Recipe by Thomas Salamunovich of Laskspur in Vail. He serves it with home- made cherry ice cream. From “Colorado Organic,” by Jennifer Olson.
Ingredients
SWEET TART DOUGH
3 1/2 cups pastry flour
1/2 cup plus 2 tablespoons sugar
1 1/4 cup butter, cold and cubed
3 egg yolks
1/4 cup plus 1 tablespoon heavy cream
PISTACHIO FRANGIPAN
5 tablespoons soft butter
6 tablespoons sugar
1/2 cup pistachios, finely ground
1 egg
1/2 teaspoon vanilla extract
PEACH FILLING
2 large ripe peaches, peeled, pitted, halved and sliced thin
4 tablespoons melted butter
4 tablespoons raw sugar
Directions
Sweet Tart Dough: In a large mixing bowl, mix flour, sugar and butter with two forks until pea-size pieces of butter remain. Add in the egg yolks and cream until it is smooth. Form the dough into a ball, wrap in plastic and chill in the refrigerator for 2 hours.
When the dough is cool but not hard, roll it into 1/8-inch thickness. Cut the dough into rectangles, press them into 4 individual, removable-bottom tart molds, and trim edges. Chill dough in molds before filling.
Pistachio Frangipan: Cream the butter and sugar in a mixing bowl with a wooden spoon. Add the pistachios, then egg and vanilla, and set aside.
Peach Filling: Preheat oven to 350. Spread frangipan in the bottom of each tart shell. Fan peach slices on top of frangipan, about 10 slices, or half a peach. Spread generously with sugar. Bake tarts for 10 minutes. Remove tarts from oven and brush with melted butter, sprinkle with more sugar, and then bake 10 more minutes. Remove the tarts from oven and cool before taking them out of molds. Serve with ice cream.
