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From the Kitchen of: The Farm Basket

INGREDIENTS FOR DOUGH:

2 cups all-purpose flour

1/2 teaspoon salt

8 tablespoons unsalted butter, cubed

3 tablespoons vegetable shortening

4-5 tablespoons ice cold water

INGREDIENTS FOR FILLING:

1/4 cup firmly packed light brown sugar

1 teaspoon orange juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 cups sliced fresh peaches or frozen ones when not in season

1/2 cup chopped walnuts

4 tablespoons unsalted butter, cubed

1 large egg white, beaten

1 tablespoon water

1 tablespoon granulated sugar

INGREDIENTS FOR CARAMEL SAUCE:

1 cup granulated sugar

1/4 cup water

1 cup heavy cream

4 tablespoons unsalted butter

Preheat grill to 400 degrees. Make dough in food processor. Place flour and salt in work bowl using the steel blade. Pulse to combine. Add butter and shortening; pulse until mixture resembles corn meal. With machine running, add water one tablespoon at a time until the dough forms a ball. Be careful not to overwork.

Remove from processor and flatten dough into a disk. Wrap with plastic wrap and refrigerate a minimum of 30 minutes. Remove from refrigerator about 15 minutes before rolling.

Roll dough into a 12-inch circle on a lightly floured surface, then place dough on a flour dusted pizza peel.

Mix first four filling ingredients in a large bowl. Add peaches and walnuts tossing to coat well with above mixture. Place resulting mixture in center of pastry, being sure to leave a 2-inch border of dough. Fold over the edge toward the center, leaving edges and folds rustic. Dot the exposed peaches with butter. Whisk egg white and water in small bowl; brush the outside of the dough with this egg wash. Sprinkle tart with sugar.

Carefully transfer tart to baking stone inside grill or *Big Green Egg (available at Farm Basket). Close lid and bake for about 40 minutes or until tart is golden brown. Remove with pizza peel or spatula and transfer to serving platter.

To make the caramel sauce, place sugar and water in small heavy-bottomed saucepan. Whisk over medium heat until well combined. Then, continue cooking without stirring for about 20 minutes until sugar is amber color. Occasionally brush the sides of pan with wet brush to remove any sugar crystals. When sugar is amber color, slowly add the cream, whisking continuously for about 5 minutes, until sugar is dissolved. Remove pan from heat and whisk in butter 1 tablespoon at a time until sauce is smooth and creamy. Let cool for about 15 minutes. Serve with peach tart. Enjoy!

For an extra special treat, serve peach tart with ginger ice cream. Other fresh fruits are equally as yummy.

*If using the Big Green Egg, use indirect cooking with plate setter legs down and baking stone on top of plate setter.