SUMMER PEACH TART

date pecan peach tart . sprouted kitchen

I catered a small dinner party last weekend. Some things I knew would turn out - a couple dressings and sauces were a shot in the dark, but I was certain they'd pass as edible. Summer produce makes this such an easy season to cook in because the produce needs little done to it. I know where to get the tomatoes I'm faithful to, even mediocre corn is passably sweet and crunchy, and a basic fruit dessert requires little fuss, as the juicy berries and stone fruits can hold their own.

I served a maple-slathered, grilled peach half with a scoop of vanilla bean ice cream and crumbled gingersnaps, an even easier adaptation of a treat recipe in our cookbook. It was the most basic dish I served and it was the one dish every single person cleared their bowl of (yes, I watch, who do you think is doing the dishes?). Granted, it was a small dessert, but it made me think, how often am I overcomplicating things?

Fast forward a few evenings, we had guests over here for a BBQ. A friend was talking about how a couple invited their family over for dinner and the hostess just ordered a pizza and made an easy green salad. She mentioned how much she respected that - how getting together, eating together, sharing good company and conversation is enough. I stood at the sink cleaning dishes after they left. I had made everything from scratch - dressings, marinades, a crumble, etc. I don't make complicated food, I don't know how to cook complicated things, but what I do does take me a lot of time and I spend even more time just thinking about the meal. Where is my tipping point between making food for people that is special, but still allows me to just enjoy the company? How to channel this effortless effort... I feel like I am narrating to and for myself here, bear with me, think Carrie Bradshaw Sex in the City monologues except we're talking about dinner. Our own heads, my own head, is a rabbit hole. I get down there by over thinking and over complicating when the answer is really up top at the proverbial pizza.

The peaches for this tart were leftover from that easy dessert I mentioned a minute ago. I didn't have a recipe in mind, I just didn't want to waste the peaches sitting on the counter on their peak day. I remembered a crust I wanted to try and layered from there. It's simple, a fantastic peach is what makes the whole tart, but it is a new favorite. You could merely change the fruit on top or try different nuts in the crust. Summer in all its glory. I can hear Hugh sneaking into the fridge, his fork clattering against the plate as we speak.

There is an Oscar Wilde quote, "The smallest act of kindness is worth more than the grandest intention." So applicable to cooking, to creating things, to feeding people... the act is often times less complicated than we make it. Here's to the simple things.

date pecan peach tart . sprouted kitchen

SUMMER PEACH TART // Makes one 12'' tart

crust recipe adapted from A House in the Hills

I know some of you will be looking for alternatives to powdered sugar here in the cream layer. It helps set the creme fraiche to not puddle everywhere, a liquid like maple or honey will not work. You could try coconut sugar if you are ok with a little grit, but I can't say I've tried it.

/crust/

• 9 pitted dates

• 1 cup toasted pecan pieces

• 1 cup almond meal

• 2 tsp. coconut oil

• 1 tsp. cinnamon

• pinch of salt

/cream layer/

• dairy free option: coconut whipped cream

• creme fraiche option:

• 1/2 cup creme fraiche

• 1/4 cup powder sugar

• 1/4 cup muscavado sugar

• 3 large/4 small ripe peaches

• 2 Tbsp. fresh lemon juice

• toasted pecans, granola, turbinado etc. for garnish

date pecan peach tart . sprouted kitchen

For the crust, pulse all ingredients in the food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment lined, 9'' or 10'' springform pan.

Make your cream layer. Follow the directions for the the coconut whipped cream. Otherwise, whisk together the creme fraiche, powdered sugar, muscavado (or light brown sugar). It will be loose but should hold shape when spread over the crust, if it looks too loose, add another Tbsp. or two of powdered sugar. Spread the cream layer over the crust.

Halve and pit the peaches and slice them thin. Layer the peaches in concentric circles, starting against the outer edge and then starting again with another circle, inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans, granola, turbinado or whatever you wish. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut into slices.

Store covered in the fridge. Should be enjoyed within 3-4 days. The colder it is, the easier it will be to get clean slices, just fyi.

date pecan peach tart . sprouted kitchen

CURRY ROASTED ALMONDS

curry roasted almonds . sprouted kitchen

I'm not incredibly interested in shopping or putting together the cutest outfit, she would rather go out to eat than cook. My sister and I have a mutual respect for the creative work the other does. I find it pretty special that people can come from the same parents, same house, and be different in so many ways. Sure there are similar mannerisms, but we're different people, which is why I find her consistently interesting. We recently exchanged clothes for snacks - which means I am going to be making A LOT of snacks. I thought I would share part of the recent care package that went out to her today. Care package snacks need to be things that will last a few days in the mail and then a few more days after that to be enjoyed. I also made these peanut butter bites and coated the outside in cocoa powder hoping that would keep them from sticking too much. There are often occasions to give edible gifts that need a longer shelf life than a cookie or loaf cake, both of these options travel well. These nuts are a tiny bit spicy, sweet and textured from the flakes of coconut. There is a kick of salt, as any good nut snack should have. I made the first round with all maple as the sweetener and roasted them at 350'. The coconut burnt before the nuts dried up and nothing stuck together. Second round, as reflected below, I tried them at a lower heat to keep the coconut from burning, as well as a bit of cane sugar to help everything adhere to the almonds. I used the dried coconut I had on hand, but I suggest some of the big flakes if you're heading to the market.  

