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Author Notes: I created this recipe to showcase the beautiful flavor combination of the best of summer season fruits. I prefer to combine elements of sweet and savory for a modern culinary twist on the classics, while also being healthy, natural, and satisfying. I generally use local, organic and natural whole products as much as possible.
I usually serve this with goat cheese ice cream and a dash of balsalmic reduction.
Originally I made this dish as a Crisp, but it is versatile as a pie or tart as well.
—Rachael M. Keith
- 8 sliced fresh large peaches skin on
- 1 pint tomatoes - cherry or grape
- 2 teaspoons cinnamon
- 1/2 cup turbinado sugar
- 1 teaspoon cayenne pwdr
- 16 ounces unsalted butter
- 1/2 cup turbinado sugar
- 1 egg
- 1 1/4 cups almond meal
- 1 cup whole wheat flour
- 2 cups white whole wheat flour
- 2 teaspoons almond extract
- 1/3 cup brown sugar
- 1/2 cup white whole wheat flour
- 1/2 cup sliced almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pwdr
- 4 tablespoons unsalted butter
- Wash & slice peaches into thin crescents
- Blanch tomatoes in boiling water for 30 seconds, plunge into ice water bath, peel skins, cut in half
- Mix peaches & tomatoes with 1/2 c. sugar, cinnamon, cayenne, let rest
- Beat butter to creamy, slowly add sugar, then egg, extract, beat smooth - add almond meal, mix thoroughly, add flour.
- Spray 10 to 12" tart pan with pan oil - coat well
- Crumble tart dough into fluted tart pan, press edges in first creating 1/2" thick edge crust. Use forefinger to measure width. Press bottom dough crumbles in to flush and flat. Refrigerate or freeze dough in pan for at least 15 minutes.
- Line tart dough with parchment and fill with rice grains. Blind bake for 15 - 20 minutes at 325. Let cool, remove parchment and rice.
- Mix peaches and tomato once again - strain excess juices and reserve.
- Fill tart shell with peach tomato mixture
- Mix 1/3 cup brown sugar, 1/2 cup white whole wheat flour, 1/2 cup sliced almonds, 1 tsp. cinnamon, 1/2 tsp. cayenne and cut in 4 Tbs. butter - for Streusel topping. Sprinkle streusel over top of peaches & tomato filling
- Evenly distribute 1/2 cup of reserved sugar/peach/tomato juices over top of tart/crumble topping - Return to oven for 10 minutes.
- Top with Vanilla, Goat Cheese, or Cinnamon home made ice cream.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
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