FRESH PEACH TART

Please tell me I’m not alone, that I’m not the only person who gets seduced by the sight and smell of a mountain of just-picked peaches. I see them and I imagine all the clever and crafty things I will make with them. Part of me knows there’s a .01% chance that I’ll actually learn to can this year, but another, more delusional part of me pictures myself lining up rows of freshly canned peach halves and things, “Yes, that is completely accurate and likely to happen.” The self-deceit is strong here, people.

So instead, what we do is eat them raw until we are completely sick of peaches. I stick them into every baked good imaginable. I give them away to neighbors because I am not above buying people’s affections. And then, when the last of them are rattling around in the box looking a little shriveled and worse for the wear, I slice and freeze them for future smoothies. The system, if you could even call it that, works pretty well, all things considered.

Ingredients

• For the Pecan Crust:
• 3 oz powdered sugar (3/4 cup)
• 8.5 oz all-purpose flour (1 7/8 cup)
• 1.5 oz ground pecans (1/3 cup)
• ¼ tsp salt
• 7 oz cold butter cubed
• 1 egg divided use
• For the Fresh Peach Filling:
• 4 lbs ripe fresh peaches (about 10-12 small/medium peaches)
• 4.67 oz granulated sugar (2/3 cup)
• 3 TBSP corn starch
• ¼ cup water
• 2 TBSP fresh lemon juice
• US Customary - Metric

Instructions

1. To Make the Pecan Crust:
2. Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg, and add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
3. Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray.
4. Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it’s in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
5. ............................................

for full instruction please see : www.sugarhero.com

Share this post