Peach Tart
http://rebeccmeister.livejournal.com/822385.html

I was intrigued by a tart crust recipe that David Lebovitz posted a while back. Here's a recipe that turns conventional tart crustmaking on its head - you heat the butter, bake it right away, and only have to wait for it to cool before you can add in your favorite tart fillings.

So now, a filling. Well. Towards the beginning of the summer, I picked up a bunch of peaches at the farmer's market. Ordinarily this would be cause for great excitement and a Peach Orgy, except that these peaches were decidedly...meh. They at least had better texture than some of the Texas peaches I've eaten, but, well, let's just say they made me think, hmm, these will be edible if they are cooked with some sugar or other flavors, especially booze. Who doesn't enjoy some good, boozy peaches? As it was, I peeled them, sliced them, added a bit of sugar, and stuck them in the freezer. Long story short, peaches and a tart crust call for a peach-almond tart. Everyone knows that.

If you employ teh Google to help you find a decent Peach Almond Tart recipe, all sorts of weird things pop up, but actually in this case the top hit isn't bad at all. Cream 100 g of sugar with 140 g of butter, then add in 2 eggs, 140 g of almond flour (ground almonds), and 50 g of flour. I've never found almond flour that delivers enough almondy deliciousness for my tastes, so I also add in a couple drops of almond extract, but you can suit yourself on that front. Oh, this makes a LOT of filling. I only used half of it for a tart.

Anyway, make your crust, let it cool a bit, spread in the filling, layer on the peaches, and drizzle just a hint of honey over the top. Bake the whole thing at 350 degrees until it's set (maybe a half an hour? I didn't check the time), and allow to cool before you give it to people to shovel into their mouths.

The outcome wasn't food porn-worthy. I'm more interested in stuff that tastes delicious than stuff that looks pretty. But one thing is certain, I'm a million times more likely to make this tart again, than most of the tarts I've made previously, because it was straightforward and delicious. I'm done with you, websites that say, "Now *here's* The Perfect Tart Crust Recipe!" You lie. Liebovitz is correct.