Peaches and Cream Tart #5thAnnualPieathalon #EatPie

This is a new-to-me event: the 5th Annual Pieathalon which is hosted by Emily of Dinner is Served 1972. And I'm looking forward to seeing how Kelli, of Kelli's Kitchen, did with my Chocolate Mousse Pie. She tagged me when she was baking, telling me: "It's only 1:30 in the afternoon on a Sunday and I'm a bit tipsy trying to follow a somewhat complicated recipe --- and it's YOUR fault!! Guess who got your pie recipe?!?!? Woo Hoo! :) I think this is going to be delicious!!" I'm glad she had a positive attitude about the adventure.

Since I'm new to this whole Pieathalon thing, I'll share the rules with my readers. 

1. Pick a pie recipe from a pre-1990 cookbook.

2. Email it to Emily.

3. She assigns it randomly to another pieathlete.

4. We bake.

5. We post.

6. We share.

Before the fun and games started, I made a Foraged Huckleberry Pie just to get my pie-making brain into gear. The boys did not object. I sent off the Chococlate Mousse Pie from Susan Branch's Heart of the Home, a cookbook I've had since I was in high school.

The #5thAnnualPieathalon Pie Pans!

• Aloha Meringue Pie by Unofficial Mad Men Cookbook
• Apricot Meringue Pie by Eliot's Eats
• Chocolate Mousse Pie by Kelli's Kitchen
• Cool Mint Cookie Pie by The Book of Cookrye
• Dutch Peaches and Cream Pie by Vintage Recipe Cards
• French Raspberry Pie by Tortillas and Honey
• Frosty Vanilla Pie by Battenberg Belle
• Kate's Pie by Dinner is Served 1972
• Marguerite Patten's Cheese Pie by Velveteen Lounge Kitsch-en
• Mock Pecan Pie by MyCustardPie.com
• Olde English Eggnog Pie by HeritageRecipeBox.com
• Peaches and Cream Tart by Culinary Adventures with Camilla
• Puddin n' Pie by The Sound of Vincent Price & Vincent Price Legacy UK
• Ritz Cracker Mock Apple Pie by Dr. Bobb's Kitschen
• Seafoam Cantaloupe Pie by Recipes4Rebels
• Strawberry Ginger Pie by Granny Pantries
• Sweet Onion Pie by Silver Screen Suppers - The Wonderful World of Film Star Eating and Drinking
• Tansey by The Nostalgic Cook
• The Millionaire by Once Upon a Salad
• Tyler Pie by A Day in the Life on the Farm
• Vincent Price Pineapple Meringue by Retro Food for Modern Times
• Weight Watchers "Almost a Pie" by BookClub CookBook
• Yul Brenner's Walnut Pie by Vintage Cookbookery

Peaches and Cream Tart

The recipe I received was submitted by Clara of Heritage Recipe Box - a Peaches and Cream Tart published in Virginia Seasons: New Recipes from the Old Dominion by the Junior League of Richmond in 1984. You can see it here.

I was excited to receive a peach recipe as it's summer stone fruit season and I was dying to make a peach pie of some kind anyway. Serendipity. My boys joked, "This is what happens when Mom gets her hands on fruit from the sacred peach tree of heavenly wisdom!" (That's a reference to one of the Kung Fu Panda movies, in case you don't have kids or they weren't in the age group to watch that movie.)

And, because I wanted to use ingredients I already had, my version is slightly adapted from the Old Dominion version. I didn't have any orange liqueur...and I forgot the egg in the crust. It worked just fine. Sorry, Clara.

Ingredients

Crust

• 1-1/4 C flour
• 1/4 C ground almonds
• 1/2 C (1 stick) softened butter
• 3 T powdered sugar
• 1 t pure lemon extract
• water, as needed

Cream Filling

• 8 ounces cream cheese
• 1/4 C sugar
• 1 T pure lemon extract
• zest from 1 organic lemon
• water for thinning, if needed

Topping

• 2 to 3 ripe organic peaches, pitted and thinly sliced
• 1/4 C peach preserves
• 1 t pure lemon extract
• 1 T water

Procedure

Crust

In a food processor, pulse the flour with the ground almonds and powdered sugar. Add the butter cubes and pulse until chunks the size of small peas form. Pour in lemon extract and cold water, as needed, and pulse, again, till the dough comes together in a ball. Turn out the dough into your tart pan and press firmly along the bottom and up the sides. Place in the freezer and chill while the oven heats.

Preheat oven to 425 degrees F. Place the tart pan on a rimmed baking sheet and bake for 15 minutes. Remove the crust from the oven and while it cools, prepare your filling.

Cream Filling
In a food processor, blend the first four ingredients together until smooth. If too thick, thin with water, adding just 1 t at a time until desire texture. Spoon the filling into cooled crust.

Topping
Place the peach preserves, lemon extract, and water in a small saucepan. Heat until the preserves melt into a glaze. In the meantime, arrange the peach slices over the cream filling. Spoon the glaze over the peaches and serve.

What a fun event. I hope I'll be invited back for the 6th Annual Pieathalon! Thanks for hosting, Emily; and thanks for the recipe, Clara.