curry roasted almonds . sprouted kitchen

CURRY ROASTED ALMONDS // Makes about 3 1/2 cups

Watch these closely as the coconut can burn on you pretty quick. I say around 30 minutes but keep your eye on them after 15, turning the heat down if need be. The coconut flakes will be more forgiving on timing than the shredded.

• 2 tablespoons coconut oil, warmed to a liquid
• 1 tablespoons agave nectar or maple syrup
• 3 tablespoons natural cane sugar
• 1 tablespoon sweet curry powder
• pinch of red pepper flakes or cayenne
• 1 1/2 teaspoon sea salt
• 3 cups raw almonds
• 1/2 cup large coconut flakes
• 1 tablespoon sesame seeds, white and/or black

curry roasted almonds . sprouted kitchen

Preheat the oven to 325'. In a large mixing bowl, combine the melted coconut oil, agave or maple, cane sugar, curry powder, red pepper flakes, salt and mix together. Stir in the almonds to coat. Stir in the coconut and sesame seeds. 

On a parchment lined baking sheet, spread the nuts in a single layer and bake for 20-30 minutes on the middle rack, until the coconut is just browned. Stir them halfway through, being careful to pull them if the coconut starts to get too brown. 

Remove to cool completely before eating. (They may taste chewy at first, let them cool all the way!)

curry roasted almonds . sprouted kitchen

PEANUT BUTTER BITES

I remember being anxious to be out in the "real world," but I really liked school. Not because I was a particular genius but I like assignments and tasks, and with school comes homework - something you start and complete. I loved binders and new folders and mechanical pencils and fine ballpoint pens. I made sure the dividers were labeled by subject so I didn't loose track of anything. I did my state report on Colorado with a more than adequate amount of decoupaging of magazine pages for visual effect and my mom and I built a California mission out of clay complete with plastic Indian men glued down in the courtyards for scale. Even when school was more about writing papers than crafts, I read and took notes the best I could. Diligently, if not the most comprehensive or pertinent come essay time. I've been out of school for years now and a similar pleasure comes from making lists of things to do for the week or what I want to cook, necessitating another list of what I need at the store, organized by section, mind you. I know, I roll my eyes at me too.

Hugh and I booked our big trip for the year. I mentioned it was in the cards but now we actually have tickets! I have already reverted into school mode with lists and researching hotels and figuring out the best neighborhoods to stay in and compiling must-visit bakeries, coffee shops and restaurants. I LOVE it. I adore travel, but the anticipation of it and having something to look forward to makes it twice as wonderful. I keep squeezing Hugh in gratitude for hoarding airline miles for years because I am giddy-happy. The rough plan is to do France, Belgium and The Netherlands. Not too much moving around because I like to just be in cities, not always hustling in and out of them. Each of us have visited Paris, but I'm over the moon to be there together. We'll train up to Antwerp and Amsterdam and be open ended enough to see and do what we want in between.

I've got a few months before I start packing the ziplocks, but these date sweetened peanut butter bites would make a fabulous travel snack. The texture and taste remind me of a slightly less sweet Lara bar. These "cookies" are made with ingredients you likely have in your pantry, take all of about 10 minutes from start to finish and can calm a sweet tooth without sitting too heavy. A few have asked about go-to snacks, or food for trips so I'm happy to hand this idea over. 

PEANUT BUTTER BITES // Makes about 16 small cookies

Recipe adapted from La Mesa

Because I know someone will be curious, I have not tried these with any other nut butter, but I suppose they're pretty versatile. If I had cocoa nibs on hand they would be incredible here. I wouldn't turn them down, but a peanut butter cookie is not my first choice. Peanut butter and chocolate however, makes more sense to my mouth. The sharp chocolate cuts through that unmistakable peanut richness and all is right. If you have cocoa nibs or want to add some finely chopped chocolate, I would guess a 1/4 cup will do and pulse it in with everything else.

1 cup almonds

1 tsp. vanilla extract

1/2 tsp. cinnamon

1 cup pitted dates

heaping 1/2 cup peanut butter

two pinches of salt (if your pb isn't salted)

In a food processor, pulse the almonds until a coarse meal forms. Add the vanilla, cinnamon, dates, peanut butter, and salt if using. Pulse everything together until they are generally uniform in color and texture. The mixture should stick together when pressed between your fingers. If it seems dry, add another Tbsp. of peanut butter. 

Roll dough into scant tablespoon size balls. Press them down with a fork to make a cross hatch. Repeat with remaining dough. Cover and keep chilled in the fridge.