![]() Cut the cooled peach halves in two, so you have 16 or 20 wedge shaped fruit pieces, and place them in a flower-petal pattern, or other neat arrangement, completely filling the crust. Spread the apricot jam in an even layer on the dough. Blot up any moisture on the dough-from your wet fingers-with a sheet of paper towel.Īrrange a rack in the center of the oven, with a baking stone if you have one, and heat to 375°. Moisten your fingers with water and press the dough, spreading it over the pan bottom in an even layer, with a rim of dough up against the fluted side ring. Scrape all of the dough into the pan bottom. Clean the sides again process once more to form a stiff, smooth and somewhat sticky dough.īutter and flour the tart pan. Scrape down the sides of the bowl, add the butter and process. Drop in the egg white and process until incorporated. Put the almonds and sugar in the food processor bowl and process, and cocoa and blend with the almond powder. Turn off the heat and let the peaches cool in syrup while you prepare the crust dough. Keep the syrup bubbling and thickening, but don’t let it burn. Cover the pan if the peaches seem hard but otherwise cook uncovered. Keep cooking and turning the peaches until they’re tender and glistening with the syrup they’ve absorbed, about 15 minutes or more, depending on ripeness. Turn them over again to cook the skin side for 2 minutes. Raise the heat and bring this syrup to a boil, partially cover the pan, and cook the peaches in place for about 5 minutes, then turn them over and cook for a couple of minutes. Set the pan over medium heat and, without disturbing the contents, let the sugar dissolve in the juices released by the peaches. ![]() Spread the 3/4 cup sugar in the bottom of the sauté pan, drizzle the lemon juice all over and fit in all the peach halves, cut side down, on top of the sugar. As you can see, it makes a lovely crust for this tart.Rinse and dry the peaches, cut them in half through the stem and remove the pits. ![]() Once again, here's my favorite Classic Double Pie Crust recipe. One totally awesome salute to peach season! By the same token, they're perfect just gently warmed they retain their shape and flavor, melding nicely with the rest of the filling. So, what's with all this extra raspberry stuff? Why not just mix them all in right up front?īecause raspberries are super-delicate, and fall to pieces as they bake. Place the remaining 1/2 cup raspberries on top, pressing them in gently. Remove it from the oven, and stir 1/2 cup of the raspberries into the hot filling. Fold the crust up and over the filling it will only cover it partway.īrush the crust with milk and sprinkle with coarse white sparkling sugar, if desired.īake the tart for 40 to 45 minutes, until the crust is golden brown. Mix everything together, using 1/2 cup of the raspberries. Our blog post on thickening fruit pies offers our thickener test results, and interesting information on this subject in general. Pie Filling Enhancer is my personal favorite fruit pie thickener, but feel free to substitute your own favorite. THAT'S OK, IT'S RUSTIC! The word "rustic" covers all kinds of less-than-perfect baking outcomes.Ĥ to 5 large ripe peaches, peeled and sliced (about 5 to 6 cups sliced peaches) use 2 pounds frozen/thawed sliced peaches, if you like Roll the chilled crust into a 13" to 14" round, and center it in a 9" pie pan. Wrap the single crust you're going to use, and chill it for 30 minutes. I just went ahead and made the entire recipe, then used half, and froze half for another pie day. I'm partial to our Classic Double Pie Crust. You need one crust, but it has to be a substantial one bank on using at least 1 1/4 cups flour in your single crust. Feel free to toe the line and follow the original, or come along with me as I break the rules (as often happens).įirst, make a batch of your favorite pie crust. ![]() I've riffed on our original Rustic Peach Tart recipe, adding more raspberries, plus cinnamon, almond extract, lemon juice. How to peel a peach perfectly – no knife needed. Homemade, of course.įirst off, if you don't know the secret to peeling peaches so they're smooth as a – well, smooth as a perfectly peeled peach – take a look at this: Much as I love simply biting into a fresh peach – and yes, when you get a good one, all of those clichés about peach juice dripping down your arm are absolutely true – I love even more lightly sweetened warm peaches nestled in a golden crust, redolent of cinnamon, just begging for a generous application of vanilla ice cream. ![]() Like cobbler and crisp and shortcake and (drum roll, please) one of summer's ephemeral luxuries, peach pie. And, all you fellow English majors out there – comment below to identify this line from one of my favorite poems:Īs fresh peach season creeps up the East Coast, from Georgia to South Carolina to Pennsylvania to New York, and soon to New England, I'm digging out my peach recipes. ![]()
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