Turning on the oven is just not an option right now. Not because I think something is wrong with it (ie there is totally something wrong, it won’t heat to the desired temperature) but because it is way too hot for that. Turns out I prefer this walnut date pie crust to actual pie crust. I’m serious! Pie crusts are often too much for me. The word isn’t heavy….but something. I like how the walnut date mixture is sweet but doesn’t monopolize the peaches. Because it is pretty obvious I’m on a major peach kick these days.
I used this recipe from Minimalist Baker I just added 1/4 tsp salt to the crust. I would recommend not pressing the crust too thinly though, even when chilled I had a tricky time not demolishing the crust when I was serving a slice. I used a springform pan covered in parchment paper to form the crust which worked out great.
I served this for breakfast with a side of oatmeal pancakes (just realized I haven’t blogged about this recipe I literally make ALL THE TIME?!?!) because duh walnuts are heart healthy and there was fruit. Perfectly acceptable to begin one’s Friday that way hehehe. Because it was for breakfast I whipped some yogurt with vanilla but had planned on making whipped cream. Pretty sure either will be incredible.
- 1 crust recipe from Minimalist Baker
- 2.5 peaches, thinly sliced
- ½ tsp vanilla
- ½ tsp maple syrup
- 1 cup greek yogurt
- 1 tsp vanilla
- Press crust into a pie/tart/cake pan.
- Add the peach slices to a large bowl and drizzle ½ tsp vanilla and ½ tsp maple syrup overtop.
- Lay peaches onto crust in concentric circles or a pretty design.
- Place in fridge to chill for at least 30 minutes.
- In a small bowl whisk the yogurt and remaining vanilla. Serve with tart.