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Monday, July 2, 2012

Peach Tart

One of the best things about summer is all of the fruit that it has to offer. Incredible ripe fruit lines the shelves at Whole Foods and I just cannot seem to restrain myself. Nor do I see the need to try. The fruit is calling my name, beckoning me, asking me to eat it plain in its pure form or to make it into something wonderful involving mass amounts of butter and sugar. How can a hungree girl possibly decline? Well this trip around, the peaches were yelling at me the loudest so I decided to answer their cries in the form of a Peach Tart. The crust is more like a shortbread cookie then a pie crust, and is the perfect forum for the peaches to ooze their ripe ooey gooey-ness. The whole tart gets topped with an almond crumble that truly makes this tart the perfect way to end a meal *or start it if you're me*. It couldn't be easier to prepare and after 45 minutes in the oven, you got yoself a winna. THIS is the one to bring to those summer BBQs and dinner parties that will have your friends fawning.

Peach Tart, recipe adapted/inspired by Food52

1 1/2 cups flour plus 1/2 cup
3/4 tsp salt
3/4 cup granulated sugar plus 1 tbs
1/4 cup vegetable oil
1/4 cup mild olive oil
1 tsp vanilla
1/2 stick butter, cold
1/2 cup sliced almonds
1/4 cup light brown sugar
5 LARGE, RIPE, JUICY peaches

Recipe: Preheat the oven to 425. In a bowl mix the 1 1/2 cups flour, salt, and 3/4 cup sugar. In a separate bowl mix the oils and vanilla. Pour the wet ingredients into the dry bowl and mix with a fork until the mixture is just moist and starts to come together. In an greased 10 inch pie/tart pan press the dough down evenly.
 In a bowl combine the butter, almonds, brown sugar, 1/4 cup flour, and 1 tbs sugar. Mix with a fork or your hands until the mixture is crumbly like pebbles. Thinly slice your peaches. Starting from the outside, arrange your peaches in a concentric circle. You'll end up in the middle and you can play around with whatever design you like.
Crumble the almond mixture on top.
Bake for 30-40 minutes until the peaches are bubbly and the top is nicely golden brown. Cool and serve warm or room temperature with a BIG pile of whipped cream.
 so you take a slice...

 and then you pile it on.

when fruit calls, I answer the phone

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