Hi! The entry in Childfree got deleted. Thought you might still want a recipe.
Here's a tart recipe, but it doesn't have a crust recipe. I can post one if you need one. Do you have a food processor? If not, you may be able to find Almond Flour in a some grocery stores. __________________________________
PEACH-FRANGIPANE TART
1 tablespoon all purpose flour
3/4 cup slivered blanched almonds (about 3 1/2 ounces) 1/3 cup sugar 3 tablespoons amaretto or other almond-flavored liqueur 2 tablespoons (1/4 stick) unsalted butter, room temperature 1 egg
5 peaches 1/2 cup peach or apricot preserves
Preheat oven to 450°F. Roll out crust and arrange in a 9-inch-diameter tart pan with removable sides.Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
Finely grind slivered almonds in processor. Add the tablespoon of flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)
Here's a tart recipe, but it doesn't have a crust recipe. I can post one if you need one. Do you have a food processor? If not, you may be able to find Almond Flour in a some grocery stores.
__________________________________
PEACH-FRANGIPANE TART
1 tablespoon all purpose flour
3/4 cup slivered blanched almonds (about 3 1/2 ounces)
1/3 cup sugar
3 tablespoons amaretto or other almond-flavored liqueur
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 egg
5 peaches
1/2 cup peach or apricot preserves
Preheat oven to 450°F. Roll out crust and arrange in a 9-inch-diameter tart pan with removable sides.Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
Finely grind slivered almonds in processor. Add the tablespoon of flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)
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