Birthday Brownie Ice Cream Sandwiches

A few weeks ago I eyed the bowl of garden tomatoes sitting on my counter
and invited my mom over to eat soup for lunch.  My mom
is an incredible woman.  She exemplifies goodness, faith, devotion, love,
and so much more.  Someday I hope to be even a small fraction of who she
is.  As we sat around my kitchen tables sharing bowls of roasted tomato
soup, ribbons of zucchini covered in almond pesto, and slices of peach
tart with generous dollops of whipped cream, a quote from Bread and Wine by Shauna
Niequist filled my mind. "What's becoming clearer and clearer to me
is that the most sacred moments, the ones in which I feel God's presence most
profoundly, when I feel the goodness of the world most arrestingly, take place
at the table.  It's about what happens when we come together, slow down,
open our homes, look into one another's faces, listen to one another's
stories.  It happens when we enter the joy and sorrow of people we love,
and we join together at the table to feed one another and be fed, and while
it's not strictly about food, it doesn't happen without it."





That afternoon my heart and soul was filled as I sat talking,
listening, laughing, getting teary eyed, and eating slices of peach tart with my
mom.  I was reminded once again of God's goodness and the incredible gift it is to have such an
amazing mama. 

Peach Tart





1 1/2 cups plus 3 tablespoons all-purpose flour



3/4 teaspoon kosher salt



3/4 cups plus 1 teaspoon sugar



1/4 cup vegetable oil



1/4 cup mild olive oil


2 tablespoons whole milk



1/2 teaspoon almond extract



2 tablespoons cold, unsalted butter



3 to 5 ripe peaches, pitted and thickly sliced (about 1/2-inch wide)





Heat oven to 425 degrees.  In a mixing bowl, stir together 1 1/2 cups
flour, 1/2 teaspoon salt, and 1 teaspoon sugar. 





In a small bowl, whisk together the oils, milk, and almond extract. 
Pour this mixture into the flour mixture and mix gently with a fork, just
enough to moisten;  do not over work the dough.





Transfer the dough to an 9-inch tart pan and use your hands to pat out the
dough so it covers the bottom of the pan, pushing it up the sides to meet the
edge.  Trim and discard excess dough.





In a bowl, combine 3/4 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt,
and the butter.  Using your fingers, pinch the butter into the dry
ingredients until crumbly or until it resembles granules and tiny pebbles.





Starting on the outside, arrange the peaches overlapping in a concentric
circle over the pastry; fill in the center in whatever pattern makes
sense.  The peaches should fit snugly.  Sprinkle the pebbly
sugar/butter mixture over the top (it will seem like a lot).  Bake for 35
to 45 minutes, until shiny and thick bubbles begin enveloping the fruit and the
crust is slightly brown.  Tent with foil if tart begins to brown too
quickly.  Cool on rack.  Serve warm or room temperature with generous
dollops of whipped cream.





Recipe from Food 52
Amanda Hesser