Sadly, this year’s peach crops in Massachusetts were lost because of bad weather, so I’ve purchased ones that have arrived in our local markets from other parts of the country.
I’ve used them in smoothies or as garnishes for grilled meats, and added slices to my morning cereal bowl. But, my favorite creation has been to feature them in a glorious French tart.
Prepared with an extra-rich pastry dough (the recipe for which was shared by talented baker and caterer, Barb Morse), the tart shell is pre-baked and then filled with sliced peaches coated in a thickened peach puree mixture scented subtly with cardamom.
Once baked, it is best to let the tart stand a while at room temperature so that the juices have a chance to cool and thicken. Then you can slice this confection easily and gild the lily by garnishing each serving with a dollop of crème fraîche and a drizzle of rosé syrup. The latter is made by simply reducing leftover rosé (plentiful around our house in the summer!) with sugar. Nothing says summer like a peach dessert! Continue reading