The peach man has landed and is stationed back in Madison Park. How fitting…
I myself am stationed at my couch for God only knows how long with a new knee and a mother by my side as caregiver.
Nothing these days feels simple: not single motion is taken for granted any more. The simple act of putting a sock on takes a herculean effort on my part.
The prospect of what to do with a case of peaches feels heavy just to think about.
Eating them all with my bare hands seems reasonable.
Perhaps a better idea would be to instruct (boss) my mother from a distance into making the perfect peach marscapone tart.
Mother with peaches.
Me on couch.
Believe it or not, it worked! She did it and didn’t throw a peach or a knife at me in the process. I love her.
A witness to the scene would have
never known that she is the one who taught me how to bake in the first place.
SUMMER PEACH TART // Makes one 12” tart
crust recipe adapted from A House in the Hills
I know some of you will be looking for alternatives to powdered sugar here in the cream layer. It helps set the crème fraîche to not puddle everywhere, a liquid like maple or honey will not work. You could try coconut sugar if you are ok with a little grit which I am and WE did.
- 9 pitted dates
- 1 cup toasted pecan pieces
- 1 cup almond meal
- 2 tsp. coconut oil
- 1 tsp. cinnamon
- pinch of salt
- dairy free option: coconut whipped cream
- creme fraiche option:
- 1/2 cup creme fraiche
- 1/4 cup powder sugar
- 1/4 cup muscavado sugar
- 1 Tbsp. corn starch
- 3 large/4 small ripe peaches
- 2 Tbsp. fresh lemon juice
- toasted pecans, granola, turbinado etc. for garnish
We doubled the recipe in order to make two of these beauties and a mini tart to attempt to give back some of the
blessings and joy that has come my way with such bounty since my surgery. The kindness and love has
been amazing. I am so grateful for such great friends and family.
For the crust, pulse all ingredients in the food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment lined, 9” or 10” springform pan.
Make your cream layer. Follow the directions for the coconut whipped cream. Otherwise, whisk together the crème fraîche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust, if it looks too loose, add another Tbsp. or two of powdered sugar. Spread the cream layer over the crust.
Halve and pit the peaches and slice them thin. Layer the peaches in concentric circles, starting against the outer edge and then starting again with another circle, inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans, granola, turbinado or whatever you wish. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut into slices. Store covered in the fridge. Should be enjoyed within 3-4 days.
So simple. So perfect. So good. I have an enormous appreciation for Simple these days.
Two weeks tomorrow and we are both still alive and well in Seattle; thanks to simple steps one day at at time.
Thank you to everyone for all the love and support.