Sunday, July 28, 2013

Peach-Almond Tart

This tart is only for the ripest of fruits. Because it is only cooked for a short amount of time, the fresh flavor of peach really needs to shine and unripe fruit just won't do. A shallow layer of almond meal is sprinkled over the crust before adding on the fruit to keep the crust crisp and also create a surprise. As the tart cooks, all the natural juices from the peaches seep down and combine with the almond meal to make an luscious impromptu cream layer.
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Ripe yellow peaches and toasted almonds nestled inside a buttery, flaky tart crust and baked until golden brown.

Peach-Almond Tart
serves 8-10
1 3/4 cup all purpose flour
1/4 cup whole wheat pastry flour, plus more for dusting
1/2 cup organic cane sugar, plus more for sprinkling
1/2 cup plus 1 tbl vegan butter, cold and cubed
1 tsp baking powder
1/8 tsp salt
4-6 tbl ice cold water
1/2 cup almond meal
5 ripe yellow peaches, skin on, 1/4-1/2" wedges
1/2 cup peach or apricot preserves
3 tbl sliced almonds, toasted

Grease a 10" fluted springform tart pan.
In a food processor, combine both flours, sugar, butter, baking powder and salt. Pulse until the butter is pea sized. Drizzle in 4 tbl of water and pulse until the dough comes together, adding more water 1 teaspoon at a time if necessary.
Flour your counter top with a little whole wheat flour and pour the dough out. Gently roll out the dough to a 12" circle. Roll the dough around the rolling pin and then unroll it over the tart pan. Once the dough is pressed in the pan, freeze for 1 hour.
Preheat the oven to 425.
Sprinkle the almond meal in an even layer over the dough. Arrange the peaches tightly in the pan and sprinkle the top with sugar.
Bake for 20 minutes.
Combine the preserves with 2-3 tablespoons of water and melt to combine. Brush over the peaches to glaze and sprinkle with toasted almonds.

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