Ingredients:
For crust — adapted from this recipe
- About 2 cups whole wheat pastry flour
- a pinch of salt
- 2 tbsp sugar
- 1/3 cup almond oil
- 1/4 cup icy cold water
For filling
- 3 to 4 peaches, thinly sliced
- 2 tsp corn starch
- 2 tsp honey
- 2 tsp lemon juice
- 2 tsp vanilla extract
Directions:
- Combine flour, salt and sugar in a medium non reactive bowl.
- Add oil and blend it into flour using a fork.
- Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
- Knead the dough very lightly until it comes together into a ball.
- Allow dough to rest for 15 minutes.
- Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
- Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.
- Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
- Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
- Preheat oven to 350F.
- Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
- Crank up the oven to 375F.
- In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.
- Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.
On another note — we would be road-trippin’ to New York City in a few days. If you are local and want to meet up for a cup of coffee etc, send me an email. I also welcome any dining suggestions you may have 🙂
What do you love the most — cooking or baking?