FRESH PEACH TART Recipes

Every year during peach and pear season, I swear I’m going to buy a totally reasonable amount of fruit. “This year,” I vow, “this year is going to be different.”

And every year, I walk up to the farm stand, look them square in the eye, and in my deepest John Wayne voice, say, “Pardner, give me everything you’ve got.”

Please understand: I don’t can. I’ve never made freezer jam in my life. I have no need for more than 5-6 peaches in my house at any given time. And yet, I am currently the proud owner of 22 lbs of fresh Utah peaches. For a household of 4 people. SEND HELP

Please tell me I’m not alone, that I’m not the only person who gets seduced by the sight and smell of a mountain of just-picked peaches. I see them and I imagine all the clever and crafty things I will make with them. Part of me knows there’s a .01% chance that I’ll actually learn to can this year, but another, more delusional part of me pictures myself lining up rows of freshly canned peach halves and things, “Yes, that is completely accurate and likely to happen.” The self-deceit is strong here, people.

So instead, what we do is eat them raw until we are completely sick of peaches. I stick them into every baked good imaginable. I give them away to neighbors because I am not above buying people’s affections. And then, when the last of them are rattling around in the box looking a little shriveled and worse for the wear, I slice and freeze them for future smoothies. The system, if you could even call it that, works pretty well, all things considered.

INGREDIENTS
FOR THE PECAN CRUST:

• 3 oz powdered sugar (3/4 cup)
• 8.5 oz all-purpose flour (1 7/8 cup)
• 1.5 oz ground pecans (1/3 cup)
• ¼ tsp salt
• 7 oz cold butter cubed
• 1 egg divided use

FOR THE FRESH PEACH FILLING:

• 4 lbs ripe fresh peaches (about 10-12 small/medium peaches)
• 4.67 oz granulated sugar (2/3 cup)
• 3 TBSP corn starch
• ¼ cup water
• 2 TBSP fresh lemon juice
• US CUSTOMARY – METRIC

INSTRUCTIONS
TO MAKE THE PECAN CRUST:

1. Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg, and add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
2. Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray.
3. ………………………………………

for full instruction please see : www.sugarhero.com