Author Notes: Here in Texas we have amazing peaches – the best I have ever tasted – juicy and very – hmm – peachy I guess. So when peach season rolls around I get greedy and buy as many as I can and do as many things as I can think of with them. We also grow a LOT of pecans – peach and pecan are great pals …. —aargersi
Serves: 1 tart
Ingredients
Crust
-
1/2
cup pecans
-
1
cup whole wheat flour (or for a less chewy crust you can do 1/2 and 1/2 WW and AP flours)
-
1/2
cup turbinado sugar
-
1
stick unsalted butter
-
a pinch of salt
Cheese and Peaches
-
8
ounces cream cheese
-
2
tablespoons honey
-
2
tablespoons minced candied ginger
-
1
tablespoon powdered sugar
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slices of peeled and pitted peach – how many really depends on how big your peaches are and how many you eat while you are slicing them
Directions
Crust
- Cut the butter up and put it in the freezer to get nice and cold. Pulse the pecans and flour in the processor until it’s like a meal, then pulse in the sugar, butter and salt until it looks like a sort of thick paste. Press the crust into your tart pan – it is easiest to start on the sides and then do the bottom – oh and you want the kind of pan with a removeable bottom. Once the crust is pressed in evenly, put it in the freezer and turn the oven to 400
- When the oven is hot, pop the crust in and bake for 15 minutes until it is golden brown. Remove and cool completely.
Cheese and Peaches
- Thoroughly mix everything but the peaches. Spread the cheese mixture into the cooled crust. Now arrange your peach slices – I had a regtangle pan so I did them in a ladder formation. Chill it a bit before serving.
- That’s it other than try to get a picture before your guests attack.