You might think that this would be an overly sweet dessert, but it actually hits the right balance of a neutral sweet, which I think is largely due to the mascarpone cheese. Josh took the leftover liquid out to the Traeger to smoke it, and made smoked peach whiskey sours! Just mentioning that in case you or your spouse is or wants to be a mixologist.īetween the flaky crust, the creamy almond filling and the sweet soaked peaches and whipped topping – you can’t go wrong. Feel free to save the poaching liquid – it becomes a peach simple syrup, and tastes amazing. You need that sweet spot for the peaches in this recipe, but oh my goodness, do they taste amazing. If they are over ripe, you’re going to have peach mush. If they are under ripe the skin won’t peel off. My tip for poaching the peaches is to use peaches that are ripe, but not overripe. I took care of the crust, almond filling, and topping, while Josh poached the peaches. Josh and I worked on this tart together, dividing up the tasks. First because it is peach season, and two because I think it is really helpful to home cooks to know what the finished result should look like – I know it helps me! But this was also one of the reasons why I wanted to share this recipe with you. Full disclosure, I’ve probably cooked more recipes from the first cookbook and I actually think I prefer the first cookbook to the second, probably because the recipes feel a bit more homey, at least to me.īut today, this Peach and Almond Tart! Firstly, can we just talk about what a beautiful recipe this is? It’s stunning! I wasn’t sure what it would look like because this recipe in the cookbook doesn’t have a picture (Joanna, I love you, and this is probably my favorite cookbook, but this is my biggest cookbook pet peeve!). From the first cookbook, I’ve only ever shared the After School Banana Bread and I thought it was high time to feature another recipe from this wonderful cookbook. For this recipe, we use a pre-made pie crust, and with a tart pan, you only need to set the dough inside the pan and…voila – crust is done.Īs mentioned numerous times online and in a blog post here and there (like the After School Banana Bread and the Magnolia Table Silo Cookies), I’m slowly working my way through Joanna Gaines’ Magnolia Table cookbooks and loving them. See, with a tart, you don’t need to mess with all of that. I think it’s because a tart doesn’t have the same kind of pressure that a pie can have. It’s peach season! In fact, it’s apparently national peach month! So here’s a peach recipe idea you should definitely try out…there is something so fun about a tart. 1) is easy to whip up and a perfect not-too-sweet summer dessert! Dust with icing sugar and serve a room temperature, with a glass of Tuscan Vin Santo.This delightful Magnolia Table Peach and Almond Tart recipe (from vol. Check the filling with a toothpick (which should come out barely flecked) and ensure the pastry is shrinking away from the tin. Scatter with the almondsīake for 25-35 minutes until golden. Put the peach halves on top, rounded side up, cutting them if necessa to fill the centre. Spread th amaretti cream in the base of the pastry case. Peel, halve and stone the peaches, sprinkle with 2 tbsp sugar and leave for 5 minutes. Preheat the oven to 180C/gas 4/fan 160C.Drop the peaches into a pan of boiling water, lift out after a few seconds then cool in cold water. Add the crushed amaretti and briefly whizz again. Process again until the mixture resembles fine breadcrumbs, then add the egg and eg yolk and process briefly until soft and creamy. Dice the butter and add to the almonds with the flour. Tip the almonds and 50g/2oz sugar into the food processor and whizz until finely chopped. To even the base, run an ice cube quickly across, from the centre to the edges. Pat the pastry lightly with cold fingers so the base is even, and make the shell a little thicker round the sides, ensuring it reaches all the way up since it may shrink. Keep a bowl of ice cubes and some paper towels handy to chill and dry your hands as you work. Unwrap and cut the pastry log into thin even slices and use to cover the bottom and sides of the tin with just touching or slightly overlapping slices. Wrap and chill for at least 1 hour – the longer it rests, the less it will shrink later.īutter and flour a 24cm tart tin thoroughly. Add a pinch of salt, the sugar, egg yolks and lemon zest and pulse again – it should almost immediately adhere into a ball.Remove from the processor, lay it on a sheet of cling film or foil, and lightly press and shape into a compact log (touch it as little as possible). Put the diced butter and flour in the food processor and pulse until it looks like fine breadcrumbs. If you dip your knife in the flour for the pastry and keep covering the butter with flour as you dice, you will find it easier.
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