gluten does not get along well with my friend nicola... gluten insists on wrecking havoc on her body, should it get the chance, and that's just not nice. i wanted to make nicola a tart because she's kind and generous, and has been doubly so with our wedding, as has her husband, and, well, i like her. there are dessert shops that cater to folks with celiac disease here, and even an italian restaurant that has GF pasta, but homemade desserts are homemade desserts, am i right? ive made her dessert before, but i was really into the idea of making a special rosemary crusted tart. i would have followed the exact same recipe, save the crust, but i also wanted to try the custard with yogurt, and these peaches just fell into my basket while i was at the market, see, and there we are.
first, i preheated the oven to 350°/175°
i chopchopchopped a few sprigs of rosemary and combined the rosemary with the almond flour.
then i mixed the almond flour mixture with
3 tablespoons sugar
a pinch of salt
1/3 cup cold butter, cubed (75 g)
1 tablespoon water
|these peaches didnt come in a can put there by a man in a factory downtown|
i baked the crust for about 15 minutes and let it cool, then added sliced peaches in a pretty design.
for the custard, i adapted the Apple Honey Custard Pie recipe from the Moosewood Cookbook (Mollie Katzen).
1 cup greek honey yogurt
1/4 tsp salt
1.5 tbsp honey
1 tsp-ish cardamon
i baked the tart for about 45 minutes at 375°/190°
and our whole place smelled like heaven. the edges were a bit caramelized, but if this tart tastes anything how it smelled? bliss.
ETA: what nicola thought of the tart