Whole wheat flour (mixed with rye flour or on its own)
2 cups (400 ml)
Grapeseed oil or similar high quality oil
1/3 cup (67 ml)
a small amount
1/3-1/2 cup (67-100 ml)
For the filling:
Beet sugar (or regular sugar)
Milk or Soy Milk
1 cup (200 ml)
Peach juice from canned peaches
Preheat the oven to 200°C
To make the tart crust, combine the flour and salt, and lightly sift them together. Add small portions of the ice water and oil alternately while mixing.
Once the dough has come together, knead it, and spread it flat.
The dough will be quite sticky, so sandwich it between two sheets of waxed paper to make it easier to work.
Oil and dust your tart pan with flour (omitted from ingredients list). As best as you can, transfer your dough sheet into the pan, making it as neat as possible.
Bake it in the oven for 15 to 20 minutes.
While it is baking, prepare the filling. Mix the flour and sugar. If you are going to add the egg, drop it in now and whisk together vigorously.
When it is well mixed, add the milk a little at a time, whisking as much as you can to incorporate it.
If you do not add the egg, add the milk and whisk vigorously.
Whatever you choose, once the filling is well mixed, heat over low heat (you can make the filling entirely in this one pot )
Be careful to stir continuously.
When the mixture has thickened, mix the filling well, scraping the bottom of the pan. Make sure the filling doesn't burn.
The filling will thicken more as it cools.
For the topping, open the can of peaches and cut them into thin slices.
Pour a bit of the peach juice into a small pot and heat it to reduce it into a thickened syrup.
The tart crust should be done now, so take it out of the oven and remove it from the pan. Spread the filling evenly into the crust.
Set the peach slices on top, and finally pour the syrup over the tart.
It is even prettier if you garnish the top your tart with a little bit of colourful mint.
Story Behind this Recipe
I thought of creating a healthy and cute tart that is easy to make.
Once you cook the crust, the rest is easy. The crust will cook so quickly and be done just like that. If you use soy milk instead of cow's milk this recipe becomes macrobiotic. As this is a healthy recipe, I tried to keep from adding too much sugar, but you can adjust the sweetness to your liking.