Chef Joe Cipro's recipe of the week

Peach Tart With Vanilla Whipped Cream

Ingredients (serves 6)

1/2 c and 1 Tbsp butter

1/2 c and 3 Tbsp confectioner’s sugar

1 small pinch of salt

1 3/4 c all purpose flour

Seeds from one vanilla bean

1 Tbsp lemon zest

2 egg yolks

1 1/2 Tbsp cold milk

1/2 c granulated sugar

3 peaches, sliced thin

6 mint leaves

2 c heavy cream

1 tsp vanilla extract

Parchment paper

1 package dry beans

Directions

Begin by creaming together the butter, confectioner’s sugar, and salt in a food processor. Pulse in the flour, half the seeds from the vanilla bean, lemon zest, and egg yolks. When the mixture begins to come together, and looks like coarse breadcrumbs, add the cold milk. Pat together to form a ball of dough.

Ideally, you want to get your ingredients into dough form with the least amount of movement. This will help produce a nice flaky tart shell. Roll the dough into a sausage shape and let it rest and cool in the fridge for at least an hour.

When you are ready to bake the tart shell, turn the oven on to 350 degrees, then remove the dough from the fridge and slice the dough into flat pieces. Press and form them into your pie tin and cut off any excess dough that may be spilling over the top of the tin.

Cut a piece of parchment paper slightly larger than the tin and line the tin with the paper. Fill with beans and bake for 15 minutes. At this point, you are ready to prepare the peach filling. Begin by slicing the peaches then cook them with the granulated sugar over medium high heat, stirring often for about five minutes or until they become soft and give up a bit of their liquid.

Strain out the liquid and reduce in a sauté pan until it has reached a nice, sauce-like consistency. Fill the pre-baked tart shell with the peaches and return to the oven for another 10 minutes.

While this is happening, you can make the whipped cream by whipping the heavy cream, three tablespoons confectioner’s sugar, vanilla extract, and the rest of the vanilla seeds together in a blender. Let the tart cool for a few minutes when it comes out of the oven. Top with whipped cream and drizzle some of the peach sauce over and enjoy.