I am probably the only person you know that least fond of summer, but I must admit there are things that make me forget how unpleasant summer weather can be in California. One of those thing is having bountiful stone fruits and summer berries. Not to mention beautiful aroma of heirloom tomatoes, and the sweet tasting corns. So, once in a while during those unpleasant summer, I find myself having fun churning ice cream, poaching stone fruits, and munching cherries and berries. When the weather is not too hot, I will definitely finding sometime in the kitchen baking. And I just did that today :)
This is no ordinary grand mama peach pie, this, is a little different. The fragrant yellow peaches are simmer in butter, honey, and blooming thyme. The tart shell is filled with delicious pistachio cream, and on top of that you will be happy to taste the last bite of pistachio streusels. Yes, there are many components go for this tart, but surely you will be satisfied with it. You can, omit the streusel if you are feeling lazy, it will be still delicious.
Tart With Caramelized yellow Peaches in Honey and Blooming Thymes
recipe inspired by Christine Farber's book, Mes Tarte.
make 1 (10 inch) tart
One batch of Sweet pastry dough
4 yellow peaches (ripe but still firm)
1/4 cup mild flavored honey
3 sprigs of blooming thymes
3 tbs butter
pistachio cream, recipe follows
pistachio streusel, recipe follows
Preheat oven to 350F. Butter a 10 inch tart pan - set aside.
Roll out pastry dough into 1/8 - inch thick. Fit into tart pan, trim off the excess. Prick all over with fork. Refrigerate for at least 30 minutes.
Bake your tart blind in the oven for 15 minutes. remove from the oven, brush all over with egg white. Return the tart into the oven, bake for another 10 minutes. Remove and cool completely.
Meanwhile, in a large skillet, add honey and butter. Set the skillet over medium low heat. Once the butter is melted, turn the heat down to low. Rinse the peaches and dry with towel. Cut each into half, remove the pits, and arrange them in the pan with cut side down. Add blooming thyme, simmer for about 5 minutes. Using a small spatula, turn them over, continue to simmer for another 5 minutes. Turn them once again, so that the cut is once again facing down. Simmer for another 5 minutes. Remove from the heat and let them cool in the pan.
Once the tart shell is cooled, spread pistachio cream on the bottom tart. Arrange caramelized peach with cut side up. Bake in the oven for 25 minutes. Remove from oven, Add the streusel, then scatter the blueberries on top. Return the pan to the oven, continue to bake for another 20 to 25 minutes, or until the streusel is browned. Remove and cool completely before serving.
4 tbs butter, softened at room temperature
1/4 cup raw sugar
1 large egg
1/4 cup finely ground pistachio
1/8 tsp baking powder
Add butter and sugar in a small bowl. Using a wooden spoon or rubber spatula, beat until well blended. Add egg, continue to beat until the ingredients are mix well. Add ground pistachio and baking powder - mix.
1/4 ground pistachio
3 tbs flour
2 tbs sugar
2 tbs cold butter
Rub all ingredients together until resemble a coarse meal.