|Peach Crumble Tart with Amaretti Cookie Crust: 2019 Peach Bake Off Winner|| |
Author: Wendy Smith
- 2 ½ cup almond meal (I prefer Bob's Red Mill)
- 1 ¼ cup superfine sugar (NOT confectioner's sugar)
- ¼ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup sugar
- ½ cup tapioca flour
- 6 cups Flinchbaugh's Red Haven peaches pealed and diced
- 2 teaspoon almond extract
- Crumb Topping:
- 12 oz. salted butter, grated
- ⅔ cup light brown sugar, packed
- 1 ½ cup all purpose flour
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees and prepare tart pan by oiling and lightly flouring it.
- Mix the dry ingredients for the crust, then add the extracts, followed by the egg whites, one at a time.
- Form cookie crust into a disk. If the dough is too sticky, chill for one hour. This seems to depend on how humid it is.
- Press crust into tart pan evenly and prick crust with a fork. Bake at 350 degrees for 30 minutes. (At this time you will want to increase the heat in the oven to 425 degrees)
- Blanch and peel peaches, then dice them. Drain them so that there is not too much extra juice.
- Stir in tapioca flour, sugar and 2 teaspoon of almond extract.
- Pour into tart pan. Depending on the size of your pan, there may be a little left over filling. I used this to make cobbler.
- Make crumb topping. Begin by grating 12 oz. of salted butter.
- Cut in ⅔ cup of packed light brown sugar and 1 ½ cup of all purpose flour as well as a tablespoon of ground cinnamon. When the mixture forms pea size crumbles, it is ready. Spread the crumble on the top of the tart in a thick layer. (Again, any leftover can be used to top a small dish of cobbler.)
- Bake at 425 degrees for 35 to 40 minutes, or until filling bubbles and the topping is golden brown.