Summer has been a bit late in arriving this year. This explains why I can still get fresh local peaches at the end of August. A friend called a potluck together in honor of another friend who is visiting from New Zealand. I offered to bring dessert. I thought a rustic tart would be good, and the peaches are so lovely right now they make the perfect filling!
All this may seem a bit strange coming from someone who doesn't bake. Let me give you my very loose recipe.1. Get your husband, or some other competent baker to make you a pie crust.
2. Blanch 6-8 peaches. Remove skin and slice them up into a bowl.
3. Dig around in fridge for the tablespoon sized piece of ginger you know you have. Peel and grate into bowl of sliced peaches.
4. Liberally sprinkle ground nutmeg on top of peaches. Roughly a teaspoon.
5. Sprinkle about two tablespoons of brown sugar onto peaches. Lick fingers.
6. Stir peaches to incorporate ginger, nutmeg and sugar.
7. Roll out prepared pie dough and place it onto a cookie sheet lined with parchment.
8. Using ground hazelnuts that you found in the freezer, make a circle about 1/8 of an inch thick on top of the rolled out dough.
9. Place peaches on top of hazelnuts, then fold the edges of the dough over the peaches.
10. Brush dough with water and sprinkle with sugar.
Bake at 425 for about 15-20 minutes, until golden brown. Then reduce heat to 350 for another 20-30 minutes. Eyeball the tart every once in a while to see if it looks done. I usually pull it when any juices that have run out are caramelized on the parchment.
Eat it while it is just barely warm. Yum.
-S
No comments:
Post a Comment