Grammy nominated singer-songwriter Holly Figueroa O’Reilly asked for a peach recipe; when she asks, I answer!
Here ya go, Holly!
Peach & Blueberry Tart
Crust:
1 ¼ cups All Purpose Flour
¼ cup Almonds
6 Tablespoons Unsalted Butter
3 Tablespoons Sugar
¼ teaspoon Salt
2 – 4 Tablespoons Ice Water
Process almonds to a coarse meal texture.
Add flour, sugar and salt and blend thoroughly.
Cut cold butter into ½” cubes, add and process until the mix is well incorporated, (Again, like a rough meal consistency).
Add water a tablespoon at a time until the dough begins to clump; make sure the mix is moist to the touch.
Gather dough, flatten into a roughly 1” thick disk, wrap in plastic and refrigerate for at least 2 hours, (And up to a day).
When ready to build, line a pan with parchment, then roll dough out to fit, (Tart or sheet pan, depending on whatcha got).
Blueberry compote:
1 Cup Blueberries
2 Tablespoons Unsalted Butter
2 Tablespoons Cointreau
1 Tablespoon Agave Nectar (Or honey)
In a sauté pan over medium-high heat, add Cointreau and heat through.
Add butter and agave nectar and combine thoroughly.
Add blueberries, drop the heat to medium, and allow sauce to thoroughly coat. Continue heating and mixing until roughly ¾ of the berries have burst. Remove from heat and set aside.
Peaches:
4 – 6 peaches of your choice, (Make sure they’re nice and firm – no mushy stuff!)
¼ Cup Sugar
2 Tablespoons Unsalted Butter
1 Vanilla Bean
Preheat oven to 400º F.
Peel, core and stem peaches (You can blanch them if they’re tough to skin), Then cut them into ¼” thick slices.
Spread an even, thin layer of the compote over the dough.
Layer peaches overlapped by about ¼ their width, starting in the middle and working out toward the edges, until you’ve covered the whole shebang. Don’t use the ends/little nasty pieces if your concerned about appearance, (Which ya aughta be)
Scrape seeds from vanilla bean, add to sugar, and shake blend evenly over the peaches.
(Toss the bean into your sugar bowl and enjoy killer vanilla sugar)
Cut butter into ¼” cubes and toss onto the peaches as well.
Place tart in middle of oven. Bake for 20 minutes, rotate pan 180 degrees, and continue baking for another 15 minutes. Edges of the tart should be nicely browned, and don’t fret if the juice burns a little on the pan.
Garnish with a dollop of Mexican Crema and a mint leaf.
Enjoy!
UrbanMonique 