Serve warm or room temperature, preferably with generous dollops of creme fraiche whipped cream. Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is a nut brown. Sprinkle the pebbly butter mixture over top (it will seem like a lot). (If the fruit is especially juicy, add a little extra flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.Īrrange the peaches in rows over the pastry they should fit snugly. To help balance the increased liquid and sweetness of canned peaches I decreased the sugar and flour and added cornstarch to the topping. Peaches aren’t available year round, so I used canned. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Adapted from Amanda Hesser’s Peach Tart recipe, the pastry was changed to one my mother taught me. It should be about 1/8 -inch thick all around trim and discard excess dough. This will be easy if you pat firmly and confidently, but not if you curl your fingertips into the dough. Then, use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to a height of about 3/4 inch. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen do not overwork it. In a small bowl, whisk together the oil, milk and almond extract. Stirring enables the salt and sugar to sift the flour, so you don't need to sift it in advance. Mix gently until the dry mixture is damp, but overworked. Whisk the oils, milk and vanilla together in a small bowl and pour into the flour mixture. In an 8-inch square (or similarly sized) pan, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a large bowl, combine the 1 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon sugar, 2 teaspoons ground star anise and the cinnamon and ginger.
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