This dish is a celebration of a booming peach season here in Greece. Peaches (and their smooth cousins – nectarines) are everywhere and you’ll be crazy not to fill your boots. They are cheap, sweet and succulent. I guess I could have used them in a healthy smoothie, but the truth is that I made this tart to placate my sweet tooth as no matter how many times I make a resolution to quit desserts, I simply cannot go through with it. Normally, I am more of a chocolate fiend, but when fruit is this good you have to give it a starring role.
This cake is also a celebration of Greece and its amazing produce: sun-kissed peaches, olive oil and almonds. As you know, Greece going is through a really tough time at the moment and people are, understandably, distressed. They have had a lot of hardship already and don’t know what the future holds for them. It’s so sad to see decent, hard-working people have their dreams shattered and livelihoods endangered by widespread corruption and the power abused by a select few. My heart really goes out to them. Guys, the Greek economy may be not in a good shape, but the sun is still ALWAYS shining, the sky and the sea are the most gorgeous blue, the food is wonderful and people are generous and friendly. Do come and see for yourself! Just a word of warning – it may happen that once you visit, you may not want to leave – trust me, I speak from personal experience:).
200 g white flour, sifted 2 level tbsp icing sugar (or sugar ground in a coffee grinder) 60 ml / ¼ cup extra virgin olive oil pinch of salt 1 tsp ground cinnamon
FILLING
3 ripe peaches, sliced evenly 2 tbsp peach or apricot jam (dissolved in 4 tbsp water) 2 cups almond meal 75 g sugar (I used raw cane brown sugar) 1 tsp ground cinnamon 3 tbsp / 45 ml of Amaretto or almond milk handful of chopped almonds, toasted
