Last night’s dessert was a mash-up of elements from three of my favorite desserts.
The crust is from this Good Housekeeping recipe. It’s a perfect tart crust. Seriously. It’s flaky and buttery but not greasy. It’s one of the few recipes that I have to patience to measure out ingredients for.
After baking the crust, I sprinkled chopped pecans and raisins across the bottom (about 3 parts pecans, 1 part raisins). Then I topped that with an even layer of vanilla ice cream that was about half-an-inch thick (the vanilla idea is from this recipe for lemon meringue pie). I added the thinly sliced peaches (which had been sitting in some brown sugar and cinnamon for 20 minutes) and froze the entire pie for about 2 hours. The peach-pecan combination is from my go-to peach crumble dessert (stay tuned for this recipe).
It was delicious and refreshing and it kept its structure well. Frozen peach tart is the perfect end to a 90-degree night.