A Farewell to Peaches (and a Peach Tart Recipe)
Jennifer Reed is a South Florida pastry chef and proprietor of the Sugar Monkey. Every so often, she shares her thoughts on life, food, and the people who cook it.
Ah, a high school class reunion... What could be finer? Dozens of jello shots at 10 am, Busch Light all day long, passing out in your clothes, then waking up and starting all over again! Class reunions have "DANGER" written all over them when they occur over long weekends.
an early Christmas present. But it's not even Halloween yet... so
why the hell did I eat fresh pears picked off my mom's tree? Don't the
pears know?! -- it's not time! Obviously no one had alerted them.
back in South Florida, I am still enjoying those peaches I keep raving
about. And it's getting cooler -- so you have to get them while you
can. While you are at it, make yourself a beautiful peach tart. Those
peaches deserve it. But hurry -- the pears are coming, and they are
bringing jello shots and Busch Light!
one piece of the puff pastry and roll out until it is about 14.5 inches in
length. This doesn't have to be exact, but the puff should be just
longer than the pan so it covers the ends and drapes well over the long
sides. Dock the pastry with a fork or dough docker and place in the
sprayed tart pan. Press gently on the bottom and up the sides. Do not
trim. Reserve in the freezer until ready to use.
butter, sugar, and flour in a mixer fitted with a paddle attachment.
Mix just until the ingredients start to stick to the sides. Add the eggs
one at a time, scraping between each addition. Mix until everything is
combined. The mixture should be all one color. The leftover almond
cream may be frozen in an airtight container.
oven to 350℉. Remove the tart shell from the freezer. Trim the long
sides, leaving about 1/4" on each side. Spoon about 1/3 of the almond
cream into the shell and spread out evenly along the bottom. Slice the
peaches about 1/8-inch thick and shingle onto the almond cream. Fold in the
long sides of the puff and place the tart back in the freezer. Melt 1/2
stick of butter, brush over the tart, and sprinkle with a little sugar.
Bake the tart for 30-40 minutes. The puff will be golden brown and the
almond cream will be starting to color. When cool, remove from tart pan.
Can be eaten warm or room temperature. I like it with sweetened goat
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