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.

Julia Levy
Recipe by Cooking Light June 2017

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Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Combine ice water, vinegar, vanilla, and 1/3 cup flour in a small bowl; stir with a fork until well blended to form a slurry.

  • Whisk together hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 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 additional plastic wrap. Carefully roll dough into a 12-inch round; freeze 10 minutes.

  • 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.

  • Stir together cornstarch and 2 tablespoons 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.

  • 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 1 1/2 teaspoons sugar.

  • Bake at 400°F until crust browns, about 35 minutes. Remove from oven; sprinkle with thyme. Cool 10 minutes, and slice into 8 wedges.

Nutrition Facts

243 calories; fat 8.5g; saturated fat 3.8g; mono fat 3.2g; poly fat 0.6g; protein 4g; carbohydrates 40g; fiber 5g; cholesterol 15mg; iron 2mg; sodium 67mg; calcium 29mg; sugars 21g; added sugar 12g.
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