Fresh Peach Tart
If you don’t get to my favorite local produce market early enough on Saturday mornings you will not find ripe peaches. The old-timers and peach fanatics know the early bird gets the worm, but in this case the worm is the peach. Or the most fantastic and flavorful peaches I can remember, for this summer and its unbearable heat has brought us a bounty of juicy peaches. So as we suffer the high temps we also savor the peach, which is delicious sliced onto cereal, piled into a cobbler, turned into ice cream, or as the centerpiece of this easy, breezy peach tart. As long as you have a half dozen or more peaches and a sheet of frozen puff pastry, you have the makings for a simple dessert for summer nights. This recipe comes from my cookbook, The Dinner Doctor, and it is a favorite at our house. Bake it now until the end of August or until your good local peaches are no more and our thoughts turn to fall.
Here is the recipe.
Leave a Comment:
Everyone needs one great, foolproof recipe for a birthday cake—here, from the Cake Mix Doctor, America’s bestselling baking author whose books have sold millions of copies, are 25 of them, plus the perfect frostings and icings.Read More...