01 August 2011

Peach Tart

I stumbled upon fresh organic peaches at BJ’s and just knew that I had to make something yummy with them.  I’m not a big cobbler fan, so I thought a tart would be the perfect dessert.  Although my first attempt at making a free form tart wasn’t exactly neat, it was delicious.  I topped the warm slices with Honey Vanilla Ice Cream and we were licking our plates clean.

Peach Tart
Adapted from BHG
Rich Tart Pastry, recipe follows
1/4 cup brown sugar
4 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 cups sliced, peeled peaches (about 1 1/2 pounds)
1 tablespoon lemon juice
1 tbsp milk
Turbinado sugar, for sprinkling
Fresh nutmeg, for grating

Preheat oven to 375 degrees F. Prepare pastry; set aside. Line a baking sheet with parchment; sprinkle lightly with flour. Roll pastry to 13-inch circle on prepared baking sheet.
In a large bowl, stir together sugar, flour, and cinnamon. Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2-inch border. Fold border up over peaches. Lightly brush top and sides of the crust with milk. Sprinkle edge of tart with turbinado sugar, lightly grate fresh nutmeg on top. Bake for 35 to 40 minutes or until crust is golden and filling is bubbly.
Rich Tart Pastry
Adapted from Williams Sonoma Essentials of Baking
6 1/2 oz all purpose flour
2 oz powdered sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into pieces, kept very cold
2 large egg yolks
1 tablespoon heavy cream
1 tsp almond extract

Combine flour, sugar and salt in the bowl of a food processor fitted with the dough blade. Pulse a few times to mix. Drop in butter pieces, one at time, pulsing until mixture forms pea size balls.
In a small bowl, lightly beat egg yolks, stir in heavy cream and almond extract. Slowly drizzle the egg mixture into the food processor and pulse until it just starts to form a ball.
On a work surface, shape the dough into a six inch disk, wrap in plastic wrap and refrigerate 45 min.