREAL this season. I’ve already shared my peach hand pies recipe, and this tasty vegan peach blueberry pie, so I wanted to make a peach pie that was just a little different.

Basil Peach Tart

Enter: basil.

We already know basil goes so well with fresh strawberries. So why not peaches? This pie has a light basil flavour, nothing too strong that would overpower the peaches, but the flavour combo seems to enhance the peach flavour. It’s awesome.

Basil Peach Tart

It’s a super easy pie to throw together. Start with a quick, press-in crust. It’s made with cornmeal to make it a little sturdier, since roll-out crusts are for when your kitchen isn’t even hotter than it is outside. Then you make a simple basil syrup, and toss your sliced, peeled peaches in it. It’s gorgeous, delicious, and just a little bit different.

Basil Peach Tart


Basil Syrup
1/2 cup sugar
1/2 cup water
1/2 cup basil leaves

1 cup flour
1/4 cup yellow cornmeal
2 tbsp icing sugar
1/2 tsp salt
10 tbsp chilled butter
1-3 tbsp ice water

6-8 medium peaches, peeled (this is the best way to peel peaches)

Basil Peach Tart


First, make the syrup. Combine sugar and water in a small saucepan, stirring to dissolve sugar and bring to a boil. Remove from heat, and throw in basil leaves. Let cool completely.

Meanwhile make the tart crust. Combine flour, cornmeal, icing sugar, and salt in a medium bowl. Cut in butter until mixture has bits the size of peas. Add ice water, one tablespoon at a time, until dough just holds together (my kitchen was so warm I only needed 1 tbsp). Roll into a ball, wrap in plastic wrap, and chill thirty minutes.

Preheat oven to 350 and lightly dust a tart pan with flour. Roll out tart crust and then press into tart pan. Prick with a fork and bake 10 minutes.

Slice peeled peaches into 1/4 inch thick slices. Toss peaches in basil syrup. Arrange slices as artistically as you can/want in your partially baked tart crust, and return to oven for 35-40 minutes, until crust is golden and peaches have released all their juices.

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