To identify subtle difference between two seemingly similar things is an art in itself. Especially in food,there could be so many dishes with similar ingredients,texture,appearance yet there is a difference. Should I say subtle? While I try experimenting different cuisines on my guinea pig( read Husband)how I wish he knew what exactly I made or intended to make. For instance,he thinks a Flan,Mousse and Panna Cotta are all same. A Crisp,Crumble and Cobbler are the same…duh!
Just for information -A CRISP like its name has a crispy texture when baked,something like a streusel topping.A CRUMBLE is something like a crisp,mostly made with oats topping. A COBBLER has a biscuit like topping,looks like cobblestones. On the same lines,a CROUSTADE means “Crust”or “Pie Crust”also a shell with some filling. I had some fresh Pears and decided to bake a Peach Croustade. I have always used fresh fruits as filling but this time I decided to roast them first. This dessert is fully rich with flavors,the crunchiness of almonds in each bite is sinful.
Adapted from -Bon Appetit Desserts by Barbara Fairchild,my fav book:)
Ingredients:
Peaches:
2-3 large Pears ( unpeeled,quartered and pitted)
2 tablespoons honey
2 tablespoons brown sugarCrust:
2/3 cup slivered almonds
1 cup all purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons chilled butter(cut into cubes)
1 large egg yolk
2 tablespoons honeyPeaches:Preheat oven at 400F. Line a baking tray with foil and place the peaches with the skin side down on the foil. Drizzle with honey and sprinkle brown sugar. Roast the peaches until just tender and beginning to brown,about 20 minutes. Turn the peaches and continue roasting until fruit is very tender and honey begins to turn dark brown on the edges of the pan,about 12 minutes longer.Cool for a while.
Crust: Using on/off turns coarsely chop the almonds in a processor. Set aside. Blend flour,sugar and salt in the processor. Add butter and process until it resembles coarse meal.Drop egg yolk through feed tube;using on/offs turn,blend just until moist clumps form. Gather the dough into a ball;flatten into disk.Wrap in plastic and freeze for 30 minutes.
Do Ahead: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.
Preheat oven at 375F. Roll out dough disk between 2 floured sheets of parchment paper to 10-inch rounds,sprinkling with additional flour as necessary. Remove top parchment sheet and sprinkle 1/2 cup of almonds evenly all over the disc. Replace the top sheet and roll out into a 11-inch round,embedding nuts into the dough. Invert crust and parchment onto a heavy baking sheet,nut side down. Remove the top sheet of parchment. Arrange peaches over center of crust in concentric circles,alternating skin side up and skin side down and leaving 1 1/2 to 2 inch plain border. Using the parchment as aid,fold outer edge of crust over edges of peaches. Drizzle peaches with honey.Sprinkle with remaining chopped almonds. Bake until crust is brown,about 30 minutes.
Serve warm with Vanilla Ice Cream or Honey Sweetened Greek Yogurt ( mix Greek Yogurt(1 cup) and 2 tablespoons of honey).
Enjoy!