Peach - Plum Tart

Today is beautiful.  We are on our second day of cool weather (and by cool. . . I mean not in the 90's or triple digits).  My windows are open wide and last night I actually covered up with my comforter.  I'd like to say fall is coming, but I know the truth.  There is still a possibility for warmer weather for a few more weeks.  It's just how it is.

My husband got down the boxes of fall decorations and I am ready to get rid of summer.  It had it's glory.  Now to give it some rest until next year.  Not to mention the past few weeks have been kind o busy and the house is just in a state of chaos.  It's hard for me to focus.  I need to fix that quick.   Anyways, change is the air and I am excited for the newness as seasons change.  How about  you?

Now, let's rewind to a recipe I made earlier this summer when my plum tree was overflowing with plums.  Seriously.  We've never had so many plums come off this tree and we couldn't pick them quick enough.  We had rain this year, which made a huge difference in how many plums were growing.

Also, summer fruit is the best.  I probably say that about every season because we live in the Valley where everything grows and we can get fresh off the tree.  But, stone fruits.  peaches, plums, apricots, and if your lucky pluots are seriously the best! So, this summer when cooking was one of the last things I wanted to do, I made this tart.  The original recipe was for a pie, but I really wanted to use my new tart pan that I got for Christmas. . . they are just so much fun. 

 Are you hungry yet?  I kind of feel bad because I am posting this in September, but I bought peaches at the store yesterday, so you can still find them.  There's hope.  So, even though we are all (maybe not all, but pretty close) are buying Pumpkin Spice lattes every chance we can get or making pumpkin muffins or scones, there is still time to whip these up.

Also, don't let the idea of making your own pie crust intimidate you.  Get a food processor.  If you have one, dust it off and put that baby to work.  It does all the work for you.  Freeze your butter.  Also, your tarts and pies don't have to look pretty.  I've seen some pretty ones floating around magazines and the internet and wowzwers. . . they are just gorgeous.  Pies can also look beautiful and rustic, so you really don't have to worry.  Especially, when they are so mouth watering delicious like this one!

Almond-Brown Butter Pie Crust
from Bake from Scratch

Ingredients: 
1 cup unsalted butter
2 1/4  all-purpose flour
3/4 cup super fine almond flour
1 Tbs sugar
1 1/2 tsp salt
1 large egg
1/4 cup cold water

Directions:
1-2 DAYS BEFORE :
make your brown butter by melting the cup of butter in a pan until brown and nutty.  Keep your eyes on it because it doesn't take long to go from brown and beautiful to burnt and gross.  The nutty smell and brown specks are a big give away.  Line freezer safe bowl with foil hanging over the edges.  Pour the browned butter into foil lined bowl and stick in freezer.  Freeze for several hours or the day before.

1 DAY BEFORE OR SEVERAL HOURS BEFORE:
In a food processor mix all dry ingredients together, being sure to get rid of all the chunks (sometimes almond flour and all-purpose flour can be kind of clunky).  Slowly add pieces of the frozen browned butter from earlier.  Pulse until mixture is crumbly.  Keep food processor running and add egg and cold water.  Continue with food processor on until everything is mixed together.

Put some flour on a surface (I use my kitchen table) and turn dough onto the flour.  Knead for a minute until it all comes together and shape it into a disk.  Wrap it in wrap and keep it in the fridge for at least 30 mintues or up to 2 days.

Peach-Plum Filling
adapted from Bake from Scratch

Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup corn starch
1 tsp. lemon zest
1/2 tsp kosher salt
3 1/2 pounds of a combination of peaches and plums (or any stone fruit, really).
2 tsp vanilla
1/2 tsp almond extract
1 large egg
1 tsp water
3 tsp turbinado sugar (aka sugar in the raw)

Directions:
Preheat oven to 400 degrees. 
Slice your stone fruit into slices and throw away the pits.  Don't worry about peeling them. . . the skin cooks nicely and adds a pretty color to your dish.
Toss stone fruit with sugars, corn starch zest and salt.  Then mix in extracts.
Roll out down and place in tart pan.  Trim it and set the rest of the dough to the side.  Pour in mixture and spread evenly in tart pan.  Depending on the size of your pan, you might have extra peach mixture.
Roll out some more dough and cut into strips to go across the peach & plum mixture.  Pinch dough into crust.
In a small bowl, beat the egg and water together.  Brush the crust with egg wash and sprinkle with turbinado sugar.

Bake for 55ish minutes.  Crust should be golden brown and the filling should be boiling.  I recommend sticking the tart pan on a baking sheet lined with parchment paper to bake. . . that way if there's any ooozing of the filling, it doesn't get all over your oven.  Because after all this work, you certainly don't want to add clean oven to your list.   You can thank me later.

Now, while you are baking this and you notice you have pie crust and some filling left over, you can make some little mini pies in those pyrex ramakins of if you have fancy colored ones.  Follow the same steps and throw those in the oven on your baking sheet.  They won't need as much time, because they are smaller.  Just don't forget about them.

If you don't happen to have any filling left then feel free to cut up the crust and bake it later, sprinkling with cinnamon and sugar.  Best things ever!


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