Countdown to Autumnal Equinox T-Minus 2 days
On one hand I feel particularly lucky that we have 2 extra days of Summer this year – the Equinox being on the 23rd. But, on the other, somehow, I think I can actually feel the earth and the sun moving away from each other anyway. I’ll tell you every night when I have all the lights on by 7:30 I keep saying to myself, why is it so dark already? Why does this happen to me every year? I guess, I am in complete denial when it comes to the shortening of the daylight……. After 61 years, you’d think I would give into it, wouldn’t you? But, I don’t. I still go kicking and screaming. My little game, and reality, is all inevitable……..
On Saturday evening while I was cooking outside, two flocks of geese flew over, squawking and squealing as one group flew west and another east. I wondered if climate change is affecting their directional sensibilities.
I am slowly, very slowly, resigning myself to the end of the stone fruit season. Even though I saw quite a lot of peaches and plums on Saturday at Union Square, I know that the availability of juicy peaches, not dry or mealy ones, is rare at this point. Some growers will refrigerate theirs for several weeks and still put them out as fresh-picked, but I know the really great ones are, well, finished. This, however, won’t keep me from trying to scope out a few more, if I can.
I am still a Sunday Dinner Person. It is one of the traditions I hold onto from my childhood when my Mom or Grandmother would spend the entire day preparing a feast of sorts. These days I typically keep it very simple but still like to prepare a dessert. That just seems to make the day special.
Last night as I was finishing up my special ribs recipe, which go into the oven for 2 hours before going onto the grill to finish, I got to considering those last several peaches I have been collecting on the counter. I knew that if they didn’t get used soon they would be past their prime. I decided to make a quick tart. I also decided upon an all-nut, no flour crust. For those of us who have to or choose to avoid gluten these days, this is a great option to try.
At this point as I began to peel the peaches, I could feel my heart sinking — I had to throw away about 4 white peaches as they had gone around the bend. Luckily, I wound up with just enough – about 5 good, juicy yellow ones to use. They were fragrant, not outstanding – but still very good. 🙁 This is always a tough point in the season for me as I reluctantly let go of what once was. (Not one to give up easily however, I will undoubtedly be out searching for one last try though in about a couple of hours.)
I have done some crusts before that include nuts, typically almonds, but I haven’t done an all nut crust. Here is what I decided upon.
Simple Peach Tart with an All-Nut Crust:
All-Nut Crust – adapted from All Recipes
1/2 cup pecans, 3/4 cups hazelnuts, 1/4 cup almonds and 1/4 cup walnuts – you can really use any combination you like except you should note that some nuts will burn more easily than others and, if you don’t like a very dark crust, be on the lookout
1/3 cup sugar
4 tblsp butter, melted
1/4 tsp cinnamon
pinch of salt
Pulse nuts in your food processor until they are well ground but not close to becoming oily. Add the sugar, cinnamon and salt and pulse just enough to blend. Pour into a medium bowl. Add the melted butter and mix in with a fork, working until the butter is completely distributed.
Simple Peach Filling
5 ripe and juicy peaches, peeled and sliced
1/3 cup sugar
1/4 tsp cinnamon
1 tsp lemon juice
1-2 tblsp flour (use gluten free or a wheat flour substitute like almond flour – I personally don’t like corn starch in pie fillings so you can also use a tsp or two of tapioca, depending on how juicy the peaches are)
Place the peaches in a large bowl. Mix the sugar, cinnamon and flour together in a small bowl. Add to the peaches together with the lemon juice. Toss gently to combine. Let sit for 10 minutes.
To make the tart:
Preheat oven to 400F. Dump the nut mixture into an 8″ spring form pan or tart pan. Press out with your fingers, working the nut mixture up the sides to about 1″ high. Arrange the peach slices around the tart as you like. Bake for 30 minutes or until the filling just begins to bubble. Remove from oven. After 10 minutes, run a sharp knife around the edge of the pan to loosen the crust from the edge. Let the tart cool for at least about 30 minutes before serving with a scoop with your best vanilla bean ice cream.
you will note that this crust became very dark. I personally don’t mind that it is this dark as it did not taste burned. But, if you don’t like it this dark, begin to watch it at 20 minutes and take it out of the oven a few moments earlier.
Enjoy!