my zupas post is up for the week.
what are your weekend plans?
I'm hoping to finish a quilt, eat some yummy bread with butter and oh, i duno; have a baby. no guarantee though.
Although Utah’s peach season isn’t at it’s peak until august, peaches are taking over produce isles and sales each week at your local grocer. Here’s an easy recipe for a peach tart that is lovely paired alongside some homemade vanilla ice cream. And guess what? July is national ice cream month! There’s nothing like homemade ice cream with a good pie or tart.
peach almond tart
adapted from the wednesday chef
9 Tablespoons butter, at room temperature
1/2 cup sugar
1 egg yolk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup pastry flour
1/2 cup almond meal
(as long as you have 2 cups of flour total, feel free to use whatever combination or only all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
2 crispy peaches, sliced
1 Tablespoon sugar
Cream butter and sugar together, add egg, yolk and extracts. Combine the dry ingredients and mix in with wet ingredients. After it’s well combined wrap in saran wrap, squish it into a disk (this helps the dough to cool faster) and let sit in refrigerator for at least an hour.
Slice up a firm peach, tossing with a Tablespoon or so of sugar. Take out tart dough, separate in half. On a baking stone or parchment lined cookie sheet, with clean fingers, schmoosh (yes it’s a technical term) the dough out flat. Arrange the peach slices on the crust and fold the edges back over on top. Sprinkle some demerara sugar on top (optional).
Bake in preheated oven 375F for 20-25 minutes, or until edges are browned. Serve with some delicious homemade vanilla ice cream.
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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!