Do you like fresh peaches? My son, Cody and I absolutely LOVE them. Guess what? They are ripe and in season in our area right now. We have been bellying up to a couple of peaches each per sitting:))
These are what are left of the peaches Darryl picked. I made a big breakfast this morning and had Darryl's mom and uncle join us. I used some of these fabulous peaches to make Peach and Pecan Pancakes with bacon. Sound yummy? They were! They are definitely different from your regular pancake, but they were very delicious.
The Peach and Pecan pancakes are the ones on the left and my regular pancakes for Darryl and Cody are on the right. The Peach and Pecan Pancakes have a little multigrain hot cereal flakes added to them.
If you think that those were good, you should see what I made for dessert for dinner tonight...I made a fabulous peach and blueberry tart (actually, I am typing this on Monday night but this won't post until Wednesday - sneaky, huh?).
I love to make fruit tarts. They are so easy to make and they are absolutely delicious. I usually make them with fresh blueberries, raspberries and blackberries and even sometimes with strawberries and blueberries. Tonight was the first time I made it using fresh peaches and blueberries....mmmmm, I can tell you that I will be making this again!
If you think this looks yummy, I can assure you that it was! There is only two slices of this tart left after dinner. It was so-o-o-o good!
This tart is so very easy to make. Do you want to learn how?
Ok, ok, you have twisted my arm...here you go....
I start off by making a simple pie crust for the dough. You could also make a sweet dough for the crust - like a sugar cookie crust. Bake the crust in a preheated 375 degree oven for approx. 20 minutes. Keep an eye on it as it could be done after only about 15 minutes - just until it is golden brown. Let your crust cool completely.
For the filling - I use 8 oz. of Marscarpone Cheese which is an Italian cream cheese found in the specialty cheese section of your grocery store. To that, add 1/4 c. sugar and 1/3 c. heavy cream. Beat that with a mixer until stiff peaks form. Spread the filling into the cooled pie shell and pop back into the fridge.
For the fruit topping, you can use a mixture of any type of berries or fruit you desire. I probably used about 7 fresh peaches and skinned them and sliced them for the top of my tart. I added some fresh blueberries from our bush to add some color to the top. Oh, I should mention that I added a little splash of lemon juice to the peaches in a bowl after slicing them. I normally don't add lemon juice, but wanted to prevent the peaches from browning.
As a finishing touch, take about 1 T. of preserves - you could use orange marmalade, etc. I like to use apricot preserves. To that, add a little water and either heat it on the top of the stove or cheat like me and put it into a small microwave-safe bowl and "zap it" until the preserves melt. Give it a quick stir and drizzle over the top of the fruit and there you have it. Pop it back into the fridge to chill it. I like to do this at least 2 hours before serving. You can serve the tart just plain for with a little bit of fresh whipped cream. Oooh, it is good. I hope you try it!
Tonight Cody picked the peaches and came back with a HUGE batch. He gave Gram half of them and she is making a peach pie as I am typing this post. I plan on making peach jam and peach syrup with some of the ones I have. By the time you read this, I should already have the jam and syrup made and canned - whew, I am tired just thinking about it:))
This is an aerial view of the box of peaches Cody brought home for me... Anyone want a peach? I am sure we have some to share AND enough to still make my peach jam and peach syrup!
Leave me a comment and let me know what type of tarts you create. If you make one, happy eating to you!
Lynn
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