Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. We now have peaches and nectarines in from Sunnyslope Ranch in eastern Washington! Here’s one sweet way to enjoy them. You could make this tart with either peaches or nectarines–or maybe even both. Let us know how your tart turns out in the comments below the recipe.
Makes one 12″ tart
9 dates, pitted
1 cup toasted pecan pieces
1 cup almond meal
2 teaspoon coconut oil
1 teaspoon cinnamon
Pulse all ingredients in food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment-lined 9″ or 10″ springform pan.
1/2 cup creme fraiche
1/4 cup powdered sugar
1/4 cup muscavado sugar
2 tablespoons corn starch
3 large or 4 small ripe peaches
2 tablespoons fresh lemon juice
Toasted, chopped pecans for garnish
Tip: Powdered sugar helps set the creme fraiche to not puddle everywhere; a liquid sugar like maple syrup or honey will not work.
Whisk together the creme fraiche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust. If it looks too loose, add another tablespoon or two of powdered sugar. Spread the cream layer over the crust.
Halve and pit the peaches and slice them thin. Layer the slices in concentric circles, starting against the outer edge and then starting again with another circle inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut the tart into slices. The colder it is, the easier it will be to slice. Enjoy!