About 2 cups organic whole wheat pastry flour
a pinch of salt
2 tbsp organic sugar
1/3 cup organic almond oil
1/4 cup icy cold water
3 to 4 peaches, thinly sliced2 tsp corn starch2 tsp honey2 tsp organic lemon juice2 tsp organic vanilla extract
Combine flour, salt and sugar in a medium non reactive bowl.
Add oil and blend it into flour using a fork.
Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
Knead the dough very lightly until it comes together into a ball.
Allow dough to rest for 15 minutes.
Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.
Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
Preheat oven to 350F.
Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
Crank up the oven to 375F.
In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.
Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.
Adapted from: KiranTarun.com