![]() ![]() The sun noticeably sets earlier and its warm golden rays have a familiar autumn tinge to it with a touch of crisp chilliness in the air. Stone fruit season in the Northwest has always signaled the transition from late summer to early autumn for me. ![]() Several pounds of purchased peaches later, we eat a few right away with no regard to the juices dripping from our chins knowing moments like this will soon be just memories once the season is over. The glory of summer can be found in one bite of a perfect ripe peach sweetened by the sun picked at its peak. ![]() Of the two varieties of peaches being offered yesterday, I was told by the friendly guy behind the table one was very sweet and one wasn’t as much. Mimi wasted no time in trying each and every one. A small container sectioned in four quadrants contained a variety of stone fruit cut into toothpick ready portions for tasting. Cut tart into wedges sprinkle with powdered sugar, if desired, and serve.“Mom, come try these peaches! They are so good,” says my 11 year old daughter Mimi, referring to the bite sized samples luring the passersby of a vendor at our local farmers’ market. When ready to serve, push the pan bottom up, releasing the tart from the pan. Step 6 Bake tart until golden and tester inserted into the center of filling comes out clean, about 55 minutes.Cut each half of the peaches crosswise into thin slices, and arrange them on top of the filling in any pattern you like. Spread almond filling evenly on the bottom of the crust. Step 5 Reduce oven temperature to 350☏.Return the pan to the oven and bake the crust until the sides are golden and the bottom is set, about 10-12 minutes longer. Bake crust until sides are set, about 20 minutes. Step 4 Line the crust with buttered parchment paper or foil, buttered side down then fill with dried beans or pie weights.Pierce crust all over with a fork and freeze it for 10 to 15 minutes. Fold overhang in, making the sides double-thick. If needed, seal any cracks in the dough and then trim the overhang to 1/2 inch. Turn out the dough into a 9 or 10- inches diameter tart pan with a removable bottom, using the parchment paper as an aid. Roll out chilled dough on a floured sheet of parchment paper to a 12-inch round. Step 3 Position the rack in the center of the oven and preheat to 375☏.Cover and chill for at least 2 hours and up to 2 days. Mix in egg, almond, and vanilla extracts. Mix in 7 tablespoons sugar, then butter and blend until smooth. Step 2 To make the almond filling: Finely grind almonds and flour in the food processor.Wrap in plastic and chill for at least 2 hours and up to 2 days. Transfer the dough to a board and gather it into a ball then flatten it into a disk. Pulls until the dough comes together in clumps. Add butter and blend until smooth, occasionally scraping down the sides of the bowl. Step 1 To make the crust: Place powdered sugar, almonds, and salt in a bowl of a food processor and pulse until nuts are finely ground.Here’s today’s recipe and some other tarts to enjoy. Originally savory with meat fillings, as tastes for sweets grew, they were filled with fruits and custards. Viewed as ‘Haute Cuisine’, they were popular with the nobility, unlike the commoner’s pies. There was also a class distinction between pies and tarts. Encasing these in pastry made them portable and therefore a staple of working people in Northern Europe. Medieval pies contained many different meats –chickens, crows, pigeons, and rabbits. The word ‘pie’ may come from the magpie-a bird known for collecting odds and ends in its nests. But in English, pies cover their fillings with pastry while tarts leave it open. Watch your jewelry!īakers likely know but for neophytes and the incorrigibly curious among us… In France “ Tartes” translates as both tarts and pie. What is the difference between a pie and a tart? An actual Magpie Nest. This may be the only tart recipe you’ll need all summer. Or even Pears as in the original version. Apricots, apples, poached quince, and fresh figs can be used here. As to the crust, you can swap out the almonds for “walnuts, hazelnuts, pistachios or pecans”. “Kukla” went on to say if the fruits are out of season, you can use well-drained canned peaches-which cuts down on prep time too. What you can’t see is the extra almond and vanilla used to ramp up the almond flavor. The peaches held their shape beautifully as you can see. What “Kukla” did was swap out poached pears for blanched peaches. Its roots are a recipe for Pear and Almond Tart from Dorie Greenspan. This great recipe appeared on Food 52.com attributed to one “Kukla”. Today on Chewing The Fat.Īndrew is back to baking and you’ll be so glad he is. ![]() The earliest of this summer’s peaches, a delicious almond filling and the tenderest of crusts. ![]()
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