Eating a perfectly ripe juicy local peach is the highlight of our (very hot) Georgia summers. Mind you, just-right peaches from the farm box or the produce stand are not to be squandered on any old recipe. Fabulous peaches taste so good eaten out of hand (well, peeled first, of course) that it's a pity to use them in a setting that doesn't do them justice. My favorite way to enjoy peaches is grilled with herbs and olive oil in Jamie Oliver's wonderful summer salad (which I posted here). I also love them tossed with blackberries, blueberries, and/or red cherries. And a good peach ice cream is tough to beat.
This week's assigned recipe for the Tuesdays With Dorie baking group is Crunchy and Custardy Peach Tart. I've never ever known a Dorie Greenspan tart to disappoint so I was hopeful that this one would be a worthy vehicle for some particularly tasty peaches from my weekly farm box.
n.o.e.'s notes:
- This tart was chosen by Rachel of sweet tarte and you can find the recipe on her post.
- In keeping with our preferences lately, I used a gluten-free nutty tart crust (made this time with almond meal and chopped pecans). For a sweetener I used palm sugar.
- Here are the ingredients I used in the custard: duck egg, cream, palm sugar, almond extract, and salt.
- Once I assembled the tart it was looking a little bare, so I added another peach, which filled up the empty spaces in the tart nicely. Maybe too nicely! There wasn't much of the custard showing so I ended up with extra topping (since it was supposed to be placed on the custardy parts of the tart).
- I omitted the flour in the topping, and made mine with: almond meal, chopped pecans, date sugar, and butter. Per the recipe's instructions I used cold butter, but the topping only came together once the butter softened, so starting with room temp butter might have been better.
- The oven time for my tart was:
10 min at 425
20 min at 375
then I put on the topping and baked an additional 15 minutes or so at 375?
the verdict:
- Here are the ingredients I used in the custard: duck egg, cream, palm sugar, almond extract, and salt.
- Once I assembled the tart it was looking a little bare, so I added another peach, which filled up the empty spaces in the tart nicely. Maybe too nicely! There wasn't much of the custard showing so I ended up with extra topping (since it was supposed to be placed on the custardy parts of the tart).
- I omitted the flour in the topping, and made mine with: almond meal, chopped pecans, date sugar, and butter. Per the recipe's instructions I used cold butter, but the topping only came together once the butter softened, so starting with room temp butter might have been better.
- The oven time for my tart was:
10 min at 425
20 min at 375
then I put on the topping and baked an additional 15 minutes or so at 375?
the verdict:
We enjoyed the tart very much, especially the first day. The peaches and almond-flavored custard paired nicely with the the nuts in the crust. There was a bit of a problem because the nut crust was porous and absorbed the custard, especially by the next day. I realized too late that I should have brushed the crust with egg white before I "blind baked" it, which would have sealed the crust against the custard. I'll have to try that the next time I bake this tart - and there will be a next time with a tart this tasty!
12 comments:
I was wondering why everyone seemed to posting their Dories a day early...and then I realized it was Tuesday (seriously!) This looks like a wonderful recipe. I really didn't do enough summery baking this summer...but there's still time!
Ciao Nancy ! I'd love to try a real Georgia Peach ! I love my Giallone (big and with a yellow flesh) even unpeeled they are such a treat ! I have to try your gluten free crust (maybe some more siful chocolate brushing would have worked too !)
Yum! Your modifications sound so interesting and good! Thanks for baking with me this week!
What a brilliant gluten free tart.
I love your peach slices...so lovely.
Beautiful tart! What great changes to make this gluten free! :)
We were just supposed to put the streusel on the custard parts? Oops. =) I crammed as many nectartine slices as I could into mine, so I didn't have much room for custard either. Your tart looks delicious!
It was a nice play of flavors. I only made one mini and wish I had made a large one. I like your design of slices.
Louisiana peaches aren't bad either.
This is a regal way to use those Southern peaches.
Wasn't this tart wonderful? Yours is so pretty with the fanned peaches.
I'm stingy with fresh peaches too and agree this was a good use of them.
That tart looks delicious! Glad you liked it.
It looks delightful. I am with you, fresh peaches perfectly ripe eaten out of hand...nothing better. Probably why I have bought peaches three times now and not one of them has seen the tart. I have some sitting here today and I am looking at them thinking, "Really, you should be the tart, I have all the ingredients, it could be a good look for you...." but so far am not convinced. Your post inspired me a little...we shall see OR maybe that peach is lunch with that wonderful salad we made last year!!!
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