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
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Ingredients
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8
sliced fresh large peaches skin on
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1 pint
tomatoes - cherry or grape
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2 teaspoons
cinnamon
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1/2 cup
turbinado sugar
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1 teaspoon
cayenne pwdr
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16 ounces
unsalted butter
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1/2 cup
turbinado sugar
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1
egg
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1 1/4 cups
almond meal
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1 cup
whole wheat flour
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2 cups
white whole wheat flour
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2 teaspoons
almond extract
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1/3 cup
brown sugar
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1/2 cup
white whole wheat flour
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1/2 cup
sliced almonds
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1 teaspoon
cinnamon
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1/2 teaspoon
cayenne pwdr
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4 tablespoons
unsalted butter
Directions
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Wash & slice peaches into thin crescents
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Blanch tomatoes in boiling water for 30 seconds, plunge into ice water bath, peel skins, cut in half
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Mix peaches & tomatoes with 1/2 c. sugar, cinnamon, cayenne, let rest
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Beat butter to creamy, slowly add sugar, then egg, extract, beat smooth - add almond meal, mix thoroughly, add flour.
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Spray 10 to 12" tart pan with pan oil - coat well
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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.
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Line tart dough with parchment and fill with rice grains. Blind bake for 15 - 20 minutes at 325. Let cool, remove parchment and rice.
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Mix peaches and tomato once again - strain excess juices and reserve.
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Fill tart shell with peach tomato mixture
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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
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Evenly distribute 1/2 cup of reserved sugar/peach/tomato juices over top of tart/crumble topping - Return to oven for 10 minutes.
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Top with Vanilla, Goat Cheese, or Cinnamon home made ice cream.
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