the teaches of peaches: GF tart for nicola

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°

ground almonds

next, i made almond flour by grinding up almonds--the trick is to get the flour fluffy and ground before it turns to almond butter. i used a 200g bag of almonds and produced 1⅓ cup flour.

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 should not have used that much water. i greased a tart tin and started pressing the crust. the consistency was like wet sand and i really enjoyed myself. i was a dirt and sand connoisseur as a young child, and the texture was just right for mudpies, but a little too wet for tarts.

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).

4 eggs
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