Monday, August 29, 2005

Peach and Pistachio Tart with Cornmeal Crust

This, Eric claims, is his favorite dessert, and it just might have edged out the famous Tarte Tatin!

I did this as mini tartlets for the shower, but it actually makes a nice rustic freeform tart.

Cornmeal Tart Dough:
1 1/4 cups AP flour
1/4 cup cornmeal
2 Tbsp. sugar
1/2 tsp. salt
1/2 cup cold unsalted butter (cubed)
6-8 Tbsp. ice water

Pistachio Spread:
1 cup shelled pistachios (save 1/4 cup for garnishing later)
1/4 cup sugar
1/4 cup heavy cream
1/8 tsp almond extract

Peach filling
5 fresh peaches: blanched, peeled and quartered
1/4 cup brown sugar
2 Tbsp lemon juice
2 Tbsp rum
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt

1 beaten egg
1 Tbsp water
Granulated sugar

Almond Whipped Cream:
1 cup whipping cream
1 Tbsp sugar
2 drops almond extract

Combine flour, cornmeal, 2 Tbsp sugar and salt together for dough. Work butter in by hand, mushing away at it and the stir in ice water using a fork. Gather the dough together and press into a disk. Chill and let rest 30 minutes, then roll out into a 13" round (1/8 " thick).

Chop 3/4 cup pistachios and sugar in processor together, then add in whipping cream and almond extract. Spread on bottom of the tart leaving 3" rim around edge of tart.

Toss peaches with brown sugar, lemon juice, rum, vanilla extract, cinnamon and salt. Place peaches on the pistachio spread, but save the juices for glazing after tart is baked.

Flip edges of tart over, folding as you go along. Brush the crust with the egg wash and sprinkle liberally with granulated sugar.

Bake at 400°F for 45-50 minute, then brush top of fruit with reserved juices.

Whip the cream and add in sugar and almond extract.

Serve a slice with whipped cream and garnished with remaining pistachios.

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