Peach and Amaretti Tarts

By Gregory León

For the dough:
1.5 cup all purpose flour

6 tbl powdered sugar
.5 tsp kosher salt
10 tbl unsalted butter, cold and cut into cubes
1 large egg, beaten

1.    In a large bowl combine the flour, sugar and salt.
2.  Work the butter into the flour mixture until pea-size crumbs form.
3.  Gently work the beaten egg into the flour mixture until the dough comes together.
4.  Shape into a disk, wrap in plastic wrap and chill for 1 hour.

For the filling:
8 large peaches, very ripe, pitted and roughly chopped
3 cardamom pods, crushed
1 cup sugar
7 ounces amaretti cookies, crushed by hand

In a large saucepan combine the peaches, sugar and cardamom pods. Simmer on medium heat, stirring every few minutes, until juices have thickened. Approximately 1 hour. Transfer peach mixture to a bowl and stir in the crushed cookies.

To assemble and bake the tart:
Preheat the oven to 425 degrees.  On a lightly floured surface, roll the dough into a 12” circle about 1/6” thick. Line the tart pan(s) with the dough and let rest in the refrigerator for 10 min. Fill the tart pan(s) with the filling, smooth the top. Place in the middle rack of the oven and bake for about 30 to 45 min. The crust should be nice and golden around the edges and the top of the tart(s) should be slightly dry. Cool Completely before serving.

Makes 8 - 3.5" Tartlets or 1 - 9" Tart.