12 July 2009

Almond Peach Tart

The other day I tasted a succulent fruit and almond tart and have been dreaming of eating it again--no not just eating it but making it. There is something satisfying in knowing that the food you love is not some lofty and distant ideal that you can enjoy once in awhile, but rather something you know intimately--something you have mastered--and can create yourself. So I played around and came up with this almond peach tart. It's a perfect summer treat!

1¾ cups flour
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
½ cup butter
1 egg, slightly beaten

2 large ripe peaches, peeled and thinly sliced

¼ cup butter
¼ cup sugar
2 Tbs. honey
2 Tbs. milk
1 cup sliced almonds
1 tsp. almond extract

For the crust, mix together dry ingredients, then cut in butter. Mix in the egg until dough forms; press into a 10" round tart pan with removable bottom, pushing the dough up the sides of the pan.

For the topping, combine all ingredients in a microwave-safe bowl and heat until melted, stirring occasionally. Arrange the peach slices in concentric circles on the crust and spread almond topping evenly over the fruit.

Bake at 325°F for 30 minutes until deep golden. If almonds brown too quickly, cover with foil during baking. Let tart cool completely before slicing.

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