Listen to the Podcast
2 cups all-purpose flour
8 oz. unsalted butter (cold)
1/4 tsp. salt
2 TBSP sugar
1/2 cup milk
6 large peaches
1 tsp. ground cinnamon
1/2 cup sliced almonds
1 TBSP sugar
1/2 oz. peach liquor
6 TBSP unsalted butter
3 TBSP brown sugar
1/4 cup melted butter
Cube cold butter and place in the bowl of stand mixer with flour, salt and sugar. Using a dough hook, mix ingredients on low speed, cleaning down sides of bowl often.
Continue mixing until butter in incorporated and has a meal-like consistency. Slowly add milk to mixture when dough hook is turning.
Note: depending on relative humidity, all of the milk may not be needed for this recipe.
When a ball has formed, rub hands with flour and remove dough from mixer. Form dough into cylinder and wrap in plastic wrap. Place in refrigerator and allow to rest for 2 hours.
Wash peaches with cold water and dry. Slice peaches in half lengthwise and remove the pit. Place in a baking pan with skin up and roast at 350° until skin breaks away from pulp, approximately 15-20 minutes depending on ripeness. Allow to cool and remove skin. Slice peaches into wedges and reserve.
In a food processor, place butter, sugar, almonds, peach liquor and cinnamon. Mix using the pulse button and reserve.
Cut 6 pieces of dough 3/8 inch thick. Roll out on flour surface until 4-6 inch wide circles. Evenly fill each circle with roasted peaches. Top evenly with butter mixture. Fold remaining dough over to form a tart-like shell, remembering to leave the center exposed. Brush with butter and sprinkle brown sugar on top.
Bake 325° until golden brown. Serve with fresh whipped cream.