Kim made this recipe up as he went along (see previous post A Very Mini Artists Colony in New Mexico). He was planning on using a store bought crust I had in the freezer, but that didn’t work out, so he made his own crust. And he wanted to remind you all to check in your refrigerator for items you might use. Get creative. He mixed lingonberries and guava jam to make a sort of glaze on the crust and also to top the whole tart off. As an afterthought he felt it may have been better to use a pie dish. But, I’m here to say that this Country Peach Tart was every bit as good as it looks.
Country Peach Tart
Start with about 5 or 6 large and fully ripened peaches. Pit them and slice them, skins left on:
Add a splash of vanilla, about 2 tablespoons of sugar and a sprinkling of cornstarch and mix thoroughly:
Discard the store bought crust if it doesn’t work. This one got too hard to handle very quickly after it was taken from the freezer, but many of them are perfectly good. As I said earlier, Kim ended up making his own:
Use whatever you’d like to make a “glaze.” Kim used lingonberries and guava jam mixed together. Spread it on the center of the crust:
Place the peach mixture over the glaze:
Wrap the crust up around the peaches:
Top with the remaining glaze mixture, just on the exposed center, not on the crust:
Place on a baking sheet or in a pie dish and bake for about 45 minutes until the crust is browned:
Remove from oven:
The morning after… with mascarpone.
Love to you all,