This tart was inspired by Amanda of Food52 we make our respective tarts a bit differently, the biggest difference being my tendency to favor butter over olive oil in pastry cases, but the main idea stays trueĬrisp pastry filled with sweet peaches, nestled in tightly and swimming in their own juice, sprinkled with just a touch of buttery, sugary crumble-the only embellishment needed to accentuate a perfectly simple peach tart. The heat of the oven coaxes out their inherent sweetness, but the simplicity of the tart leaves them intact, rosy skins and brilliant yellow flesh in a stunning sunburst arrangement, surrounded only by buttery pastry and their syrupy brethren. The slightly-less-than-perfect peaches ought to be designated to this tart straight away. If you should be so lucky to find some, please eat them out of hand, juice dripping down your chin, and enjoy the sun-ripened taste of Pure Summer. Not many more perfect peaches will cross your path this year, finicky as they can be. September has descended, aye, and the wind is gustier and cooler, but the long rays of summer sunshine linger, stretching the days even as they grow shorter. Let us not discount those sweetest fruits of summer, the soft skinned, blushing peaches, so soon. (Of Pumpkin Spice Lattes, if you are a white girl Starbucks aficionado…) Pears and figs and (gasp!) apples are starting to infiltrate the market, conjuring up sweet dreams of warm spices and cold evenings, of cozy sweaters and endless mugs of tea, of quick breads and winter squash.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |