![]() ![]() In a small bowl, whisk together the oils, milk, and almond extract. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a mixing bowl, stir together 1 and ½ cups flour, ½ teaspoon salt and 1 teaspoon sugar. Peach Tart ( recipe from Amanda Hesser, Food 52)ġand1/2 cup plus 2 tablespoons all-purpose flourģ to 5 small ripe peaches, pitted and thickly sliced (about1/2-inch wide)ġ. I made it just as she suggests, and it is definitely a keeper. I can promise you, however, that whoever you serve this to will not mind.” Hers is probably better, but you are stuck with me. I use half vegetable oil and half olive oil. I got the original recipe from my mother, who uses all vegetable oil in the crust. you just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way to the oven. The dough is made with oil, milk and almond extract, and is pressed into the pan. And when I’ve been without a bowl, I’ve even mixed the dough right in the pan. A tart pan ideally, but I’ve even made it on a baking sheet with one sideshored up with aluminum foil. To make it all you need is a knife, a bowl, and some kind of a pan. “Every cook needs a good dessert recipe that can be whipped up anywhere-especially when you’re away from your kitchen and its mixer and rolling pin and comforting gadgets. Here is what Amanda Hesser has to say about her recipe… Not only is it delicious it is so simple to prepare. With peaches at their peak a couple of weeks ago this fresh Peach Tart from the Food 52 website was the perfect ending to the meal I prepared for our friends from Maryland on the first evening of their arrival.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |