Author Notes: Here in Texas we have amazing peaches - the best I have ever tasted - juicy and very - hmm - peachy I guess. So when peach season rolls around I get greedy and buy as many as I can and do as many things as I can think of with them. We also grow a LOT of pecans - peach and pecan are great pals .... —aargersi
Serves 1 tart
- 1/2 cup pecans
- 1 cup whole wheat flour (or for a less chewy crust you can do 1/2 and 1/2 WW and AP flours)
- 1/2 cup turbinado sugar
- 1 stick unsalted butter
- a pinch of salt
- Cut the butter up and put it in the freezer to get nice and cold. Pulse the pecans and flour in the processor until it's like a meal, then pulse in the sugar, butter and salt until it looks like a sort of thick paste. Press the crust into your tart pan - it is easiest to start on the sides and then do the bottom - oh and you want the kind of pan with a removeable bottom. Once the crust is pressed in evenly, put it in the freezer and turn the oven to 400
- When the oven is hot, pop the crust in and bake for 15 minutes until it is golden brown. Remove and cool completely.
Cheese and Peaches
- 8 ounces cream cheese
- 2 tablespoons honey
- 2 tablespoons minced candied ginger
- 1 tablespoon powdered sugar
- slices of peeled and pitted peach - how many really depends on how big your peaches are and how many you eat while you are slicing them
- Thoroughly mix everything but the peaches. Spread the cheese mixture into the cooled crust. Now arrange your peach slices - I had a regtangle pan so I did them in a ladder formation. Chill it a bit before serving.
- That's it other than try to get a picture before your guests attack.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart