Posts Tagged ‘peaches’

2 1/2 cups all-purpose flour
1 tsp salt
1 tbs sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water
Pulse together flour and salt in a food processor. Add butter and pulse until mixture is coarsely crumbly.
Sprinkle 1/4 cup ice water over crumbs, pulsing until mixture just begins to hold its shape when squeezed. Add more water, 1 tbs at a time, if needed. Divide dough in half and wrap each with plastic wrap. Press each into a disk and refrigerate for at least 1 hour.
7 cups frozen peaches (fresh in season)
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1 tbs fresh lemon juice
1 large egg yolk
1 tbs light cream
sugar for sanding
In a large bowl, toss frozen peaches together with sugar, cornstarch, cinnamon and lemon. Allow to thaw.
Meanwhile, on lightly floured surface, roll out pastry disk to 13-inches. Fit into a 9-inch pie plate.
Stir peaches and heap into pie shell.
Roll out second crust and fit over top. Trim and crimp edges, then cut six 3-inch vents in crust.
Beat together yolk and cream. Brush over surface and edges of pie (some will be leftover: discard). Sprinkle generously with sugar. Chill 30 minutes.
Transfer pie to a baking sheet and into oven a 400F oven. Bake 20 minutes, reduce temperature to 350F and bake 55 more.
Cool completely on a wire rack before serving.

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1/2 cup butter (at room temperature), plus more to prepare pan

3/4 cup plus 2 tablespoons sugar

3 large eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 large peaches, pitted, peeled and thinly sliced

1/2 tsp ground cinnamon

1/3 cup finely chopped almonds

Butter a 10-inch cast-iron skillet (or baking dish of the same capacity, about 8 cups). In the bowl of a mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until pale and fluffy. Scrape down sides of bowl.

Add one egg at a time, incorporating each before adding the next. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture, a fourth at a time, until incorporated. Gently fold in peaches.

Spread batter in the buttered skillet. In a small bowl, combine 2 tbs sugar, cinnamon, and almonds. Sprinkle mixture over top of batter. Bake in a 350F oven until a cake tester inserted in center comes out clean and topping is golden, 45 to 50 minutes. Set aside to cool for 20 minutes before serving.

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9-inch tart or pie shell
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract
2 large peaches, peeled and pitted
Whether home made or store bought, blind bake your tart shell, removing it from the oven before it starts to colour, a little less than stated in the recipe or on the package. Cool completely.
Combine butter and sugar in a food processor until smooth. Add ground almonds and pulse until combined. Add flour and cornstarch, followed by egg and egg white. Process the mixture until very smooth. Add vanilla and almond extracts.
Preheat oven to 350F. Spread the frangipane mixture evenly into the cooled tart shell.
Slice peaches, arrange in concentric circles on top of frangipane.
Place the tart on a baking sheet and bake in the oven for about 45 minutes, until the frangipane is puffed, golden brown, and bounces back in the centre when tapped lightly. Cool the tart completely on a wire rack.
Note: Use frangipane mixture immediately, or refrigerate for up to 2 days. If refrigerated, allow it to warm to room temperature before using. Freezes well in a Ziplock freezer bag.

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