Fine Cooking Magazine - November/December 2020

Servings:8 to 10

Perfect for a dinner party and easier to make than a peach pie, this tart marries sweet peaches and a creamy yogurt mousse in a press-in shortbread crust. If you’re short on time, you can also skip the crust and serve the mousse topped with the peaches in little bowls or wine glasses.

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对于地壳

9 oz. (2 cups) unbleached all-purpose flour
7盎司。（14 TBS。）冷藏的无盐黄油，切成1英寸的碎片
3 oz. (3/4 cup) confectioners’ sugar
1个大鸡蛋，殴打
1汤匙。cornstarch
1汤匙。细磨碎的柠檬皮（来自1个大柠檬）
1茶匙犹太盐

对于慕斯

1/8 oz. (1 tsp.) unflavored powdered gelatin
3/4 cup plus 1 Tbs. heavy cream
3 Tbs. honey
1-1/2 cups plain Greek yogurt
捏犹太盐

For the topping

3 cups红糖和百里香腌桃, drained, marinade reserved

Calories (kcal) : 470
Fat Calories (kcal): 250
Fat (g): 28
饱和脂肪（G）：18
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：7
胆固醇（MG）：95
Sodium (mg): 160
Carbohydrates (g): 48
Fiber (g): 1
蛋白质（G）：7

准备

做地壳

In a food processor, pulse the flour, butter, confectioners’ sugar, egg, cornstarch, lemon zest, and salt until the dough comes together in big clumps, about 20 1-second pulses. The dough will be very soft and pliable.
Transfer the dough to a 9-inch springform pan. flour your fingertips and press the dough onto the bottom and sides of the pan in an even layer. Start by pressing the dough up the sides, which should be just under 1/4 inch thick, and reflour your fingers as necessary. Wrap the pan in plastic and refrigerate for at least 1 hour and up to 1 day.
Position a rack in the lower third of the oven and heat the oven to 350°F.
Prick the bottom of the crust all over with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans, gently pressing them against the sides. Bake until the edges begin to turn golden, about 20 minutes. Carefully remove the weights and foil. continue to bake the crust until golden brown and the bottom is firm and dry, 15 to 20 minutes. If the crust puffs up during baking, use the back of a spoon to gently press it down. Cool completely on a wire rack.

做慕斯

In a small bowl, sprinkle the gelatin over 1 Tbs. cold water; let stand until the gelatin softens, about 5 minutes.
Meanwhile, stir 1 Tbs. of the cream with the honey in a 2-quart saucepan over medium heat until the honey melts, about 2 minutes. Stir in the gelatin mixture and remove from the heat. Add the yogurt and salt, and whisk until smooth.
在一个大碗中，将剩余的3/4杯奶油搅拌至柔软的峰形成。将酸奶混合物轻轻折叠到奶油中。
Pour the mousse into the cooled crust and smooth to the edges with a small offset spatula. Cover and refrigerate until firm, at least 4 hours and up to 2 days.

Top the tart

Simmer the reserved marinade in a 1-quart pot over medium heat until syrupy, about 5 minutes; refrigerate until cold, 30 minutes and up to 1 day.
When ready to serve, transfer the tart to a serving plate. Spoon the peaches and a little of the syrup over the mousse. Slice and serve drizzled with the remaining peach syrup.