As the sun warms the sky and backyard barbecues become the norm, the quest for the perfect summer dessert intensifies. Are you tired of the same old fruit pies and ice creams? Do you crave a treat that’s both elegant and effortlessly rustic, bursting with the vibrant flavors of peak-season produce? If you’re nodding your head, then prepare to fall in love with our Rustic Peach-Burrata Tart. This creation masterfully balances the sun-ripened sweetness of juicy peaches with the luxurious creaminess of burrata, all nestled within a delicate, almond-infused crust. It’s a symphony of textures and tastes that transforms simple ingredients into an unforgettable culinary experience. This tart is not just a dessert; it’s a celebration of summer’s bounty, designed to impress your guests and delight your own palate with its sophisticated yet approachable charm. Let’s dive into how you can create this masterpiece in your own kitchen!

The magic of this tart lies in the quality of its ingredients. We’ve chosen components that sing together, but feel free to adapt based on what’s fresh and available. Quality is key!

Compared to a standard fruit tart, this recipe has a slightly longer active prep time due to making the crust from scratch and the essential chilling period. However, the total time is quite reasonable for a homemade dessert, especially considering the impressive results. Most fruit tarts have a similar bake time, but the almond crust and the addition of burrata make this one truly special and worth the extra few minutes of care.

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor on pulse mode, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness! In a small bowl, stir the almond extract into the ice water. Gradually drizzle the ice water mixture into the flour mixture, tossing gently with a fork until the dough just starts to come together. Be careful not to overmix. Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, resulting in a tender, flaky crust.

While the dough is chilling, prepare your peaches. Wash and slice them, removing the pits. You want slices that are about ¼ to ½ inch thick – thick enough to hold their shape but thin enough to cook through. In a medium bowl, gently toss the peach slices with the granulated sugar, cornstarch, cinnamon, and nutmeg. Ensure each slice is lightly coated. The cornstarch will help absorb any excess juice released during baking, preventing a soggy tart base. Set aside.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle, about ⅛ inch thick. Don’t worry about perfect circles; rustic charm is the goal! Carefully transfer the dough to a parchment-lined baking sheet or a tart pan with a removable bottom. Gently press the dough into place, trimming any excess. Now, arrange the prepared peach slices decoratively over the dough. You can overlap them in concentric circles, create a whimsical pattern, or simply spread them evenly. Leave about a 2-inch border around the edges.

Carefully fold the 2-inch border of dough up and over the edges of the peaches, crimping gently to create a rustic edge. This will help contain the juices and give the tart its signature look. Bake the tart in the preheated oven for 40-50 minutes, or until the crust is golden brown and the peach filling is bubbly and slightly softened. If the crust starts to brown too quickly, you can loosely tent the edges with foil.

Once the tart is baked and still warm from the oven, carefully remove it from the oven. Gently tear the ball of burrata cheese into a few pieces and nestle them amongst the warm peaches on top of the tart. The residual heat will soften the burrata, allowing its creamy interior to ooze slightly. Drizzle with honey or maple syrup and garnish with fresh mint or basil, if desired. Let the tart sit for about 5-10 minutes before slicing and serving, allowing the burrata to warm through and the juices to settle.

• Calories: Approximately 350-450 kcal
• Protein: 8-12g
• Fat: 18-25g
• Saturated Fat: 8-12g
• Carbohydrates: 35-45g
• Fiber: 3-5g
• Sugar: 20-30g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

While this tart is already a celebration of fresh ingredients, here are some tweaks to make it even lighter:

• Lighter Crust: Use whole wheat pastry flour or an oat flour base. Consider reducing the butter content slightly and adding a bit more almond flour for texture.
• Reduced Sugar: Depending on the sweetness of your peaches, you may be able to reduce or omit the added sugar in the filling. The honey drizzle can also be minimized.
• Lower Fat Cheese: While burrata is divine, consider using fresh mozzarella or even a high-quality ricotta for a significantly lower fat option.
• Fruit Varieties: Focus on berries or stone fruits that are naturally lower in sugar.

This peach-burrata tart is a showstopper on its own, but here are a few ideas to enhance your serving:

• A La Mode: Serve warm slices with a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic pairing.
• With Coffee or Tea: Perfect for an afternoon treat with your favorite brew.
• Brunch Delight: Offer smaller slices as part of a brunch spread; the sweet and savory elements make it versatile.
• Wine Pairing: A slightly sweet Moscato or a crisp Sauvignon Blanc would beautifully complement the tart’s flavors.

Even the simplest recipes can have pitfalls. Here’s how to ensure your tart is perfect:

• Overworking the Dough: This leads to a tough, chewy crust instead of a flaky one. Handle the dough as little as possible.
• Using Warm Butter: Cold butter is essential for creating steam pockets that make the pastry light and flaky.
• Soggy Bottom: Ensure your peaches aren’t overly ripe and juicy. Using cornstarch helps, but don’t overload the tart with wet fruit.
• Cutting Burrata Too Early: Add the burrata just before serving so it warms and melts exquisitely without becoming watery.
• Skipping the Chill Time: This step is vital for the dough’s texture and manageability.

This tart is best enjoyed fresh, especially with the burrata. However, if you have leftovers:

• Room Temperature: If it’s just the tart (no burrata added yet), store at room temperature, loosely covered, for up to 2 days.
• Refrigerated: If you’ve already added the burrata, it’s best to refrigerate any leftovers. Store in an airtight container for up to 1-2 days. The crust texture might soften.
• Reheating: Reheat slices gently in a low oven (around 300°F/150°C) for a few minutes to crisp up the crust.

There you have it – a Rustic Peach-Burrata Tart recipe that’s as beautiful as it is delicious. It’s the perfect testament to how simple, high-quality ingredients can create something truly spectacular. The combination of tender crust, sweet summer peaches, and creamy burrata cheese is simply divine and sure to become a favorite. Whether you’re hosting a special occasion or simply treating yourself, this tart is a delightful choice. So, gather your ingredients, embrace the rustic charm, and bake your way to a perfect summer moment. Happy baking!