Tuesday, August 24, 2010
TWD - Crunchy and Custardy Peach Tart
It's pie season! Get out your fluted pans and deep dish pyrex; sharpen your paring knives. I love homemade pie. All those layers of fresh fruit bursting with juicy flavour. The flaky crust enveloping it all.
This year's pie-making fest opens with Dorie's peach tart. It has a crunchy sweet crust, one layer of thin sliced peaches and a simple custard. An unexpected first pie. Really, just a tease of a pie.
One day I'll bake a really good crust. This wasn't that day. I'm getting better at not over-handling the dough but I still make the bottom layer too thick. I just never believe that it will support the filling if it's not the density of a cookie. And I over-baked it.
Despite its short-comings, the crust was crumbly and delicious. The filling didn't have enough spark for me. I wanted more of those peaches I so carefully blanched and peeled. The custard, though I added the almond extract, seemed flavourless.
So, not my best pie. I could see making it again with more fruit and maybe a layer of broken almonds on the bottom.
This week's recipe was chosen by Rachel and you can find it on her blog Sweet Tarte.
Here's a do over of last week's awesome oatmeal bread. After reading all the mouth-watering variations, I made the loaf using hazelnuts and dried cranberries. Then I topped it with David Lebovitz's Toffee Glaze (recipe below photo). I think this cake speaks for itself. Don't you want a piece right now?
2 tbsp. unsalted butter, cut into pieces
3 tbsp. dark brown sugar
3 tbsp. heavy cream
Big pinch of salt
1/4 tsp vanilla extract
To make the glaze, in a small saucepan over medium-low heat, melt the 2 tbsp. butter with the dark brown sugar, cream and salt. Increase the heat to medium-high and bring to a boil, then decrease the heat to medium and simmer gently for 1 minute. Remove from the heat and let cool completely. Once cool, stir in the 1/4 tsp. vanilla. Spoon the glaze over the cake, encouraging some to drip down the sides.