Peach Tart with Cocoa-Almond Crust

Name: Peach Tart with Cocoa-Almond Crust
Yield: makes an 8- or 9-inch tart, serving 6 or more
Ingredients: 4 or 5 ripe peaches (1 pound or a bit more); 3/4 cup sugar; 1 tablespoon freshly squeezed lemon juice; 1 cup sliced almonds, lightly toasted; 1/2 cup sugar; 1 teaspoon cocoa powder; 3 1/3 tablespoons all-purpose flour, plus a bit for the tart pan; 1 large egg white; 1 1/2 tablespoons soft butter, plus 1 teaspoon or more for the tart pan; 1 tablespoon apricot jam; Garnish: vanilla ice cream or whipped cream or crème fraîche; A skillet or sauté pan, about 10 inches wide, or just big enough to hold the peach halves in 1 layer; A food processor; A 9-inch fluted tart pan

December 14, 2011

Decades after the fateful bite that I took of the peach when I was in Padova at the age of twelve, I still think there is nothing more sensuous than biting into a perfectly ripe peach. When the same peach is baked, though, it takes on an additional element of complexity in flavor. Bake the peaches on an amaretto crust, with a hint of chocolate, and you have a delectable Italian flavor harmony.

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