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
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Ingredients
- Crust
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1/2 cup
pecans
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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
- 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
Directions
- Crust
-
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
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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.
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That's it other than try to get a picture before your guests attack.
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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