Tag Archives: peaches

Rustic Peach Tart

rustic peach tart

There’s a crisp edge to the breeze today, but we still had a few leftover peaches that were just begging to be baked. This dessert felt like a swan song to summer, and I can’t say I’ll be too sad to see it go.

Despite the fact that I’d gladly never hear the word “pumpkin spice” again, autumn remains my favorite season. This year, with the re-introduction of a work routine, there’s a pleasant cadence to my days.

Not to mention the re-introduction of chunky sweaters, leather boots, and flannel sheets. And a resurgence of a certain man’s beard and his plaid shirts. Nothing says fall like a good beard, amirite?

(Seriously though, please stop talking about pumpkin spice. Chai is a better spice blend, anyway. Plus, it does not purport to contain an ingredient that cannot actually be found in its ingredient list. There is no pumpkin in pumpkin spice, it’s just the mixture used to flavor overrated pumpkin foods like pumpkin pie. The concept of “pumpkin spice lattes” is akin to me serving a “s’mores milkshake” that contains no graham cracker or marshmallows, but hey, at least it has the chocolate part down! STOP THE MADNESS.)

But where were we? Peaches. Right. Peaches. Their season is far too short and they’re one of the foods that starts with “p” that I support.

Tart Dough:
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water

1) Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
2) Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.

Peach Filling:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
4 peaches, peeled and sliced
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon cinnamon
3 tablespoons of sugar, divided
1 egg
1 teaspoon of water

1) Preheat the oven to 375 degrees. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
2) Combine the peaches, vanilla extract, cornstarch, cinnamon, and one tablespoon of sugar in a bowl.
3) Remove the dough from the fridge and arrange the peaches artfully upon it, leaving a border of 1 and 1/2 inches. Fold the border over the peaches to make a crust.
4) Mix the egg and water together and brush gently over the crust. Sprinkle the whole tart with the remaining two tablespoons of sugar. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.

Peach & Blueberry Bruschetta with Ricotta

fruit bruschetta

The moment I discovered this recipe, I knew it was going to change my potluck game forever.

bruschetta close-up

Oh, and also breakfast. Leftovers make the perfect breakfast.

Change out the fruit for whatever you prefer, but I like peaches and blueberries for this time of year.

My recipe is adapted from this one from Bon Appetit.

Peach & Blueberry Bruschetta with Ricotta:
Makes about 24 pieces

3 peaches, pitted and thinly sliced
1 cup blueberries
2 tablespoons sugar, divided
Sea salt
1/2 teaspoon pure vanilla extract
1 cup whole-milk ricotta
1 baguette, sliced 1/2-inch thick, toasted
Olive oil for drizzling
Basil, optional

1) Combine peaches, blueberries, 1 tablespoon of sugar, a pinch of salt, and vanilla extract in a medium bowl. Let the fruit mixture sit for at least 15 minutes.
2) Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in another medium bowl until smooth.
3) Spread toasted baguette slices with ricotta mixture, then top with fruit. Drizzle with olive oil, sprinkle with salt, and top with basil, if desired.

Peach Cobbler

Besides sweet potatoes, one of the foods I dreamt most about while living in London was peaches. Juicy, soft, ripe peaches. The kind that taste like sunshine in tangible, edible form. After all, the sunshine I soaked up while operating on Greenwich Meantime was negligible. At least I could consume sunshine–working closely with milk to try my darndest to ward off a case of adult-onset rickets.

I’ve made this recipe too many times to count. I receive frequent demands for it. Maybe I shouldn’t reveal the recipe’s simplicity and should continue to let people think that I’m some kind of cobbler connoisseur. I’ll be generous, though, and share the sunshine with others. I’ve adapted the recipe from the second recipe listed on this page.

In case you weren’t aware, peaches and citrus, with their equally warm demeanors, pair wonderfully together. That’s why I blanch and peel the peaches the day before. Then I slice ’em up and put a bit of orange juice and/or lemon juice on them. Add some cinnamon, mix, and marinate in the refrigerator for as long as you can bear to wait.

After you spoon the cold, citrusy peaches onto the melted butter and batter combo, the loveliest thing happens as the cobbler heats up in the oven. The batter rises up over the peaches, as though it’s trying to remove all memory of the peaches’ isolated, refrigerated past. When butter-batter and peaches cuddle, cobbler results. At least, that’s what occurs in my world of food personification.

Peach Cobbler:
1/2 cup butter (1 stick)
1 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup milk
1 tsp vanilla
Eight peeled and sliced fresh peaches, with their juices

1) Preheat oven to 350°F.
2) Put the butter in a 9×13-inch baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar, vanilla and milk.
3) When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter.
4) Return dish to the oven and bake for 30 minutes.

I pledge not to post about carbs next time. Seriously. Any recipe ideas that don’t involve a starch-a-palooza?