![]() This crust turned out terrible and I agree with the reviewer below that you could not taste the almond filling. I loved the almond filling and don't understand why others didn't taste it. I did feel, though, that I'll reserve it only for special occasions. I prepared it along with some other recipes for a picnic, and maybe it was just too much at once. I don't know why-it seems relatively straightforward. The pastry has a delicate crumb that is really the sign of someone who knows what they're doing! That said, this recipe tired me out. This is an exceptional recipe that tastes like it came from a bakery. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Prick rounds all over with a fork and chill 30 minutes. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Bring filling to room temperature before using. Filling may be made 1 day ahead and chilled, covered. In food processor blend filling ingredients until very smooth. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day. Transfer dough to a bowl and stir in just enough ice water to form a ball. Add 4 tablespoons ice water and pulse until barely combined. Add frozen butter and pulse mixture just until it resembles coarse meal. In a food processor pulse together flour, sugar, and salt. Remove the tart from the pan, then slice and serve.Cut butter into bits and freeze.Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.Cool at room temperature until no longer warm to the touch. Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet.Pipe 1-inch (2-cm) wide “kisses” of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.Paint the remaining 2 tablespoons of raspberry jam inside the bag. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Fit a piping bag or zip-top bag with a star tip.Gently fold in 2 tablespoons of raspberry jam. Once all of the sugar is incorporated, continue whipping for 5–7 minutes, until the meringue is very thick and shiny with stiff peaks. ![]() Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar.Increase the mixer speed to high and continue whipping until soft peaks form. In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy.Line a baking sheet with parchment paper or a nonstick mat. Make the meringue cookies: Preheat the oven to 200☏ (95☌).Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours. Spread the pudding mixture over the tart crust.Stir in the mashed peaches and let sit for 5 minutes to set. Whisk for 2 minutes, until the pudding thickens. In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. ![]()
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