{"id":1023,"date":"2019-08-26T19:06:29","date_gmt":"2019-08-26T19:06:29","guid":{"rendered":"http:\/\/theeleganteconomist.com\/?p=1023"},"modified":"2019-08-26T19:06:29","modified_gmt":"2019-08-26T19:06:29","slug":"mahlab-palisade-peach-tart-with-cardamom-whipped-cream","status":"publish","type":"post","link":"https:\/\/theeleganteconomist.com\/?p=1023","title":{"rendered":"Mahlab Palisade Peach Tart with Cardamom Whipped Cream"},"content":{"rendered":"\n

With C at Grandma’s house for the last weekend before school started, my husband and I took a quick trip up into the mountains together. On our way up I spotted a fruit stand and I immediately took note for our journey back. There is nothing I love more than a local roadside produce stand, especially when they’re selling Colorado locally-grown Palisade peaches. <\/p>\n\n\n\n

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Produce stand on the way home from Central City, Colorado – selling my favourite Palisade peaches.<\/em><\/figcaption><\/figure>\n\n\n\n

It was pouring rain at the time and my husband looked at me like I was crazy when I said I still wanted to stop. I came home with 5 pounds of peaches, ready for – I don’t know what. Even if I ate them as-is it would have still been a win. Then I saw this recipe<\/a> for a peach tart on Food 52, and I knew I had to make it. I love that the crust contains olive oil, and I could be lazy and leave the peach skins on. So I decided to make it and put my own spin on it, and that was to add a little bit of mahlab<\/a> in the crust and filling, and a little cardamom. Mahlab is made of ground St. Lucie cherry pits and it’s used in a lot of Middle Eastern desserts (like ma’amoul<\/a>), it has a slight bitter almond flavour that pairs beautifully with stone fruit like peaches and cherries. Cardamom and peaches seemed like a natural fit, as well, so I added a touch to the crust. <\/p>\n\n\n\n

You make the crust into a sort of crumb with the flour, mahlab, cardamom, a little sugar, oil, and a couple of tablespoons of almond milk, and it forms a crumb, which you then pour into the (11″) tart tin and press gently to form a crust – no rolling required. Wash your peaches and gently rub the fuzz off, then slice thinly and place in a circular pattern into your crust (no par-baking needed). Then you prepare the topping, made from sugar, flour, more mahlab, salt, and a little butter (or vegan butter), sprinkle it on top, and put it into a preheated 425\u00b0F (220\u00b0C) oven for 35-45 minutes, or until the sugars and peaches have become one, and all melty and beautiful, with just a little of the center topping crisped up and browned.<\/p>\n\n\n\n

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It will look like too much topping, but don’t worry – I promise it’s all going to work out. <\/em><\/figcaption><\/figure>\n\n\n\n