Peach Almond Tart w/ Cornmeal Crust

CORNMEAL TART CRUST INGREDIENTS

• 6 OZ Butter, unsalted, softened

• 3 OZ Sugar, granulated

• 1 EA Egg Yolk

• 1/2 OZ Honey

• 1/2 TSP Vanilla Extract

• 4 OZ Whole Wheat Pastry Flour

• 4 OZ Cornmeal, finely ground

ALMOND CREAM INGREDIENTS

• ¾ cup Almond Flour (or almond meal) 

• 1/3 cup Granulated Sugar 

• 4.5 Tablespoons Butter, softened 

• 1 each Egg 

• ½ teaspoon Almond Extract 

• 4 each Medium, Ripe Peaches  

WHIPPED YOGURT INGREDIENTS

• 1 cup Nonfat Greek Yogurt 

• ¼ cup Heavy Cream 

• ½ teaspoon Vanilla Extract 

• 2 teaspoons Honey 

INSTRUCTION:

To make crust: In a mixer fitted with a paddle attachment, mix butter and sugar, on medium speed, until light and fluffy, about 4 minutes.  Scrape mixing bowl.  Add egg yolk honey and vanilla, mix to combine. Add flour, cornmeal, and salt. Mix on low speed until combined and a dough forms. Wrap in plastic wrap and refrigerate at least 1 hour to overnight.  

Note: you can refrigerate (for a week) or freeze (tightly wrapped up to a month) any extra dough.  It can also be sliced and baked like a cookie. 

To make filling: In a food processor or a mixer fitted with a paddle attachment, combine all ingredients, EXCEPT peaches, until smooth and well combined. Take peaches, peel, and cut into even slices, set aside. 

To make whipped yogurt: Combine all ingredients in a mixer fitted with a whip attachment.  You can also mix by hand in a medium mixing bowl using a whisk. Whip all ingredients until light and holds its shape like whipped cream. Reserve and refrigerate until serving time. 

Instructions to assemble tart: Preheat oven to 340°F. Take an 8-inch tart pan and spray lightly with nonstick spray.  Lightly flour a worktable. Roll out chilled cornmeal dough and line tart pan.  If dough cracks you can pinch it together or fill in empty spots with dough by hand.  Spoon room temp filling into chilled tart shell. Spread evenly using rubber spatula. Arrange peach slices on top of filling.  Bake approximately 35-40 minutes until crust is brown and filling is baked fully (toothpick inserted comes out clean).   

Let cool before serving.  Slice into 8 pieces.  Serve a slice with a spoonful of whipped yogurt.