Barb D
TVWBB Hall of Fame
Skillet Peach Tart
Ok everyone my desert that goes with Rich’s meatballs in beer gravy post.
For the crust I used toasted almonds, flour, sugar, ground cardamom, salt, 1 stick unsalted butter, 1 large egg. Everything into the food processor pulse until mixture resembles fine bread crumbs. How add the egg and whirl until dough pulls from sides. Into the 12 inch CIS press dough to cover bottom and up sides about 1 inch.
Filling is flour, brown sugar, ground cardamom, 4 peaches firm but ripe cut slices thinly.
Mix everything but peaches in large bowl, keep ¼ cup of sugar mix out place peaches in bowl mix together.
Sprinkle crust with reserved ¼ cup sugar then pour sliced peaches into pan spread out evenly.
Cook on medium 350-450F over indirect medium heat for 1 to ¼ hours until crust is golden brown. Remove and rust a few minutes and serve with ice cream.
Hope you enjoy.
Ok everyone my desert that goes with Rich’s meatballs in beer gravy post.
For the crust I used toasted almonds, flour, sugar, ground cardamom, salt, 1 stick unsalted butter, 1 large egg. Everything into the food processor pulse until mixture resembles fine bread crumbs. How add the egg and whirl until dough pulls from sides. Into the 12 inch CIS press dough to cover bottom and up sides about 1 inch.
Filling is flour, brown sugar, ground cardamom, 4 peaches firm but ripe cut slices thinly.
Mix everything but peaches in large bowl, keep ¼ cup of sugar mix out place peaches in bowl mix together.
Sprinkle crust with reserved ¼ cup sugar then pour sliced peaches into pan spread out evenly.
Cook on medium 350-450F over indirect medium heat for 1 to ¼ hours until crust is golden brown. Remove and rust a few minutes and serve with ice cream.
Hope you enjoy.
