August 17, 2009

©2009 Amuse-bouche for Two

Just Peachy

To be honest, I didn't look for donut peaches at the farmer's market on Sunday. The crowds were dominating all lines of vision. We pulled ourselves away with eggs, milk, and bread. Staples.

The galette dough recipes I came across required ingredients I didn't have on hand. However, I found a tart dough recipe in our "go to" cookbook, The Joy of Cooking. The recipe was simple, requiring very little in the way of skill. After a successful blind bake, a smearing of strawberry jam to protect the crust from getting soggy, I proceeded to load in the anemic amount of eastern peaches I had on hand. First, though, I tossed the peaches in equal parts sugar and flour. I also sprinkled a healthy dose of sugar on top before I slid it back into the oven.

The finished product was more than I could have hoped for. The crust was buttery with just a hint of lemon and vanilla. The bottom of the tart didn't get soggy. There was just enough sweetness from the strawberry jam, peaches and sugar.


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