Use your ripe Eckhardt Orchard peaches to make this delicious tart, which was featured on PBS's America's Heartland.
Ingredients For the Crust: 2 sticks butter, chilled and diced 1/4 cup sugar, plus more for sprinkling Pinch of salt 2 cups all-purpose flour, plus more for rolling out dough 1 egg, lightly beaten
Ingredients For the Peach Filling: 2 pounds ripe peaches, pitted and cut into 1/16ths 1/2 cup sugar
Preheat oven to 425 degrees.
Place the chilled, diced butter into a large mixing bowl along with the sugar, salt and flour and use two knives to cut the butter into the dry ingredients until a coarse mixture is formed. Gradually work in the ice water so that the mixture is just wet enough to form into a loose ball. Work the dough as little with your hands as possible to do this. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes so it is firm enough to roll out.
Use a rolling pin to roll the dough into a large disc directly on the baking sheet that you will use. Toss the peaches with the sugar and let stand for several minutes. Pour the peaches into the middle of the rolled-out dough, fold up the sides and brush the outside of the tart with the beaten egg. Finally sprinkle all over with sugar.
Place baking sheet in the center of the oven and bake at 425 degrees for 15 to 20 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes until golden brown and peach filling is bubbling.
Remove from oven. Allow to cool to desired serving temperature.