Sunday, August 23, 2015
Every summer, there’s one kind of fresh produce that I can’t get enough of. One kind of fruit or vegetable that leaves me scouring my cookbooks for recipes that feature it, so I have an excuse to have it on hand all season long. In the past it’s been blueberries, green beans, and raspberries, among others.

This year it’s peaches.

Ever since the first peach popped up at the farmer’s market, there hasn’t been a day that my kitchen has been without at least one. I’ve eaten many of them fresh, either sliced into a bowl or eaten right from the basket. I’ve made this salad and this pavlova, and we’ll be enjoying this cobbler for dinner tonight. But if you're ranking overall enjoyment, it’s hard to beat the perfect peach pie.

In my case, the word ‘perfect’ is relative. Certainly the inspiration was ideal. I opened the New York Times magazine early in July to find a recipe for peach pie, accompanied by a photo that was gorgeous enough to haunt my dreams. I was going to make that pie.

Unfortunately, I was stymied by the pastry. My struggles with making a good pastry are fairly well-documented, but this one demonstrated a basic inability to hold together, at all. It was surely doomed.

But I refused to call it a day. Undaunted, I pressed half the dough into the bottom and sides of a tart pan, followed it up with the peach mixture, and covered it with a crumble topping. What followed was the perfect peach tart – the tart of my dreams. No matter what kind of produce I fall in love with next summer, it’s a safe bet I’ll be making this one again.

The Perfect Peach Tart
(inspired by this recipe)


Your favourite recipe for tart dough (enough for one crust)

5 cups of peeled, sliced peaches
2 Tbsp lemon juice
1 cup granulated sugar
1/4 cup all-purpose flour (first amount)
pinch ground nutmeg

3/4 cup all-purpose flour (second amount)
3 Tbsp brown sugar
1/2 tsp cinnamon
pinch salt
5 Tbsp unsalted butter, melted

Prepare tart dough according to the recipe, flatten it into a 6” disc, wrap it in plastic wrap, and place in the fridge for up to one hour.

Preheat oven to 425 degrees.

To make the pie filling, combine sliced peaches, lemon juice, sugar and 1/4 cup flour and gently mix to combine. Set aside.

Whisk together 3/4 cup flour, brown sugar, cinnamon, and salt. Mix with the melted butter. Set aside.

Press the tart dough into the bottom and sides of a tart pan with removable sides. Add the peaches and sprinkle with ground nutmeg. Crumble the topping over the top of the tart. Bake for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, an additional 45 minutes to one hour.

(If you're a great pastry maker, check out the original recipe from the New York Times. And invite me over for a slice!)


Gloria Baker said...

I love peaches too !
And this tart sounds delicious :)

Gloria Baker said...

I love peaches too !
And this tart sounds delicious :)

Catherine said...

Dear Beth, When I was growing up there were two!! peach trees in my backyard. It was wonderful to pick a peach off the tree and enjoy it. I understand your love for peaches.
A peach pie is wonderful and delicious!
xo Catherine

Angie's Recipes said...

I am too a huge fan of peaches! Your peach tart looks terrific, Beth.

Natalie Aguirre said...

I haven't been into peaches much this year, but this looks great.

Barbara said...

I agree, Beth, peaches are divine. I can remember stopping and buying some in a roadside stand in Georgia and we ate them as we drove, peach juice sticking everywhere! Love your pie!

Pam said...

It looks like a perfect tart, Beth! We love peaches but unfortunately they are plentiful here now at the farmers' markets but hard as a rock and do not ripen. We need to move South! :-)

Unknown said...

I'm obsessed with peaches every summer. I probably have about 30 in my house right now and I will eat, bake with, or freeze all of them. There's a market near me that sells peaches from Gold Bud Farm in CA. They are about $4 a peach, but they are the best thing I have ever eaten. EVER! A peach crumb pie is on my radar for sure.

Beth said...

Wow, Laura, those sound amazing!

Liz That Skinny Chick Can Bake said...

I have a love-hate relationship with pies. Love to eat them, hate to deal with the crust. Your tart recipe is the perfect solution---and who doesn't love a crumble topping??? YUM!

Andrea_TheKitchenLioness said...

Beth, this wonderfully summery Peach Crumb Pie looks like such a delicious afternoon treat - perfect alongside that cup of tea.

amy (fearless homemaker) said...

This looks divine, and I love your creativity to make the dough / tart come to life! Brilliant AND delicious. =)

Joanne said...

Some pie crusts just work for me and some just do I feel your frustration! This pie is such a perfect celebration of peaches!

grace said...

i've been a bit disappointed with our peaches so far this summer, but i haven't lost hope! i think this is an awesome tart, fickle pastry or not.

Kitchen Riffs said...

Fresh local peaches are abundant and cheap at the moment! So we've been gorging. :-) Haven't made a tart. Yet. Probably should, don't you think? This looks great -- thanks.

Katerina said...

Peaches are great summer fruits and I love them too! This year I didn't have the chance to make any pies or tarts as I was buried under tons of work. Great tart I would beg for a piece if you were my neighbor!

nancy at good food matters said...

Wow, Beth, you've made lots of great peach-based recipes this month. We are still getting nice peaches in Nashville--most are coming from South Carolina. I love 'em almost as much as I love summer tomatoes. A favorite quote:
"An apple is an excellent thing, until you've tried a peach."

Marcela said...

Yuuum! I love peaches! They are so tasty! Thank you so much for sharing this recipe with us!

Vicki Bensinger said...

I can't get enough of peaches during peach season especially the white peaches. This is a great way to use them when company is coming over. Thanks for sharing.

Tricia Buice said...

Yeah! You turned it into a wonderful dessert - with a crumble top yummy! I adore peaches especially in desserts like this. Wonderful!

Monica said...

That is awesome. Love how you didn't give up and ended up with something so delicious and memorable. Kudos!

lisa is cooking said...

What a beautiful result! Sounds like a delicious use of peaches too.

Inger @ Art of Natural Living said...

I sooo understand your love of peaches! This tart looks a fitting tribute!

Daniela Grimburg said...

A dessert that combines plums and marzipan and is topped with a crunchy crust?
Yes please. I'm hungry by only looking at the pictures.

Daniela Grimburg said...
This comment has been removed by the author.
handmade by amalia said...

There is no such thing as too much pie. And I love peaches.

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