walton_eats

Fresh peach flan.

Dinner was Thai red curry chicken, brown basmati rice and cucumber sauce. Appetizer was a bit of brie and some chilled shrimp.

Fresh Peach Flan

Pastry:
1 cup flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 tsp salt
1-2 tablespoons ice water

Filling:
5 fresh peaches, peeled, pitted and sliced
1/4 cup sugar
1 tablespoon lemon juice
A few drops almond extract

Glaze:
1 cup apricot jam

Preheat oven to 425F.

In container of food processor fitted with metal blade, pulse flour with butter and salt, about 15 1-second pulses. With food processor running add 1 tablespoon water. Continue to add second tablespoon until dough gathers together and forms a ball. Turn dough out onto lightly floured board. Gather dough together, form into a disc, wrap tightly in plastic wrap and chill for at least 30 minutes.

Roll dough out to fit 9" tart pan with removable bottom (or press into bottom and sides of tart pan).

In a heavy-bottomed saucepan, heat apricot jam to boiling, stirring to prevent burning. Remove from heat and force through a fine-mesh sieve or strainer to remove pulp, using the back of a wooden spoon. Return the strained jam to the saucepan.

Brush a thin layer of glaze on the bottom of the unbaked tart shell and set aside.

Toss peaches with lemon juice and almond extract. Arrange the peaches, slightly overlapping, in a circular pattern in the tart shell. Sprinkle with the sugar, dot with butter, and bake for 25-30 minutes, or until the pastry has browned and crisped and the juices bubbling up around the peaches have thickened into a thick syrup. Remove from oven and let cool on a wire rack for 20 minutes.

Brush the warm tart with the remaining apricot glaze (reheating if necessary to liquefy it), then unmold the tart by by setting on a wide mouth jar or glass, letting the ring slip off. Slide tart onto serving platter, easing it free of the bottom of the pan with aspatula.

Serve still warm or at room temperature, with slightly sweetened whipped cream or ice cream.