PEACH-TARRAGON SHORTCAKE

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Peach-Tarragon Shortcake image

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Kid-Friendly     Peach     Summer     Tarragon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

Peaches:
4 large ripe peaches
2 sprigs tarragon
1/4-1/2 cup sugar
Shortcake and assembly:
4 tablespoons (1/2 stick) unsalted butter
1 sprig tarragon
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
2 teaspoons sugar, plus more for sprinkling
1 1/2 cups chilled heavy cream
Whipped cream (for serving)

Steps:

  • Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
  • Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  • Shortcake and assembly:
  • Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  • Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  • Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
  • Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
  • Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

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