I judged the N.C. Peach Growers’ annual peach dessert contest at the State Farmer’s Market in Raleigh last week.
This peach tart stood out for me because of its crispy, sugary topping. It reminded me faintly of crème brulée.
Congratulations to Kristie Chern of Durham, who took home the $100 prize.
Val Rayno of Cary won second place for a peach tart with cashew pastry cream (a raw, vegan and gluten-free dessert) while Lisa Raschke of Raleigh won third place with a summer peach tiramisu. If you would like copies of those recipes, please send me an email: email@example.com.
This peach tart won the N.C. Peach Growers’ annual recipe contest at the State Farmers Market. From Kristie Chern of Durham.
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
3/4 teaspoon salt, divided
3/4 cup plus 1 teaspoon sugar, divided
1/4 cup canola oil
1/4 cup olive oil
2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
4 small ripe peaches, pitted, peeled and cut into 1/2-inch slices
HEAT oven to 425 degrees
STIR together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar in a medium mixing bowl.
MIX together canola and olive oils, milk and almond extract in a small bowl. Pour oil mixture into dry ingredients, and mix gently, just enough to dampen and not overmix. Transfer to an 11-inch tart pan. Cover the bottom and sides of the pan with about 1/8-inch thickness of dough. Trim and discard the excess dough.
COMBINE 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and 2 tablespoons cold butter in a small bowl. Use fingers to pinch dough into a crumbly mixture. Set aside.
ARRANGE peach slices overlapping in a concentric circle over the dough in the tart pan; fill until you reach the center. Sprinkle with crumb mixture.
BAKE for 35 to 45 minutes until shiny, thick bubbles form and crust is slightly brown. Cool on rack; serve warm or room temperature.
Yield: 8-10 servings.