The third thing I made was a peach tart.
Used a Rustic Peach Tart recipe from Wholefoods, but changed it to an elegant peach tart using a quiche pan with removable bottom.
1/2 cup all-purpose flour, more for rolling out the pastry
1/2 cup whole wheat pastry flour
1/4 tsp salt
6 tbs cold butter, cut into small pieces
1/3 cup ice cold water, more if needed
1 1/2 lb peaches (about 4 or 5 peaches)
1 tsp sugar
1 tsp lemon juice
1/4 cup sliced almonds, toasted (used 2 Tbs ground almonds instead)
For the glaze
1 tbs butter
1 tbs peach preserves
1 tbs sugar
In a medium mixing bowl, whisk together all-purpose flour, whole wheat pastry flour and salt. Gently incorporate butter with hands or pastry blender, leaving some pea-sized pieces. Drizzle water over top of flour-butter mixture, a tablespoon at a time, and work until dough comes together in a ball. Press dough into a disk and refrigerate for 15 mins.
Meanwhile, to peel the peaches, bring a pot of water to a boil. Add the peaches and cook for 10 to 30 seconds, depending on the fruit's ripeness. Transfer peaches to cold water to stop the cooking. Peel the peaches-the skins should slip right off. Halve them and remove the pits. Slice the peaches thinly and toss them with sugar and lemon juice.
Preheat oven to 425F. Roll out dough on a lightly floured surface into a circular shape about 1/8-in. thick. Gently transfer dough to baking sheet by folding it into quarters. Unfold dough into pan and sprinkle almonds over it. Pile peaches on top of almonds, then fold edges of dough up over the fruit.
To make the glaze, heat butter and apricot preserves in a small saucepan until just melted, stirring to combine. Brush dough with mixture and drizzle remaining over the fruit. Sprinkle pastry and fruit with sugar. Bake for 15 minutes. Reduce heat to 350°F and bake 20 to 25 minutes longer, until dough is golden brown and fruit juices are bubbling. Allow to cool 10 minutes before serving.
Note: I used Julia Child's method to prebake the pastry shell first before adding the fruit to prevent a soggy bottom crust. This pie came out lovely!