Mini Rustic Peach Tart

1. 1

   Preheat your oven to 375 degrees.

2. 2

   Toss the peach slices, 1 tsp. of flour, sugar, 1/8. tsp. of salt in a medium bowl. Split the vanilla bean down the middle. Using the back of a knife, scrape out the seeds and fold them in with the peaches. Set aside.

3. 3

   In another medium bowl whisk together the remaining 1/2 cup of flour with the 1/4 tsp. of remaining salt. Cut in the butter and the lard until the flour looks crumbly. Sprinkle the water in and incorporate it with a fork. You want the mixture to stay together when you press it with the fork. You may need to add a little more water.

4. 4

   On a silicone baking mat or some parchment paper dusted with flour, roll the dough out into a circle about 10 inches across. Move the silicone or parchment paper with the dough on it to the baking sheet.

5. 5

   Lay the peach slices in a spiral shape overlapping them slightly. Make sure to leave a one inch space between the peaches and the edge of the dough. Then fold the edges of the dough up over the peaches leaving an opening in the middle. Spoon any leftover juices from the bowl into the center of the peaches.

6. 6

   Bake until the tart is lightly browned and the juices are bubbling in the middle, this takes somewhere between 40 minutes - 1 hour. Allow it to cool for at least 10 minutes. I made mine ahead and served it at room temperature.

No additional tips available.