HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


I Love Desserts

 

Honey-Roasted Peach Croustade
with Almonds and Honey-Sweetened Greek Yogurt

8 servings

Honey-Roasted Peach Croustade

 

This rustic tart is rich with flavor: The peaches are roasted prior to topping the crust, and the almonds are chopped and rolled into the surface of the dough so that they become toasted to their fragrant and colorful best while baking. Thick, honey-sweetened Greek-style yogurt is a great alternative to vanilla ice cream. Greek-style yogurt can be found at some supermarkets and at Trader Joe's and other specialty foods stores. If unavailable, use regular plain yogurt: the topping will be thinner, but just as tasty.

Peaches

  • 1-1/2 pounds small ripe yellow peaches (about 6),
         unpeeled, quartered, pitted
  • 2 tablespoons honey
  • 2 tablespoons (packed) golden brown sugar

Crust

  • 2/3 cup slivered almonds
  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 2 tablespoons honey
Honey Yogurt
  • 1-1/2 cups plain Greek-style yogurt
  • 3 tablespoons honey

Peaches: Preheat oven to 400 degrees F. Line heavy large baking sheet with foil. Arrange peaches, skin side down, on foil. Drizzle with honey and sprinkle with brown sugar. Roast peaches until just tender and beginning to brown, about 20 minutes using offset spatula. Turn peaches and continue roasting until fruit is very tender and honey begins to turn dark brown on edges of pan, about 12 minutes longer. Cool peaches on foil-lined sheet.

Crust: Using on/off turns, coarsely chop almonds in processor. Transfer nuts to bowl (do not wash processor). Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Drop egg yolk through feed tube, using on/off turns, blend just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and freeze 60 minutes.

Do Ahead: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.

Position rack in top third of oven and preheat to 375 degrees F. Roll out dough disk between 2 floured sheets of parchment paper to 10-inch round, sprinkling with additional flour as necessary. Remove top sheet of parchment. Sprinkle dough evenly with 1/2 cup chopped almonds. Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough. Invert crust and parchment onto heavy baking sheet, nut side down. Remove top sheet of parchment. Arrange peaches over center of crust in concentric circles, alternating skin side up and skin side down and leaving 1-1/2 to 2-inch plain border. Using parchment as aid, fold outer edge of crust over edges of peaches. Drizzle peaches with honey. Sprinkle with remaining chopped almonds.

Bake until crust is golden brown, about 30 minutes. Cool 20 minutes. Slide metal spatula under croustade to loosen from parchment. Using tart pan bottom from 11-inch-diameter tart pan as aid, carefully transfer croustade to platter.

Honey Yogurt: Mix yogurt and honey in small bowl to blend.

Cut croustade into wedges and serve warm, passing honey yogurt separately.

 
  • from
    Bon Appétit Desserts:
    The Cookbook For All Things Sweet and Wonderful
  • by Barbara Fairchild
  • Andrews McMeel 2010
  • Hardcover; 680 pp; US $40.00; Canada $45.00
  • ISBN: 0740793527
  • ISBN-13: 978-0-7407-9352-3
  • Recipe reprinted by permission.

Buy Bon Appétit Desserts (includes a subscription or renewal to Bon Appétit Magazine)

 

Bon Appétit Desserts

 
 
Kitchen Gypsy

This page created February 2011


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.