Peach and Custard Tart with Almonds

As a kid,  my favorite dessert hands down was and probably still is my mom's peach pie.   Every Thanksgiving, instead of the traditional pumpkin pie, we would have peach.  On my birthday instead of the traditional birthday cake I would always request peach pie.  I have a very soft spot in my heart for that delicious dessert and it is darn near impossible for something to take it's place.

I have been eyeing this tart for awhile and was weary of anything peach since it would be up against my Mom's killer peach pie.  I finally hunkered down and made this one with some of those delicious fresh peaches that are in season right now.  I will admit that it still wasn't as delicious as my Mom's wonderful pie but it was a close second.  This tart has a nutty shortbread like crust topped with sweet peaches and then covered in a sweet custard of cream, sugar and eggs.  The whole thing is then sprinkled with an almond and brown sugar streusel.  It was so rich that I really could settle for just a little slice.  If you're intimidated by pies, try the easier tart and enjoy the delicious results.

Peach and Custard Tart

Form Dorie Greenspan's,  Baking From My Home to Yours

Pate sable(Sweet tart dough) with nuts

1 1/4 cups flour

1/4 cup ground almonds

1/2 cup powdered sugar

1/4 tsp salt

1 stick plus 1 Tbs. (9Tbs.) very cold butter, cut into small pieces

1 large egg yolk, lightly beaten

1.  Put the flour, nuts, sugar and salt in to a food processor and pulse to combine.  Scatter the butter throughout and pulse until mixture resembles small peas.  Add a little of the egg and then pule and continue the process until all the yolk is incorporated.  Then process in a few long pulses, about 10 seconds each, until the dough forms clumps and starts to come together. Pour the mixture out onto the counter and knead lightly to incorporate all of the dry ingredients.

2. Preheat the oven to 375°.   Butter a 9 inch tart pan.  Press the dough evenly on the bottom and up the sides of the pan.  Freeze the crust for at least 30 minutes.

3.  Place the frozen tart pan onto a cookie sheet and cover with butter aluminum foil, pressing it directly onto the surface of the dough.  Bake for 25 minutes.  Remove the foil and press down any dough that has puffed up.

Streusel

2 Tbs. Flour

2 Tbs packed light brown sugar

2 Tbs. Chopped almonds

2 Tbs. cold unsalted butter , cut into pieces

Working with your fingers, blend all the ingredients together in a small bowl until evenly combined.  Cover and refrigerated.

Filling

3 large ripe peaches peeled, halved and pitted and thinly sliced

1/2 cup heavy cream

1 large egg

1/4 cup sugar

1/8 tsp. almond extract

1.  Preheat oven to 425°.  Arrange sliced peaches decoratively in the tart pan over the partially baked crust.  Mix the cream, egg, sugar and extract together and pour over the peaches.

2.  Bake the tart for 10 minutes then lower to oven temperature to 375° and bake for an additional 20 minutes.  Pull the tart form the oven and sprinkle with the streusel mixture breaking up any big pieces.  bake the tart for an additional 20-25 minutes or until the filling is set and the streusel is golden.

Honey ginger and lemon almonds

Whenever I go to games or events at the stadium the smell of roasted sugared almonds fills the entire building. I am almost always tempted to shell out the $3-$4 for the small little bags of candied nuts. Not anymore. Today, I made the best candied almonds. They were so delicious that my husband and I, (ok, it was mostly me), finished off the whole batch. My husband, who is not much of an almond fan couldn't put them down.

Don't be put off by the ginger and lemon, you can leave them out if you want but I found that they gave the nuts that little hint of flavor that you couldn't quite put your finger on. You can also play around with the flavors substituting cinnamon or a little cayenne pepper. These are so delicious, they will be a staple snack and party treat for years to come.

Honey ginger and lemon almonds

2 cups whole almonds

1/4 cup honey

2 Tbs. butter

1/4 tsp. fresh grated ginger

1/2 tsp grated lemon zest

1/4 tsp. salt

1/2 tsp. vanilla

1/2 cup turbinado sugar (raw sugar)

1. Preheat the oven to 350 degrees. Spread the almonds onto an ungreased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.

2. In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with nonstick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).

3. Place the turbinado sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.

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