Monday, September 6, 2010

Peaches and cream tart


I really do enjoy making (and, of course, eating) tarts. As my husband says -- there's a better filling to crust ratio in a tart versus a pie (not that I don't love pies, too). This tart is another recipe I found to try to use some of the local peaches we have. The recipe I used is adapted from here. The tart was very good. I'm getting better about making the sides of the tart crust as well, which makes me happy.

Peaches and cream tart
I started with the basic olive oil crust that I almost always use, except I added one tablespoon of icing sugar and used white whole wheat flour. You can use whatever crust you like. The original recipe (above) has a recipe for a sweet crust. 

for the filling:
2 large peaches, peeled*, pitted, and sliced
1/2 cup half and half (or cream)
1 large egg
1/4 cup sugar
1/8 teaspoon Amaretto liqueur (or almond extract)
dash of salt

for the streusel topping:
2 tablespoons flour
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
2 tablespoons cold butter, cut into pieces

After you have formed the crust into the tart pan, arrange the peaches around the pan in a "spoke" pattern. Pre-heat the oven to 425 degrees. Place the tart pan on a baking sheet lined with parchment paper.
In a large bowl, whisk together the remaining filling ingredients until well-blended. Let the bowl sit on the counter for some of the air bubbles to pop out. Then "rap" the bowl firmly onto the counter to get the rest of the air bubbles out. Pour the filling over and around the peaches. Bake for ten minutes and then reduce the oven temperature to 375 degrees and continue baking for another 20 minutes. 

In another bowl, mix the streusel ingredients using your finger tips until it's well-combined. Place in the refrigerator until the above cooking time is up. Then you are ready to add the streusel. Carefully remove the tart from the oven and add the streusel to the top (trying to cover the cream parts and leaving some of the peaches peeking through). Place back in the oven and bake for another 18-25 minutes, until the filling is set and the streusel is golden. 

Remove from the oven and let cool on a rack. Serve when almost cooled or at room temperature. Alternatively, you can cover and refrigerate overnight and serve room temperature.

* To peel the peaches: Cut an "X" into the skin on the bottom of each peach. Blanch in boiling water for about 10 seconds and then rinse in cold water. Peel the skin from the peaches. 

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