But this year-I haven't seen those problems. Even the firmer peaches I have gotten still have a beautiful perfume to them. You can see from their little blushing cheeks and sweet peach flesh they are only going to get better. And the ripe ones should be labled candy, truly. I just hope everyone else is having a great peach experience. Oh please let the rest of the season yield such delights.
What can I do with them you cry! Whatever you would like of course. Summer is not complete without peach pie or cobbler or crisp or ice cream! Sauté them with a little sugar, vanilla and butter. Finish with a little Sauternes, over ice cream, beautiful! Poach them in a white wine syrup. Dress them up with fresh herbs like thyme. You can even serve them with pork or chicken. In a salad you say? Why not! Just eat them and enjoy them now in their season.
I was recently asked to make a video tape (stop!) and demonstrate a summer dessert I like to make. There is a peach tart I like to make that is so simple and delicious. It is a little more sophisticated than serving a pie and it is even easier. The recipe and directions follow. You can watch me make the tart on www.palmbeachfoodandwinefestival.com and read about the event taking place in December.
Frozen Puff Pastry - this tart takes 1/2 package of the Pepperidge Farms brand
3-4 peaches-firm but not hard
1/3 recipe almond cream-recipe follows
One rectangle tart pan w/removeable bottom (4"x 13.5")
1/2 stick of butter, melted for brushing the tart just before baking
2 T sugar for sprinkling on the tart just before baking
Thaw one piece of the puff pastry and roll out until it is about 14.5" in length. This doesn't have to be exact, but the puff should be just longer than the pan so it covers the ends and drapes well over the long sides. Dock the pastry with a fork or dough docker and place in the sprayed tart pan. Press gently on the bottom and up the sides. Do not trim. Reserve in the freezer until ready to use.
4 oz butter, room temp
4 oz sugar
4 oz almond flour
3 ea eggs, room temp
Combine butter, sugar, and flour in a mixer fitted with a paddle attachment. Mix just until the ingredients start to stick to the sides. Add the eggs one at a time, scraping between each addition. Mix until everything is combined. The mixture should be all one color. The left over almond cream may be frozen in an airtight container.
Preheat oven to 350℉. Remove the tart shell from the freezer. Trim the long sides, leaving about 1/4" on each side. Spoon about 1/3 of the almond cream into the shell and spread out evenly along the bottom. Slice the peaches about 1/8" thick and shingle onto the almond cream. Fold in the long sides of the puff and place the tart back in the freezer. Melt 1/2 stick of butter, brush over the tart and sprinkle with a little sugar. Bake the tart for 30-40 minutes. The puff will be golden brown and the almond cream will be starting to color. Serve warm or room temperature with pistachio ice cream and a summer fruit salad or out of a picnic basket with a nice glass of sauternes.