Tarragon Peach Tart
Serves 8

1 Basic Flaky Tart Crust (bottom crust only, recipe follows)
1 cup Frangipane (recipe follows)
1/3 cup sugar
2 large sprigs tarragon
2 tablespoons water
1 tablespoon flour
10-12 ripe peaches, peeled and cut in half, pit discarded

Preheat oven to 350°. Roll crust out into a large circle and press into an 11″ tart pan, trimming the edges. Set aside to rest, covered lightly. Heat sugar, tarragon, and water in a small saucepan until the sugar is dissolved. Let cool slightly, strain out tarragon and discard, then toss with peaches and flour. Gently spread frangipane across bottom of tart crust. Starting at the outside edge, place peach halves around, overlapping slightly, and continuing working in a circle until you fill the tart to the center. Bake until crust is browned, the peaches are softened, and the frangipane is bubbling up through the fruit, about 1 hour. Let cool slightly before cutting.

Basic Flaky Tart Crust
Makes 2 11-inch crusts

12 ounces all-purpose flour (about 2 cups)
8 ounces cold unsalted butter, cubed (16 tablespoons)
4 ounces cold water (about 1/2 cup)
1 tablespoon white vinegar
1/4 teaspoon salt

Blend flour, salt and butter in an electric mixing bowl on medium low until roughly combined; small lumps of butter should still be visible. Combine water and vinegar. With the mixer on medium low, add liquid slowly just until the dough comes together. When it begins to form a ball, stop adding liquid even if you have some left. Remove dough, pat into a ball and cut in half. Flatten each half in plastic wrap into a thick disk, about 5 inches wide. Wrap well and refrigerate for 1 hour or up to 24 hours. To prepare crust, remove dough and let sit for 30 minutes at room temperature before rolling on a light floured surface into a 1/8 inch thick crust. Transfer to the tart pan and gently press the crust into the edges of the pan, trimming away any excess crust. Wrap crust (in tart pan) in plastic wrap and refrigerate for 1 hour or up to 24 hours.

Yields 1 cup

1/4 cup unsalted butter, softened
1/4 cup sugar
3 ounces almond meal (called almond flour also)
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon rum extract (or flavoring)

Cream butter and sugar together until well mixed. Add almond flour and mix until smooth. Add beaten eggs one at a time, then stir in the flour and rum flavoring. Use immediately or wrap well in plastic wrap and freeze.

Tarragon Ice Cream
Serves 12

2 cups whole milk
1 cup sugar
8 egg yolks
1 cup fresh tarragon leaves, tightly packed
1 whole vanilla bean, cut in half lengthwise
4 cups heavy cream

Whisk together the milk, sugar, egg yolks, and tarragon in a double boiler. Add vanilla bean and cook over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add heavy cream. Refrigerate overnight to allow tarragon to infuse its flavor. Strain and freeze in an ice cream machine according to manufacturer’s directions and then freeze until firm in the freezer.