Rustic Peach Almond Tart
(serves 6 to 8) adapted from giada de laurentiis' fig and almond tart
1 1/2 cups white whole wheat flour
2 tablespoons sugar
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water, if needed, i just used 2 tbs
3 1/2 ounces almond paste, cut into pieces
1/2 cup mascarpone cheese, at room temperature
1 tsp vanilla extract
2 tablespoons raw honey
4 peaches, peeled and sliced into thin wedges
in a food processor, pulse flour, sugar, lemon zest, and salt until just combined.
meanwhile, in clean food processor, pulse almond paste until finely ground.
preheat oven to 400 degrees F. roll out dough in a circle until approximately 1/3" thick. spread almond cream onto dough leaving roughly and inch border on all sides.