October 11, 2011 § Leave a comment
I was at the farmer’s market last week in Nashville and there are still quite a few peaches at the farm stands. I thought I would include this recipe on my blog to inspire someone to use up the last of the season’s fresh peaches.
The star of this tart is undeniably the fresh peaches, which are unbaked and placed on top. My favorite part of any pie, however, is the crust. This almond crust is flaky and delicious.
FRESH PEACH ALMOND TART
- 1/2 cup blanched whole almonds
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons cold, unsalted butter, cut into small cubes
- 2 large egg yolks
- 2 to 3 tablespoons ice water
- 1 cup good quality peach jam
- 1 cup mascarpone cheese
- 4 to 6 small, ripe peaches, sliced into 1/4 inch slices
- 1 tablespoon slivered almonds for garnish (optional)
Preheat oven to 350°F
- Pulse the almonds in a food processor until they resemble fine breadcrumbs.
- Add the flour, sugar and salt and pulse several times to combine. Add the butter and pulse until the largest pieces of butter are about the size of small peas.
- Lightly beat the egg yolks and add to the mixer, pulsing a few times just to combine. As you continue to pulse, gradually add the ice water, a tablespoon at a time, until the dough just starts to come together. (It should stick when you pinch a bit of it between your fingers.) Do not over-mix!
- Remove the dough from the mixer and put it on a lightly floured surface. Pat it gently into a disc, wrap it tightly in plastic and refrigerate for at least 30 minutes or overnight.
- Roll the dough on a lightly floured surface until it is about a 12 inch circle and about 1/8-inch thick. Work quickly because the dough gets soft fairly fast. As you roll out the dough, check to see if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to prevent sticking. Place the dough into a 9 inch tart tin. Press the dough down so that it lines the bottom and sides of the tin. Use a pair of kitchen scissors to trim the dough edges so that they are even with the edges of the tin. Dock the tart dough several times with a fork and chill for at least 20 minutes.
- Line the tart crust with parchment paper or aluminum foil. Fill the tart shell two-thirds full with dry beans, rice, or baking weights. Bake for 20 minutes. Remove from oven and cool a few minutes before removing weights. Bake for an additional 10 minutes until the crust is golden brown. Cool completely before adding the filling.
- Spread the jam evenly over the bottom of the cooled tart shell. Spread the mascarpone cheese in an even layer on top of the jam. Whip the mascarpone with a whisk or in a mixing bowl with a whisk attachment for a few minutes if the mascarpone will not spread easily. Arrange the peaches on top of the tart shell and sprinkle with slivered almonds.
Makes 10 -12 Servings