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Recipe Name: Almond Cream Peach Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Cup(s) plus
2 Tablespoon(s) All-Purpose Flour
1 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Sugar
3/4 Pound(s) Unsalted butter
12 Fresh peaches, about
4 Egg yolks
3 Tablespoon(s) Whipping cream
2/3 Cup(s) Ground almonds
2/3 Cup(s) Confectioners sugar
1 Egg
2 Teaspoon(s) Myers' rum
1 Tablespoon(s) Cornstarch
1/2 Cup(s) Milk
1 Lemon peel
3 Vanilla extract
Directions:
To prepare the pate royale, sift 2 cups flour onto a work surface &
make a well in the center. Place the salt, 1-1/2 tsp. sugar, 1/2 lb.
butter, 2 egg yolks, & cream in the well. Mix the liquid ingredients
in the well with the fingertips, gradually incorporating the flour.
Knead with the heel of the palm to obtain a smooth dough. Work the
dough as little as possible. Chill the dough at least 30 minutes
before rolling out. Meanwhile, prepare the almond cream by creaming 6
tablespoons butter & beating in the almonds & confectioners' sugar.
When the cream mixture is well blended, whisk in the egg. Beat in the
rum & the cornstarch, whisking until the mixture is light & smooth.
Set aside. To make the pastry cream, scald the milk with the lemon
peel & vanilla extract. Whisk together the remaining 2 yolks, the
remaining 1/4 cup sugar, & the remaining 2 tablespoons flour. Pour
the scalded milk into the yolk mixture, whisking constantly, & return
mixture to saucepan. Boil vigorously for 3 minutes, stirring
continuously to prevent scorching. Remove from heat, add remaining
butter, & leave to cool. Preheat oven to 425 F. Remove chilled pate
royale from the refrigerator & roll out to 1/8 inch thickness. Line a
9-inch flan ring or French tart pan with the pastry dough. Combine the
almond cream with the cooled pastry cream & spoon the mixture into the
pie shell. Plunge the peaches into boiling water for 30 seconds; rinse
under cold water. Remove the skins & slice each peach into 8 wedges.
Arrange the peach slices on top of the filling in a decorative
pattern. Bake in oven for 25 to 30 minutes or until the almond filling
is puffed & browned. HARVEST RESTAURANT BRATTLE ST., CAMBRIDGE
WINE:J. PERRIER CHAMPAGNE CUVEE-ROYAL 73 From the <Micro Cookbook
Collection of American recipes>, downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1195
Calories From Fat: 862
Total Fat: 98.4g
Cholesterol: 430.2mg
Sodium: 770.8mg
Potassium: 985.8mg
Carbohydrates: 65.4g
Fiber: 6.2g
Sugar: 52.8g
Protein: 20.9g


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