Tuesday, August 5, 2008

"Peach" Tart

Today I noticed apples on the verge. Having spent the day yesterday dog-earring recipes in Amanda Hesser's Cooking for Mr. Latte, I was looking for excuses to make something. So I decided on her Peach Tart, which she says can be made with any ripe fruit. So with a few minor adjustments I made her recipe vegan and removed the refined sugar. For the crust I used almond milk instead of the regular milk which the recipe calls for. Instead of sugar in the crust I put a teaspoon of cinnamon, a pinch of cardamom, and a pinch of ginger. (I recently read somewhere about cardamom in desserts and was intrigued, thought I'd try it). For the "crumbs" I substituted 1/2 cup honey for 3/4 cups sugar and 2 tablespoons of oil for 2 tablespoons butter. I also added some more cinnamon, mace, and nutmeg. Mine obviously did not have the kind of crumb Husser intended, so i added crunched rice checks and pretzels. Afterwards I thought about adding peanut butter, but it was too late. I think I may try that next time. I baked it as Hesser suggested at 425 degrees. I think this was a little too hot for the honey/pretzel mixture which got a little charred, if not pleasantly so. After about 15 minutes I reduced the oven to 325 to let the apples continue to roast without incinerating the pretzels. Another fun day experimenting.

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