Active Time: :20 Mins
Total Time: :1 Hour 5 Mins
Yield: :Serves 10 (serving size: about 1/2 cup)
Tamarind paste is commonly used in savory applications (like this Tamarind Chipotle Barbecue Sauce), but provides an incredible warm depth of flavor in this rave-worthy peach cobbler. The tart paste, which is made from the dark, sticky, and sour fruit of the tamarind tree, is a popular ingredient in Asian and Middle Eastern cuisine, and can be found at supermarkets like Whole Foods or online.
- 12peaches, peeled and sliced (about 8 cups)
- 4apricots, sliced
- 6 tablespoons all-purpose flour, divided
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons tamarind paste
- 1(14.1-oz.) pkg. refrigerated piecrust (such as Pillsbury)
- 1egg white, lightly beaten
- 1 tablespoon water
- 1 tablespoon demerara sugar
- Ice cream, for serving
How to Make It
Preheat oven to 425ºF. Toss together peaches, apricots, and 2 tablespoons of the flour in a large bowl. Whisk together brown sugar, salt, and remaining 1/4 cup flour in a medium bowl. Add tamarind paste to brown sugar mixture, and stir to into a wet, sandy mixture; fold into bowl with peaches to combine. Pour mixture into a 13- x 9-inch baking dish lightly greased with cooking spray.
Roll out piecrusts on a clean surface. Cut 18 (2 1/2-inch) squares; reserve scrapes for another use. Arrange squares in a pattern over peach filling. Whisk together egg white and water in a small bowl; brush over squares. Sprinkle with sugar. Bake in preheated oven until golden and bubbly, about 35 minutes. Let stand 10 minutes before serving. Top with ice cream.
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