Rustic Spiced Peach Tart with Almond Pastry

By Vickie

I retrieved this recipe from the internet in hopes of finding a different recipe for blueberries to make in my cast iron skillet. I am going to substitute blueberries for the peaches and see how things work.

Ingredients

• 1/3 C sliced almonds
• 1 1/2 C all-purpose flour
• 1 TBS granulated sugar
• 3/4 tsp. salt
• 1/2 C (1 stick) cold, unsalted butter cut into 8 pieces
• 3/4 TBS ice water
• 1/4 tsp. almond extract
• 8-9 large peaches ( about 2 3/4 lbs.) sliced
• 3/4 C granulated sugar
• 1 1/2 TBS corn starch
• 1/4 tsp. ground saigon cinnamon
• 1 large egg
• 1 TBS. turbanado or granulated sugar for garnish

Preparation

Step 1

1. toast almonds
2. Make pastry; process almonds until fine; add flour granulated sugar and salt--pulse to conbine. Add butter and pulse until it resembles small peas. Add ice water 1 TBS at a time and almond extract, and process just until dough comes together, forming a ball around blade. Chill at least 30 min. or overnight.
3. place oven rack in the upper third of oven and preheat to 375.
4. Make filling; mix peach slices with sugar cornstarch and cinnamon until well blended. Add sugar mixture stirring gently.
5. Turn dough out, rolling to a 16in circle. Transfer to ungreased cast iron skillet .
6. Spoon fruit filling in center. Gently fold edges around filling overlap them in soft folds.
7. Cover pastry with egg wash and sugar. Bake until pastro golden brown and fruit is hot and bubble, 35-40 min. Let cool till set.