A recipe for short crust, not quite a double amount - plus the best fruit you can find. One cannot make up for so-so peaches with sugar. I only had two good peaches on hand, not enough for a pie so I added nectarines.
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| Peach-nectarine-almond tart |
This makes a tart smaller than a pie, so if you adjust for a pie pan, you'll need more fruit. I used an 8" tart pan with 2" sides.
Peach-nectarine-almond tart ~
2 peaches, largish and peeled
3 medium nectarines, peel left on
1/4 c. sugar
2 T. brown sugar
Freshly grated nutmeg
The barest pinch of salt
1 T. tapioca powder
Optional streusel, approx. 3 T.
Crushed sliced almonds, approx. 2 T.
Egg wash and extra sugar, coarse grain - optional
Preheat the oven to 400 degrees.
- Mix the sugars, salt, nutmeg, tapioca flour.
- Peel the peaches, slice into halves, then each half into four slices. Slice nectarines in the same manner.
- Mix dry ingredients with the sliced fruit.
- Roll out the crust, line the pan.
- Sprinkle the streusel and almonds over the interior.
- Roll out the remaining dough and cut into 3/4" strips.
- Add the fruit to the pan, top with lattice weaving.
- Press edges together and pinch off.
- Brush with egg wash and sprinkle with sugar.
Bake for 30 minutes. Reduce to 350 degree and bake approximately another 20-30 minutes, until the crust is golden as you like it.
Happy Fall.
