Friday, October 7, 2016

Peach Almond Tart [Gluten Free]

This Peach Almond Tart sure turned out very appealing with its golden crisp tops and a light dust of powdered sugar, however, the taste/texture did not live up to its good looks. The tart is lightly sweetened since I omitted all the sugar except the honey in the original recipe. The taste is primarily honey with a little nuttiness to it. Texture is dense and gritty.. a texture that's similar to cornbread.

I don't hate it, but I also don't love it. The part I do enjoy most about this tart is the burnt caramelized edges! The edges are dry and crumbly almost like a biscotti.

Peach Almond Tart
recipe adapted from Anncoo Journal
makes one 9" tart pan
6 Tbsp (60g) melted butter
1 3/4 cup (180g) almond meal
3 eggs
1/4 cup (80g) honey
2-3 Fresh (small size) peaches, pitted and peeled
sliced almonds, to top
icing sugar, to dust

1. Preheat oven to 350F.
2. Prepare and line pan with parchment.
3. In large mixing bowl, whisk together melted butter, honey and eggs.
4. Add almond meal and mix until no lumps. 
5. Pour evenly into pan and arrange peaches in concentric circles on top of the batter.
6. Bake for about 40 - 50 minutes or until browned and set. 
7. Let cool and remove from pan. Dust with icing sugar or top with ice cream and serve.

Peaches were a pain in the butt to peel. There's probably a better method (blanching?).. but I didn't bother since I already got my hands into it. And of course, after all that hard work, I got to reward myself a slice fresh a la mode!

Taste: 3 stars out of 5
Prominent honey taste with a bit of nuttiness. Not much peach flavor. Caramelized edges were best.
Texture: 2.5 stars out of 5
Dense, gritty, and moist near peach slices. Edges are drier and slightly crispy.