Use this basic crust recipe for any tart; feel free to add your favorite spices or other flavorful additions. This makes one 9- or 10-inch crust, or six 4-inch tartlet shells. Prep tips: If you prefer a softer, shortbreadlike crust, substitute an egg yolk for the water. You'll find lauric acid—rich coconut oil in the baking aisle; canola oil makes a fine substitute.
Recipe Ingredient Details:
1/4 cup date sugar
1 cup whole-wheat pastry flour
1/2 cup almond flour
1/3 cup coconut oil
1/8 teaspoon salt
1 1/2 tablespoons water
1/4 teaspoon lemon juice
1/2 pound fresh peaches
1/2 cup Yogurt Cream (see "Build a better tart", right)
6 ounces fresh raspberries
2 tablespoons Citrus Glaze, warmed (see "Build a better tart", right)
In a food processor, combine sugar, flours, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 10-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.)
Preheat oven to 400°. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack before using.
Bring 4 cups water to a boil. Make a thin, X-shaped slit in the bottom of each peach. Submerge peaches in boiling water for 30—60 seconds, then remove and immediately plunge into ice water. When cool, remove skins. Thinly slice peaches.
When crust is cool, remove pan sides and place on a serving plate. Spread with Yogurt Cream. Arrange peach slices and raspberries in alternating rings. Brush with glaze.
Recipe Additional Notes:
PER SERVING: 168 cal, 48% fat cal, 9g fat, 6g sat fat, 1mg chol, 2g protein, 20g carb, 3g fiber, 31mg sodium
Thu, 2007-05-31 15:08