Luigi's Peach Tart

Serves: 6 servings

1. Make crust Preheat the oven to 375 degrees F.

1 1/4 cups (179 grams) all-purpose flour

1/2 cup (1 stick) butter, room temperature

2 tablespoons (28 grams) sour cream

Place the flour, butter, and sour cream in a food processor and pulse to combine.

When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.

Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350 degrees F.

2. Make filling

About 6 medium peaches, peeled, pitted, and sliced If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

3 large egg yolks

3/4 cup (168 grams) sour cream

3/4 cup (149 grams) sugar

1/4 cup (37 grams) all-purpose flour

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.

Place the tart pan on a baking sheet and bake for about1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

Transfer the tart pan to a wire rack to cool.

When cool, remove the side wall of the pan.

3. Make glaze

1/2 cup peach preserves or jelly

1 tablespoon frozen orange juice concentrate

Combine the preserves or jelly and orange juice.

Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

mint Garnish with fresh mint.

Luigi's Buttermilk Pancake

"Instant" Pancake Mix

Makes 3 batches of pancakes

1. Prepare mix

6 cups (852 grams or 30 ounces) all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container.

Shake to mix.


2. Label container

Attach label with expiration date as 3 months after today.



“Instant” Pancakes
Yield: 12 pancakes

1. Prepare equipment

Heat an electric griddle or frying pan to 350 degrees F.

If pancakes will not be served immediately,

Prepare a towel-lined pan.

Heat oven to 200 degrees F.

2. Prepare ingredients

2 large eggs
Separate whites from yolks.

4 tablespoons butter
Cut cold butter into 3 equal pieces.

Place butter in a small bowl.

Melt in the microwave oven for 30 seconds.

3. Prepare liquid ingredients

egg whites
2 cups buttermilk
Whisk together the egg whites and the buttermilk in a small bowl.


egg yolks
melted butter
In another bowl, whisk the egg yolks with the melted butter.


Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl.

Whisk together until thoroughly combined.

4. Combine

2 cups "Instant" Pancake Mix, recipe above

Pour the liquid ingredients on top of the pancake mix.

Using a whisk, mix the batter just enough to bring it together (about 10 strokes). Don't try to work all the lumps out.

5. Season griddle or pan

1 stick butter, for greasing the pan

Check to see that the griddle or pan is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle or pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6. Cook

2 cups fresh fruit such as blueberries, if desired
Gently ladle the pancake batter onto the griddle or pan.

Sprinkle on fruit if desired.

When bubbles begin to set around the edges of the pancake and the cooked-side of the cake is golden, gently flip the pancake.

Continue to cook 2 to 3 minutes or until the pancake is set.

7. Serve or store
Serve immediately.

If not serving immediately, remove to a towel-lined baking sheet and cover with a towel.

Hold in a warm oven for 20 to 30 minutes.