Monday, May 16, 2011

Creamy Peach Tart

Sunday night and reading The Help (by Kathryn Stockett) for the first meeting of a brand new book club in town. Minny was peeling peaches in my book, page something, and the crave hit me - and manifested itself in the form of Creamy Vanilla Peach Tart.

Started by preheating the oven at 350F.

For the shell (classical tart shell), used a medium bowl and added the following:
- 1/2 cup butter (room temperature)
- 1 1/4 cup whole wheat flour
- 2 tbsp plain yogurt (Balkan style)

Formed the dough, shaped it into a ball and pressed it firmly into the bottom and sides of an ungreased 10-in tart pan. (oh, and poked the bottom using a fork). set aside.

For the filling:
- puree 1/2 cup of sliced peaches
- 1/2 cup agave syrup
- 1 whole egg
- 1/2 cup plain yogurt (Balkan style)
- pure vanilla extract
- 2 tbsp whole wheat flour

Mix well until all the ingredients are combined. Pour the mixture over the unbaked tart shell. Optional: add extra peach slices on top.

Bake for ~ 45-50 minute, until set. Let cool before cutting.

1 comment:

  1. This tart looks so amazing and I sure wanna to try a slice of it.


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