Peach and Almond Tart

PASTRY

1 ¼ cup all purpose flour

½ cup ground almonds or almond flour

2 tablespoons confectioner’s sugar

¼ teaspoon salt

6 tablespoons unsalted butter, cut into small pieces

1 egg yolk

2 tablespoons ice water

FILLING

4 cups peaches, peeled and sliced

2 tablespoons orange juice

½ teaspoon almond extract

1 tablespoon cornstarch

3 tablespoons granulated sugar

TOPPING

¼ cup sliced almonds

1 tablespoon granulated sugar

2 tablespoons butter, cut into small pieces

 

How to make this recipe

1. In a medium bowl, mix together all purpose flour, almond flour, confectioner’s sugar and salt.
2. Blend in butter with a pastry blender until pea sized pieces of dough are formed.
3. Slowly add ice water to the dough and mix with hands or a pastry blender until it starts to form a ball. Flatten into a disk. Cover with plastic wrap and refrigerate for 30 minutes.
4. Roll out dough and place in a tart pan. Refrigerate for 1 hour.
5. Preheat oven to 425 degrees F. Place a piece of foil on top then either pie weights or dried beans. Bake for 15 minutes. Remove foil and bake until just starting to brown, about 5 minutes. Set aside to cool a bit.
6. Turn oven down to 375 degrees F. In a separate bowl, mix together peaches, orange juice, almond extract, cornstarch and sugar.
7. Place in tart pan. Sprinkle the sugar, sliced almonds and butter on top. Bake for 45-50 minutes

 

Prep Time: 30 minutes plus 1 ½ hour refrigeration time

Cook Time: 1 ¼ hour

Serves: 6-8 servings

Source: Kathy Reilly