This simple, fresh tart is a wonderful summer treat. Red currants are a bit time-consuming to prep, but they’re well worth the trouble, as the delicious tartness of the currants perfectly balances the sweet... taste of ripe summer peaches.
Line the tart crust with parchment paper and fill the tart crust with baking beans or pie weights. Blind bake the pie crust for 15 minutes, then remove the beans and paper. Return the crust to the oven and bake until golden, another 20-25 minutes or so. Set on a rack to cool.
Meanwhile, in a bowl or small pot, pour boiling water over the peaches — this will make it easier to remove the skins. Let them sit for 1 minute, then use a fork to peel off the skin. The skin should split where the fork goes in, making it easy to pull off. Cut the peaches in half and remove the pits, then slice them into thin wedges.
In a mixing bowl, gently toss together the peach wedges, red currants, and sugar. Put the bowl in the fridge to chill.
Just before serving, use a slotted spoon to fill the tart crust with the chilled fruit. For a less-rustic look, you can also arrange the peach wedges into a pattern. Reserve any leftover juices in a bowl to spoon over the tart as you serve. Decorate with a few shredded mint leaves and serve.
If you are tired, buy frozen pastry at the store. The filling for this tart is also delicious on its own as a summer salad.