Four Clan Kitchen

What we eat everyday

Posts Tagged ‘peach pie’

A last summer fling: Pistachio-peach cobbler

Posted by fourclankitchen on September 5, 2011

Our local texas peaches are gone, but a few from Colorado are still streaming in.  They are not quite as juicy as the East Texas peaches, but they are pretty darn good.  I was going to preserve this batch for winter, but then ran across this peach cobbler recipe on Gastronomer’s Guide, a really nice blog with recipes that are dead on.  Its apparently a Southern peach cobbler a la Paula Deen and is unusual because it assembles a cobbler backwards with a layer of melted butter, followed by the biscuit dough and finally cooked peaches.  To the original recipe I added some pistachio nuts, lemon zest and almond extract.  I took out the cinnamon because I think it distracts from the pure peach flavor, while almond extract complements both the peach and the pitachio nuts.  I also reduced the number of peaches by 1 (because mine were very large) and did not peel them.  I dont think the peels hurt anything and they add a lot of flavor.


5-6 large peaches , sliced (peel if desired)

2 tablespoons lime juice (about 1/2 lime)

2 cups sugar, divided

6 tablespoons salted butter

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup pistachio nuts, peeled, unroasted

1 cup milk

1/2 teaspoon almond extract

zest of 1/2 lime


1. P reheat oven to 350˚F. Toss sliced peaches with lime juice, zest and 1 cup sugar in a large saucepan. Let stand for about 5 minutes.

2. Simmer over medium heat until liquid is syrupy and bubbling, about 10 minutes. Add almond extract.

3. Meanwhile melt butter in a 13×9″ baking dish by placing in the oven.

4.  In a food processor, combine flour, baking powder, remaining 1 cup sugar, and salt. Pulse briefly. Then add the nuts and pulse briefly again, breaking up some of the nuts.

5. Pour in milk and pulse until smooth.

6. Pour over melted butter in baking dish. Spoon peaches + the juices over batter. Do not stir the ingredients. Bake until golden brown, about 30 to 45 minutes.  Serve with a glass of cold milk.

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Honey Glazed Peach-Blueberry Tart

Posted by fourclankitchen on July 11, 2010

Peach-Blueberry Tart (adapted from Bon Appetit, 2003)

Texas peaches are really good and demand to be consumed in copious quantities. This peach tart does just that.  If your peaches are not quite there or have a watery taste, this recipe also fixes that by adding peach preserves, lemon rind and honey to the tart filling.  Add to that an unadulterated butter crust and you have got heaven!  This recipe pretty much follows the original one in Bon Appetit, except that to intensify the flavors, I have added peach preserves to the filling and followed it up with a peach preserve glaze.  Also, I needed to get rid of some blueberries, so I sprinkled a handful on top. The original recipe also calls for a mascarpone cream topping, but I think that is a distraction from the intense “in season” peach flavor of this tart, so I have omitted it.



1 ½  cups all purpose flour

3 tbs. powdered sugar

¼  tsp. salt

½  cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 ½ tablespoons (about) ice water or less


¼  cup sugar

3 tablespoons all purpose flour

2 teaspoons grated lemon peel

8 ripe medium peaches, peeled and cut into 1/2-inch-thick slices (~4 cups)

1 tablespoon fresh blueberries

2 tablespoons honey

2 tablespoons chilled unsalted butter, cut into small pieces

2 tablespoons sliced almonds

2+2 tablespoons peach preserves, melted

For crust:
Blend the flour, sugar, and salt in a food processor. Add the butter, using on/off pulses, until the flour resembles the texture of coarse cornmeal.  This should only take a few min.  Will the food processor running, add enough ice water  (I added 2 ½ tbs) by tablespoonfuls, until the dough comes together in 1 or more clumps. Gather up the dough into a ball. The dough should feel silky to your touch. Wrap it in plastic and refrigerate for 1 hour.

Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to 9-inch-diameter tart pan with a removable bottom.  You want to have a 1” overhang.  Fold the overhang in and press to form sides that are twice as thick as the bottom so that they don’t burn during the long baking. You can decorate the edges by gently indenting it the tines of a fork. Next, pierce the bottom of crust with fork. Refrigerate 1 hour.

Preheat oven to 400°F and place a rack in the center of the oven. Bake the tart crust until golden, about 25 minutes

For filling:
Mix sugar, flour, and lemon peel in large bowl. Add the peaches, blueberries, peach preserves and toss to coat. Taste the filling; if it is not sweet enough, add a little more sugar.  Pour into the baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender, about 35-40 min. Brush fruit and almonds with peach preserves melted in the microwave for 15 sec. Cool 15 minutes before serving. The tart can be served at room temperature.

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