9/9/11

Fresh Peach and Plum Tart

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Ingredients
For the crust:
1 cup pastry flour, whole wheat or white flour
1 cup almonds slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
3 tablespoons brown sugar, light packed
1/4 teaspoon salt
2 tablespoons butter, unsalted cold, cut into small pieces
2 tablespoons canola oil or light olive oil
2 tablespoons water iced, or as needed
For the filling:
1 1/2 pounds peaches evenly sliced, about 1/4- inch to 1/2-inch thick
1 pound plums evenly sliced, about 1/4-inch to 1/2-inch thick
1/2 cup apricot preserves (jam) divided
2 tablespoons turbinado sugar or brown sugar,for sprinking
Directions

For the crust:

Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.

Add toasted almonds into food processor, pulse until finely ground.

Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.

Add butter and oil, pulse until incorporated.

Add ice water and pulse until the dough almost forms.

Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.

Use a fork to pierce bottom of tart.

Put crust into freezer, freeze about 15 minutes.

Preheat oven to 400 degrees F.

Bake crust until set and the edges are beginning to brown, about 15 minutes.

Let cool on wire rack for about 15 minutes.

For the filling:

Spread half of the apricot jam evenly over the bottom.

Arrange peach and plum slices neatly over tart, whatever way you prefer.

Brush with remaining apricot jam mixed with about 1 tablespoon of water.

Sprinkle sugar on top.

Put in the oven, bake for 20 to 25 minutes.

If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.

Transfer onto a wire rack, let cool completely.

Serve.

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