Rustic Tarts of Balsamic Glazed Peaches

By akselden

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 ounces or 1/4 cup cold butter cut into
• pieces
• 2 ounces or 1/4 cup cold lard, cut into
• pieces
• 3 tablespoons ice water
• 1/2 teaspoon balsamic vinegar
• 12 medium fresh peaches or 2pounds
• Frozen peach slices
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons minced crystallized ginger
• 1/4 cup creme fraiche
• 1/4 cup heavy cream
• 1/2 teaspoon minced lemon zest

Preparation

Step 1

Prepare dough by combining flour, salt and sugar in food processor. Add butter and lard pieces. Pulse until mixture resembles cornmeal, scraping down the sides once or twice. Add cold water and vinegar; pulse until just combined. Turn out into mixing bowl and work mixture together to form a ball. Cover and refrigerate at least 1 hour.
When dough is chilled, divide into 6 equal pieces. Form each piece into round disk and roll out between pieces of parchment paper to make a 6"-diameter round. Repeat with remaining dough. Cover and refrigerate until ready to use.
Blanch peaches in boiling water for 1 minute or until skins loosen. Drop in cold water. Peel and set on baking sheet. Drizzle with vinegar and sprinkle with sugar. Bake for 20 minutes or until glazed and softened. Remove from oven and cool. When cool, break into 2 sections, remove pit and cut each half into 4 slices.
To form into tarts: cut 6 8"pieces of foil. Place round of dough on foil. Place 6 peach slices in center of dough. Sprinkle lightly with minced ginger. Fold edges of foil up to form edges of pastry around the filling. Fold foil down to expose crust but keep foil in place to support tart while baking. Repeat with remaining dough and peaches. Refrigerate until chilled.
Preheat oven to 350°. Bake chilled tarts for 25-30 minutes or until golden. Beat together creme fraiche, cream and
lemon zest until soft peaks form. Serve.