Ingredients
4-6 ripe peaches (depending on size)
1 cup almonds (with skin), crushed
2 cups all purpose flour
3/4 stick extra-cold butter, cubed
cold water/milk, as needed
1 tsp pure vanilla extract
1 tsp pure almond extract
1 tsp grated ginger/ lime zest
2 tsp lemon juice
4 tsp honey
1/4 tsp salt
2.5 tablespoons sugar
Preparation
Sift flour and add butter and 2 tablespopns sugar. Add butter and mix in food processor or pastry blender, making sure butter does not melt. Add cold water/milk (as needed) and the two extracts (almond and vanilla) until mixture forms a ball. Be sure to use nonstick cooking spray on pan. Remove and roll until it fits a tart/pie pan and put pie weights top. If pie pan, then crinkle edges; if tart pan, just press against walls of pan. Bake 350˚F for 10 min. Meanwhile skin peaches and slice thinly. Once crust has baked and cooled, arrange them in pan neatly and sprinkle with 1/2 tablespoon sugar. Bake fifteen minutes on 400˚F for 15-20 minutes. When slightly cooled, mix honey, grated mixture, and some water, heat this mixture and brush it over tart. Sprinkle crushed almond (toasted or not) over tart and cool before serving. Should be room temperature when serving. Serve with either ice cream, or strained yogurt mixed with some honey and grated ginger (go light on the ginger- its very strong for this yogurt).
