Sep 01, 2020

A Break in the Chaos

Hi again!


Considering the current air of our world, I think we need a break today. Get yourself a cup of coffee if it's still early, if it is after 5, feel free to make an adult beverage.


I’m not going to give you any surprises today and in fact, I’m not really even going to discuss interior design or home renovation. I think it is about due time for a rest day for everyone, even if it is just 10 minutes to read a blog. What I’m going to do is share a recipe with you, explain why it is something that you should try for yourself, and tell you about a time that people thought it was something worthy of Mary Berry (if you know, you know).

Peach Rose Tart

Makes one 9” Tart

Crust Ingredients

8 tbsp (113g for all of you metric people out there) unsalted butter (embrace your inner Paula Deen and use the full 8 you won’t regret it)

1 cup (125g) all-purpose flour (If you feel ambitious, you can sift it. I don’t because that is one more dish I have to wash)

¼ cup (50g) sugar

3 tbsp ground almonds (I bought a handful of almonds from the bulk section of the grocery store and ground them using my food processor since ground almonds are expensive. Let’s be honest, I’m not going to use a massive bag of ground almonds unless I’m making about 70 of these tarts. However, if COVID-19 goes on much longer, that may be what my Saturdays result in.)

1/8 tsp salt

¾ tsp almond extract


Filling Ingredients

3-4 ripe medium peaches

¼ cup peach preserves (Or whatever you feel like. I used apricot.)

1/3 cup sugar

¼ tsp ground cinnamon

Confectioners’ sugar

For the crust:


1. Preheat the oven to 350 degrees F. Melt the butter in a saucepan or microwave. I used the microwave because I find washing pots to be more work than putting a bowl in the dishwasher.


2. Combine the flour, sugar, ground almonds, and salt in a medium bowl.


3. Pour in the melted butter and almond extract. Use a fork to combine the ingredients until it forms a solid dough. Or, if you are like me, use your fingers and squish that dough to your heart’s desire.


4. Press the dough in the bottom and up the sides of a 9” tart pan with removable bottom. A dough tamper can help you press the dough evenly. I used a measuring cup because that is all I had.


5. Using a fork, prick tiny holes all over the bottom of the crust prior to baking to the sides do not sink down.


6. Bake the tart shell for about 25-30 minutes until the shell is golden brown. Let cool on a wire rack.


For the filling:


1. Wash and pit the peaches. Slice each peach in half and then with the peach halves face down, slice thinly into ¼” thick slices.


2. Preheat the oven to 350 degrees F.


3. Brush the preserves evenly across the bottom of the tart shell.


4. Arrange peach slices in a circular pattern or pattern of your desire on top of the preserves. Don’t let the picture fool you, the rose is incredibly easy and worth the extra 3 minutes of work. Tip: Start from the outside of the tart and work your way in.


5. Sprinkle the sugar and ground cinnamon evenly over the peach slices.


6. Bake tart for 25-30 minutes until the preserves look thick and start bubbling around the peaches.


7. Let cool on wire rack. Dust with confectioners’ sugar before serving.

Why should you make this recipe? Let me give you a few reasons:


1. It is so easy that even my mother, who hates baking, made it and it turned out beautiful.

2. It takes no more than 15 minutes to put together.

3. It only has 10 ingredients in it.


Let me tell you what happened when I made this recipe. On the Fourth of July, embracing the height of lockdown, I invited my boyfriend and two friends to my house for a socially-distanced evening. I made short rib lettuce wraps, which will likely be my only involved meal until the holidays because time is of the essence. After we had dinner, I busted out my absolutely smashing tart and people were thrilled. Everyone was crying tears of joy, the skies opened up, god descended. Okay... maybe that is a bit overkill. At the most minimum, everyone really liked it. Not to mention as a result of the 3 extra minutes it takes to make up that cute little rose on top, everyone was stunned at "how much time and effort must have gone into that dessert."


Let me reiterate one more time, IT TAKES 15 MINUTES TO PREPARE!

Now, below I am going to link all of the utensils I used to make this tart. Though it may seem as though this is an ad, we are in no way sponsored by the companies who create the below products. I'm simply a big proponent of giving credit where credit is due.

What I used to mix/form my dough - A fork from a thrift store

Yes, I bought my utensils at a thrift shop some time ago. But I personally love having a hodgepodge of antique silverware rather than a cohesive set. There is order in the chaos of mismatched silverware.

What I used to measure - Lucky Plus Set of 11 Stainless Steel Measuring cups and Spoons

Again, we are not receiving any kind of sponsorship for this. I just love the hammering on these measuring cups and spoons. #trendy

What I used to process my almonds - 11-Cup Food Processor with ExactSlice™ System

I have has this food processor for a few years now and it comes with tons of attachments for anything from pureeing to shredding to slicing. Highly recommend.

What I used to bake my tart in - Gobel Nonstick Tart Pans

I am a sucker for a good Sur la table sale and I found this bad boy on super sale a while ago.

What I used to bake my tart - 36" Dual Fuel Range with 4 Burners and an Infrared Griddle

You guys, this range is phenomenal. I have always had Wolf ranges in all of my homes and they last forever. To be honest, had I had the space and money at the time, I would have chosen the 60", but c'est la vie.



Imagine. Let's Create.


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