Hands-on: 45 min. Total: 1 hr. 45 min.
Rustic, free-form edges give this dessert a beautiful look. The crust is
made with whole-wheat pastry flour, which is finely milled and thus
perfect for pastries.
4 to 5 tablespoons ice water
½ teaspoon rice vinegar
¼ teaspoon vanilla extract
5⅞ ounces whole-wheat pastry flour (about 1⅔ cups), divided
¼ cup hazelnut meal
¼ teaspoon kosher salt
4½ tablespoons Demerara or turbinado sugar, divided
¼ cup cold unsalted butter, cut into pieces
1½ tablespoons cornstarch
1¾ pounds firm ripe peaches, peeled, pitted, and sliced into thin wedges (4 to 5 medium
peaches)
2 tablespoons peach preserves
1 tablespoon honey
1½ teaspoons fresh thyme leaves
1. Preheat oven to 400°F.
2. Combine ice water, vinegar, vanilla, and ⅓ cup flour in a small
bowl; stir with a fork until well blended to form a slurry.
3. Whisk together hazelnut meal, salt, 2 tablespoons sugar, and
remaining 1⅓ cups flour in a medium bowl. Cut in butter with a pastry
blender or 2 knives until mixture resembles coarse meal. Add slurry;
stir just until moist. Turn dough out onto a lightly floured surface;
knead lightly 5 times. Gently press dough into a 4-inch circle on
heavy-duty plastic wrap. Cover with more plastic wrap. Carefully roll
dough into a 12-inch round; freeze 10 minutes.
4. Remove dough from freezer; remove and discard top piece of
plastic wrap. Let stand until pliable, about 1 minute. Invert dough
round onto a baking sheet lined with parchment paper; remove and
discard remaining plastic wrap.
5. Stir together cornstarch and 2 table-spoons sugar; sprinkle over
dough, leaving a 2-inch border around edge. Arrange peaches in a
spokelike pattern on cornstarch mixture, leaving a 2-inch border
around edge. Fold edges of dough over peaches, pinching gently to
close any cracks.
6. Stir together preserves and honey in a small microwave-safe bowl;
microwave at HIGH until soft, about 20 seconds. Brush preserves
mixture over peaches and dough edges. Sprinkle dough edges with
remaining 1½ teaspoons sugar.
7. Bake at 400°F until crust browns, about 35 minutes. Remove from
oven; sprinkle with thyme. Cool 10 minutes, and slice into 8
wedges.Serves 8 (serving size: 1 wedge)
CALORIES 243; FAT 8.5g (sat 3.8g, mono 3.2g, poly 0.6g); PROTEIN 4g; CARB 40g; FIBER
5g; SUGARS 21g (est. added sugars 12g); CHOL 15mg; IRON 2mg; SODIUM 67mg; CALC
29mg