|Luisa picking perfect peaches in her new purple hat!|
Peach Mania continues this weekend and next. They also have a lot of fun upcoming events, as well as a great store with peach and apple products - nut butters, vinegars, homemade butter and ciders to name a few. Their farm stand (about 6 miles further up the road) abounds with great produce - a good opportunity to get some of those Wilcox tomatoes!
Peach Frangipane Tart
2½ ounces ground almonds
¼ cup sugar plus 1 tablespoon sugar (divided)
5 tablespoons butter, softened, divided
1 egg yolk
½ teaspoon almond or vanilla extract
1 recipe tart pastry (below), blind-baked
2-3 large peaches, halved, pitted and thinly sliced
Preheat oven to 375°F. In a food processor, combine the ground almonds, ¼ cup sugar, 4 tablespoons butter, egg yolk and almond extract and process until a thick paste forms. Spread almond mixture on the prepared crust and top with concentric circles of peach slices. Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.
1⅓ cup flour
3 tablespoons granulated sugar
8 tablespoons cold unsalted butter, cut into 16 pieces
1 egg, separated
Preheat oven to 400°F. Place flour, salt and sugar in the bowl of a food processor; pulse to blend. Add butter and pulse 12-15 times, or until bits of butter are about the size of small peas.
Place the egg yolk in a ¼-cup measure (reserve egg white) and add ice water to fill the measure; stir with a fork to break up the egg yolk. Drizzle the liquid over the dry ingredients and then pulse to distribute. Then turn on the processor and run until dough almost forms a ball around the blade. Pastry may be rolled or pressed into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
Line the tart pastry with aluminum foil, then fill with pie weights (or dried beans or rice) and bake for 12 minutes. Remove foil and weights immediately, brush crust with reserved egg white and fill per recipe instructions above.