Monthly Archives: January 2011

Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yoghurt


The Yummy Pixel

First post of 2011.  Happy New Year!  What were your New Year’s resolutions?  I haven’t thought about mine because I usually never keep them anyway, so why put all the pressure on myself? :).  One thing that I’m sure I’ll keep up with is this blog.  Over the holidays, I purchased (and at half price – yay!) the new Bon Appètit Desserts cookbook , and I just couldn’t wait to try one of 100s of recipes in it!  This cookbook is divine – there are so many different variations on the classic favourites and numerous butter pastry options (which I love).  When I first saw this book at the bookstore, I opened it to exactly the page of this Honey-Roasted Peach Croustade.  It looked so delicious and right away I started thinking about how I would photograph it, the angles, the accessories, etc.  So, what you will see here are some of those thoughts – in photos of course :).

I was lucky that the tree-rippened peaches were on sale yesterday when I went to buy them.  I haven’t roasted peaches before so  I wasn’t sure what to expect.  The honey and brown sugar that get sprinkled on the peaches before they roast make a brown, sticky, bubbling paste around the peaches, and my whole kitchen started smelling like peach-infused honey – YUM!

 

The peaches were so bubbly and soft when they came out of the oven I couldn’t resist taking a picture.  It was such a beautiful day yesterday and SO much light was coming through my big window, it was threatening my photos being too bright.  Let’s face it – I’m an amateur and I barely scraped enough money for my fancy D90, so softboxes and light reflectors are not part of my equipment (unfortunately).  I try to shoot mostly during the day, as I find that daylight best preserves the natural food colours.  Since there was so much light coming through my windows, I had to use my blinds to soften it. 

I must say I’m fairly pleased with the results because I’m not noticing too many shadows or reflections, and it seems to me that the source of light is not too obvious (or maybe my eye is just not trained enough).

  I just love the smell of roasted almonds, and especially how their colour compliments the baked pastry dough.  The recipe doesn’t call for a yolk-wash to be brushed over the pastry before it’s baked, but I did that anyway to get the wonderful brownish colour you see above.  I couldn’t find any Greek yogurt so I used regular 6% yogurt and drained the liquid over night through a paper towel to get it thicker.  Then I mixed in some honey.  I must say – it’s better than any fruit yoghurt out there 🙂 (ok, maybe Liberté Méditerranée  comes close :))

 The dough was so buttery and delicious it just melted in my mouth, and the sweetness of the peaches and tanginess of the yogurt was such a good combination.  I couldn’t wait to put this fork-full in my mouth (this plate didn’t last long at all).  My friend Bojan came by later in the evening for a drink and I was glad to have someone else taste as well.  It is now just one day after I made this, and between giving some to family and the rest to my coworkers – it’s all gone!  I think I’ll have to make it again 🙂

…………………………………………………………………………………………………………..

Click on each photo to view the high resolution images.

…………………………………………………………………………………………………………..

RECIPE

……………………………………………………………………………………………………………

Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yoghurt

Peaches:

  • 1 1/2 pounds small ripe yellow peaches (about 6-7), unpeeled, quartered and pitted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
Crust:
  • 2/3 cup slivered almonds
  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter (cut into 1/2 inch cubes)
  • 1 large egg yolk
  • 2 tablespoons honey
Honey Yogurt
  • 1 1/2 cups plain Greek-style yogurt (if Greek-style yogurt is not available, use 6% milk fat or higher plain yogurt and strain over night to drain the liquid out, making it thicker, resembling Greek-style yogurt)
  • 3 tablespoons honey
Peaches:  Preheat oven to 400 F. Line large baking sheet with foil.  Arrange peaches, skin side down, on foil.  Drizzle with honey and sprinkle with brown sugar.  Roast peaches until just tender and beginning to brown, about 20 minutes.  Using spatula, turn peaches and continue roasting until fruit is very tender and honey begins to turn dark brown on edges of pan, about 12 minutes longer.  Cool peaches.

 

Crust:  In a food processor, coarsely chop almonds.  Transfer nuts to a bowl (do not wash processor).  Blend flour, sugar and salt in processor.  Add butter, using on/off turns, process until mixture resembles coarse meal.  Drop egg yolk through feed tube and blend just until moist clumps form, using on/off turns.  Gather dough into ball, flatten into a disk.  Wrap in plastic and freeze 30 minutes.  (The dough can be made 1 day ahead.  Let stand at room temperature for 20 minutes to soften slightly before rolling out.)

 

Preheat oven to 375 F.  Roll out dough disk between 2 floured sheets of parchment paper to 10-inch round, sprinkling with .  Remove top sheet of additional flour as necessary.  Remove top sheet of parchment.  Sprinkle dough evenly with 1/2 cup chopped almonds.  Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough.  Invert crust and parchment onto heavy baking sheet, nut side down.  Remove top sheet of parchment.
It’s nearly impossible to transfer the croustade from your counter to the baking sheet because the dough is quite fragile.  For best results, when the dough is rolled out, transfer to baking sheet and then 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 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 golden brown, about 30 minutes.  Cool 20 minutes.   The croustade is quite fragile even after it cools down. To transfer to a platter, slide metal spatula under croustade to loosen from parchment.  Using tart pan bottom from 11-inch diameter tart pan as aid, carefully transfer croustade to platter. 

 

Honey Yogurt: Mix yogurt and honey in small bowl to blend.

© Bon Appétit Desserts Cookbook