PEACH TARTE

Every summer I make DeDe's peach cobbler when peaches are in season.  There is no denying it is truly scrumptious.  Since Justin has been trying to keep his blood sugar in check and he loves peaches, I decided to make a simpler peach dessert.  This tarte recipe has less crust and less sugar, and I served it with sweetened whipped cream instead of Blue Bell vanilla,  so it was definitely a better choice for him.  Granted, even a small piece for him wasn't great for his blood sugar, but it was definitely better than him having the cobbler and ice cream.  It was much easier and quicker to make; he loved it, and actually I enjoyed it as well.  It was the perfect finale to our shrimp diablo dinner!

Crust:

10 TB unsalted butter, chilled

1-1/4 c. (6-1/4 oz) all purpose flour

1 TB sugar

1/2 t. salt

1/4 c. ice water

Grate 2 TB butter on large holes of box grater and place in freezer.  Cut remaining 8 TB butter into 1/2" cubes.  

Pulse 3/4 c. flour, sugar, and salt in food processor until combined, 2 pulses.  Add cubed butter and process until a paste forms, about 30 seconds.  Using your hands carefully break paste into 2" chunks and redistribute evenly around processor bowl.  Add remaining 1/2 c. flour and pulse until mixture is broken into pea size or slightly larger pieces, approximately 4-5 pulses.  Transfer mixture to medium bowl.  Add grated butter and toss until butter pieces are separated and coated with flour.

Sprinkle 2 TB ice water over mixture.  Toss with rubber spatula until mixture is evenly moistened.  Sprinkle remaining 2 TB ice water over mixture and toss to combine.  Press dough with spatula until dough sticks together.  Transfer dough to sheet of Saran.  Draw edges of plastic over dough and press firmly on sides and top to form compact mass.  Wrap in plastic and flatten to form 5" disk.  Refrigerate dough for at least 2 hours or up to 2 days.  Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.  (Wrapped dough can be frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling.)

Roll dough into 10" circle on well-floured counter.  Slide it onto a piece of parchment paper that is on an inverted rimmed baking sheet.  Turn under 1/2" dough and pinch it to form a 9" round with raised rim.  Cut 3 venting slits in dough.  Refrigerate it while you prepare peaches.

Peaches:

3 TB unsalted butter, softened

1/2 c. plus 2 TB sugar

1/4 t. salt

2 lbs ripe but firm peaches, peeled, pitted, and quartered

1 TB bourbon (optional)

Adjust rack to middle position and heat oven to 400 degrees.  Smear butter over bottom of a 10" oven safe skillet.  Sprinkle 1/2 c. sugar over butter and shake skillet to distribute sugar in even layer.  Sprinkle salt over sugar.  Arrange peaches in circular pattern around age of skillet, cut side down, nestling fruit snugly.  Tuck remaining peaches into center, squeezing in as much fruit as possible.

Place skillet over high heat and cook without stirring fruit, until juice is released and turns from pink to deep amber, 8-12 minutes.  If necessary, adjust skillet's placement on burner to even out hot spots and encourage even browning.  Remove skillet from heat.  Carefully flip prepared dough and slide it over fruit, making sure dough is centered and not touching the edge of the skillet.  Brush dough lightly with water and sprinkle with remaining 2 TB sugar.  Bake until crust is very well browned, 30-35 minutes.  Transfer skillet to wire rack set in rimmed baking sheet and let cool for 20 minutes.

Place inverted plate on top of crust.  With 1 hand firmly securing plate, carefully tip skillet over bowl to drain juice.  When all juice has been transferred to bowl, return skillet to wire rack, remove plate and shake skillet firmly to redistribute peaches.  Carefully invert tarte onto plate, and set onto wire rack.  If peaches have shifted during unfolding, gently nudge them back into place with a spoon.

Pour juice into now-empty skillet.  Stir in bourbon, if using and cook over high heat, stirring constantly, until mixture is dark and thick and starting to smoke, 2-3 minutes.  Return mixture to bowl and let cool until mixture is the consistency of honey 2-3 minutes.  Brush mixture over peaches.  Let tarte cool for at least 20 minutes.  Cut into wedges and serve with sweetened whipped cream and vanilla.