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August is National Peach Month, meaning IT IS TIME TO GET EATING ALL OF THE PEACHES, YOU GUYS. There are just about a million ways to enjoy peaches that go beyond biting into them plain, and to showcase that, we’ve asked a couple of different restaurants to give us some out-of-the-box recipes. This week we’ve got a peach tart recipe with a Spanish twist from Boqueria that uses Marcona almonds AND lavender cream and sugar! Here are the ingredients you’ll need and what you’ll need to do with them:



For the tart:

  • 1 Puff pastry cut into a 5-inch diameter circle
  • 3 tbsp of lavender cream  (recipe below)
  • ½ peach, peeled and cut in thin slices
  • 2 tbsp of lavender sugar (recipe below)
  • 1 scoop of yogurt ice cream
  • 1 tbps of salted Marcona almonds, roughly chopped

For the lavender cream:

  • 1 liter of whole milk
  • Zest of one lemon
  • Zest of one orange
  • 1 stick of cinnamon
  • 3 sprigs of lavender
  • 1 vanilla bean
  • 40 gr corn starch
  • 200 gr sugar
  • 6 large egg yolks

For the lavender sugar:

  • 2 tbsp of dried Lavender (grid to a powder with coffee grinder)
  • 10 tbsp of confectionary sugar
  • Mix both ingredients
  • Set aside



For the tart:

  • Place the frozen round of puff pastry on sheet pan lined with parchment paper
  • Spread the lavender cream over the top of the puff pastry
  • Place slices of peach on top of the cream
  • Sprinkle the lavender sugar on top of the peaches
  • Put in the oven and cook at 450º F for about 10-12 minutes
  • Remove from oven and put on a plate
  • Scoop ice cream on top
  • Sprinkle Marcona almonds on top

For the lavender cream:

  • Cut a slit in each vanilla bean, lengthwise and carefully scrape out the insides (set aside)
  • In a large bowl combine egg yolks, cornstarch and 1 cup of the milk and mix well
  • Bring the rest of the milk, lemon zest, lavender, orange zest, cinnamon, vanilla and sugar to a boil
  • Temper the yolks with the boiling milk, continue until the milk mixture is completely incorporated
  • Put the bowl of mixture over a bain-marie of boiling water, gently stir the mixture until the entire contents of the bowl begin to thicken. This will occur at about 155ºF. Continue to stir for 3-5 minutes, making sure to keep the temperature between 160ºF and 170ºF
  • When the mixture reaches the consistency of loose custard strain through a fine chinoise and pour into containers. Cover each container with a plastic film so that the film touches the surface of the custard.
  • Allow to sit in the fridge for several hours


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