Tonight we went to a cookout, so I volunteered to bring a dessert and pasta salad. Ever since I saw Ina Garten make baked amaretto peaches a few weeks ago, I've been craving them. Since it's so hot, I didn't want to make baked peaches, but wanted to still use them somehow.
To make this especially Italian, I decided to add some polenta and ground almonds to the crust, and mascarpone for the creme base.
I didn't have a recipe for this tart, just kind of went with it, and I am so pleased with the end results! The only thing I might change is make more crust because it didn't go all of the way up the sides.
Amaretto Peach Tart with Polenta Crust
1 c. AP flour
1/3 c. polenta or corn meal
1/2 tsp. salt
1/3 c. sugar
1/3 c. ground almonds
1 egg yolk
6 tbsp. butter, very cold, diced
2 tbsp. butter
1/2 c. packed brown sugar
1/2 c. amaretto liquor
1 12 oz. bag frozen peaches, sliced
8 oz. mascarpone at room temperature
1/2 c. reserved peach cooking liquid
Preheat oven to 375 degrees.
Add flour, polenta, salt, sugar and almonds to a food processor. Pulse.
Add egg yolk, pulse.
Add butter and pulse and run until the mixture is crumbly and comes together.
Add water 1 tsp. at a time until it forms a dough.
Press into a greased tart shell, place in the freezer for 10 minutes.
Bake for 18-20 minutes.
Cool on a wire rack.
To make peaches:
Heat a skillet over medium, melt butter and add brown sugar.
Turn heat to high, add amaretto.
Boil down mixture until it's a thick glaze.
Turn heat off, add peaches and turn to coat.
Let peaches sit in liquid for 20 minutes and cool liquid.
Strain off 1/2 c. of the liquid, whisk together with mascarpone.
Spread onto the bottom layer of the tart, top with peaches.
Refrigerate until ready to serve.