Who is ready for Summer? Yes, us too! Trust ... we're looking forward to a glass of sparkling Rosé in our hands and all the delish summer foods we love in our bellies.
Enter, Chef Mark Phillips who has dreamed up this beautiful peach tart (above), using our Sparkling Brut Rosé in the simple glaze syrup. All we can say is YUMMY! Recipe and directions below.
1 packet of pie crust (I used Pillsbury: thawed)
1/2 lbs peaches, skin-on, pitted and cut into ½" slices
2 Tbsp sugar
2 Tbsp dark brown sugar
1/4 tsp vanilla extract
1 Tbsp lemon juice
2 Tbsp cornstarch
1 pinch salt
2 Tbsp unsalted butter, cut into small pieces
1 egg, well beaten (for egg wash)
1 tsp water
3 Tbsp sugar
1 Tbsp water (Hot water)
3 Tbsp McBride Brut Rose
- Unwrap pie dough and let rest at room temperature for 7-10 mins and then unroll onto a floured surface. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- To make the filling, toss the sliced peaches, sugar, lemon juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash (beaten egg and water) under any dough that overlaps—it’ll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
- Bake 15 minutes then rotate the pan and bake an additional 15-20 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
- Stir sugar, hot water and rose once dissolved together to create a glaze then brush over the filling (you do not have to use all the glaze). Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.