It's summer, so you know what that means! Stone fruit!
Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.
We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.
Although I absolutely love cooking, baking is where my heart is. I love experimenting, creating new recipes, coming up with flavor combinations, and of course, decorating cakes.
I was over at my parents' house this weekend and took a look around for ripe fruit because I felt like baking. My mom is an amazing gardener, so my parents' garden is filled with edible plants, fruits, and veggies (from the usual tomatoes and lettuce to more unusual stuff like kefir limes, passion fruit, and coffee beans). This means I get to scour the yard and bake from whatever's in season. This time the Meyer lemon* tree out front was overflowing with perfectly ripe lemons, so I decide...
This is not your usual tart shell recipe. It’s slightly sweet and nutty in flavor and nicely compliments any unique tart filling.
Extra dough can also be cut up and made into scrap cookies. Just sprinkle a little extra sugar on top and bake as usual. (Then you can do what I did and stand over the counter dipping those leftover crust cookies in a jar of nutella……)
Let’s make some almond and olive oil tart shells, shall we?
What you’ll need: 1/2 cup of almond meal (almond flour), 1 1/3 cup all purpose flour, 2 tsp white sugar, 1/4 cup olive oil, 1/4 cup cold water, a pinch of iodized salt, and a 10-12 inch fluted tart pan with a removable bottom (or you can use min...