Peach-strawberry tarts

Again, it was a friend’s birthday last week. You’ve probably learned that I always bake for my friends’ birthdays – makes a great gift! So, this time I decided to make peach-strawberry tarts. I was originally just going to make a pie, but tarts are much more party-appropriate. Chomp chomp.

Here’s how you make homemade pie crust:

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water

Mix the flour and salt together. Add in the shortening, mixing until you get a crumble. Slowly add the cold water, one tablespoon at a time. Only add enough water to make the mixture hold together.

Once you’ve made your dough, roll it out using a dusting of flour to prevent the dough from sticking to your rolling pin. If you’re making tarts, find a glass with a wide rim to make circles large enough for the tart tins.

For the filling you can, of course, use whatever your heart desires! I used peaches and strawberries. Peel the peaches and cut them and the strawberries into small cubes. Stir in some flour and small amount of corn starch, depending on how much fruit you have. It should be just enough to prevent the filling from being too juicy – it should hold the filling together well. You’ll know when you’ve reached the right amount once you start mixing in the flour and corn starch. Add in a few tablespoons of sugar, depending on the sweetness/ripeness of the fruit you’re using.

Bake at 350F until the crust turns a light golden brown, typically 20-30 minutes.

I’m so glad it’s peach season!!

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