Recipe from Eating Italy by Jeff Michaud (Running Press, 2013)
I don’t know how to describe the peaches in Italy. They’re just amazing. Small, soft, and dense with liquid sugar. In summertime, you have no trouble finding mounds and mounds of perfect ones in the produce markets. Here’s something simple to do with them. Nothing fancy. At Osteria, we serve these as individual tarts, but I wrote the recipe here for a single tart because it’s easier to make and serve that way at home. If you want to make individual tarts, just roll out several smaller rounds of tart dough instead of one large one. This recipe reminds me of the rustic pies and tarts my grandmother Jacqueline Michaud used to make when I was growing up in New Hampshire. I grew up right next door to her. She was the chef in the family and one of my earliest culinary inspirations. I had ice cream with my peach pie as a kid, but as an adult I crave sharper flavors. Goat Cheese Sorbet adds just the right amount. You could also serve this with Raspberry Sorbet if you like.
Makes 10 to 12 servings
Tart Dough and Peaches:
- 3 2⁄3 cups (460 g) tipo 00 flour or all-purpose flour
- 1 teaspoon (6 g) salt
- 1 1⁄3 cups (300 g) cold unsalted butter, cut into small cubes
- 2⁄3 cup (150 ml) cold water
- 6 ripe peaches
- 2 cups (190 g) finely ground almonds
- 1 tablespoon (8 g) 00 flour or all-purpose flour
- 1 3⁄4 cups (210 g) confectioners’ sugar, divided
- 9 tablespoons (213 g) unsalted butter, at room temperature
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 1 large egg
- 2 tablespoons (25 g) turbinado or raw sugar
- 5 cups (1.25 L) Goat Cheese Sorbet
For the tart dough and peaches: Combine the flour and salt in a stand mixer fitted with the paddle attachment on low speed, or whisk together in a mixing bowl. Add the butter and mix on medium-low speed until the butter is cut into very small pieces throughout the flour, or use a pastry cutter to cut the butter into the flour in the bowl. Slowly pour in the water and mix just until the dough comes together. Turn out onto a sheet of plastic wrap and quickly gather the dough into a ball. Press it into a disk and wrap in the plastic. Refrigerate for at least 1 hour or up to 1 day.
Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Score an X on the bottom of each peach. Working in two batches, drop the peaches in the boiling water for 1 minute, and then transfer them to the ice water to cool. Remove the peels with a paring knife, cut in half around the pits, and remove the pits. Slice the peaches about 1⁄4 inch (6 mm) thick and set aside.
For the frangipane: Combine the ground almonds, flour, and 1⁄4 cup (30 g) of the confectioners’ sugar in a food processor and process to a very fine meal. In a stand mixer, cream the butter and remaining 1 1⁄2 cups (180 g) confectioners’ sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and then the yolk, beating until each is incorporated before adding the next. Add the almond mixture on low speed just until blended. The frangipane can be refrigerated for up to 1 day before using. Let stand until spreadable before using.
Preheat the oven to 350°F (175°C).
Transfer the pie dough to a large sheet of lightly floured parchment paper. Top with overlapping sheets of plastic and roll the dough from the center outward to a 14-inch (35.5-cm) circle. Remove the plastic from the dough, then spread the frangipane over the pie dough, leaving a 2-inch (5-cm) border of dough around the perimeter. Use the parchment to slide the dough and frangipane to a large baking sheet (you can use the back of a rimmed baking sheet, if necessary).
Fan the sliced peaches over the frangipane, sprinkling them with sugar as you go and leaving a 2-inch (5-cm) border of dough at the edges. Lift the border of dough over the edge of the fruit, making a few small folds of dough as you go around the circle. Whisk the egg with 1 teaspoon (5 ml) of water and brush all over the exposed dough. Sprinkle generously with turbinado sugar.
Bake until the crust is browned and the fruit is tender, 40 to 50 minutes. Let cool slightly, then cut into wedges. Serve each wedge with a large scoop of gelato.
Recipe reprinted with permission from EATING ITALY © 2013 by Jeff Michaud with David Joachim, Running Press, a member of the Perseus Books Group.