Gingered Peach Mason Jar Cobblers

Four Pies Finished

In honor of my darling best friend Julia’s birthday and in honor of peaches being abundantly available and ripe this weekend, I knew a fruity dessert was in order.  Since we had made plans to visit a couple vineyards on Sunday with our sweet friends Amy and Ryan, this dessert also had to be easily portable.  And it had to be adorable.  Whew- no pressure!

As it turns out, a perfectly peachy, easily transportable dessert was well within my reach (and yours!).  All it takes is a trip to the farmers market, a quick spin in the Kitchen-Aid, and a few mason jars to make these Gingered Peach Cobblers.

For the Filling (makes 4 individual pies):

  • 4 peaches
  • 2 tbs sugar
  • 1 tbs fresh ginger

For the Pastry Dough:

  • 1 ¼ cup flour
  • ¼ cup ice water
  • 1 stick cold, unsalted butter
  • 1 tbs sugar

To make the Dough:

I have to admit, I’m no baker- I usually leave the sweet treats up to Julia.  But I’ve been pushing myself to mix flour + water instead of trudging to the store for some mediocre pre-made dough, and this recipe couldn’t be simpler.  Just combine your flour and sugar in a food processor or stand mixer.  Add the cold butter (with the mixer on a speed-2), one tablespoon at a time, until the mixture resembles sand.  Then, add your ice cold water and mix for ~15 seconds.  I made my pastry dough the night before the wine tour, and refrigerated it in plastic overnight.

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To make the filling:

When you’re ready to make your cobblers, grease the insides of four mason jars with butter.  Slice your peaches and place them in a sauce pan with 2 tbs sugar and 1 tbs ginger.  Give them a good stir and let them simmer over low heat for ~10 minutes until they’re syrupy and delicious.

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While those peaches are simmering, let’s talk produce!  Since there are really only 4 ingredients in this recipe- flour, butter, peaches & ginger- you can have some fun with the fillings.  I got three different peach breeds- Donut, Yellow, and White- from the farmers market.  And I was inspired to add ginger after finding this incredible baby Hawaiian variety.  No peeling necessary?  I can freeze you?  Hello, new favorite ingredient.

peaches with ingredients

Once your peaches are finished simmering, take them off the heat and let them cool a bit.

Peach Cobbler, Assemble!

Cut the pastry dough into two unequal parts.  Roll out the smaller half, then use the mouth of a mason jar to cut 4 rounds.  These should be thinner, because they’ll be on the bottom of the cobblers.  Roll out the larger half, which should be the thicker cobbler-toppers, and cut four more rounds.  Place the thin rounds of dough carefully in the bottom of your mason jars and bake at 400° for ~5 minutes.

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When the dough is a bit cooked, fill the jar up to the top with peach filling, and finish with the thick round on top.

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If you want to be really cute, and who doesn’t, use some leftover dough to form hearts or initials to pop on top.  Brush the whole thing with an egg wash and place in the oven (on a baking sheet!) at 375° for 30 minutes, or until the crusts are golden brown.

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I pulled these out of the oven about 2 hours before eating them and screwed the lids on for easy transport.  Not only did this make them easy to get to the vineyards, but would you believe that they were still warm when we ate them?  Just plain peachy!

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xoxo,

Liz

oh what?  you wanted to see a photo of the birthday girl on her vineyard trip?  so happy you asked:

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almond peach tart

almondpeachtart

Spring has finally sprung in the District! The cherry blossoms are in full bloom, the Nationals’ season is off to a solid start, and thankfully (knock on wood & fingers crossed) we’ve had more sunshine than showers so far this April! This week has been unseasonably warm and visions of summer stone fruits have been dancing through this Hungry Texan’s head. Try this almond peach tart (inspired from a recipe from Peace Meals, the newest Junior League of Houston cookbook) and start and tempt your tastebuds with the summer sweets to come!

You’ll need:

peachtartingredients

almond cream

2/3 c slivered, blanched almonds

1/2 c sugar

6 tbl butter

2 eggs

2 tbl chambord (raspberry liquor, rum would also work)

2 tbl flour

PieCrust

Peaches

tart

1 pie crust (I used frozen!)

2 bags frozen peaches or 5 ripe peaches

glaze

1/3 c peach jelly/jam

4 tsp chambord

Preheat your oven to 425.

almondfilling1

Now, this recipe is really quite simple! To make your almond cream, start by grinding almonds and 2 tbl of sugar to a fine meal in your food processor. Remove the almond meal from the food processor and set aside briefly.

almondfilling2

Cream your butter in the food processor until soft. Then add the remaining 6 tablespoons of sugar and continue creaming. Add your eggs one at a time and process until smooth. Finally, add back in your almond meal mixture, add the flour, and chambord until well mixed and creamy.

almond filling

Next, assemble your tart! Pour your almond mixture into a prepared pie crust (fork-poked).

FilledPieCrust

 

Arrange peaches in a radiating or concentric design.

Peaches+PieFilling

 

Bake for 10 minutes in your preheated oven and then reduce heat to 350 baking for another 25 – 30 minutes. Remove and let your pie cool.

Jam+Chambord

When the pie cools, prepare your glaze by bringing peach jam and chambord to a simmer in a small saucepan. Stir continuously until the mixture is melty and wonderful.

Glaze Straining

Then strain through a fine mesh strainer. With a pastry brush, brush the glaze generously over the top of your tart.

Enjoy room temperature with a scoop of vanilla ice cream (Blue Bell if you’re so lucky!).

Sweet & creamy,

Julia