Food News

A Farewell to Peaches (and a Peach Tart Recipe)

These little guys are screaming "Eat me!" riiiiight now!
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.  

My reunion, which took place over Labor Day weekend, also meant I got to travel north for a little bit of fall weather.  So very welcome -- it felt like the first summer day in March!  Putting on long sleeves and a sweater was like

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!  

Peach Tart

Frozen Puff Pastry -- this tart takes 1/2 package of the Pepperidge Farms brand
3-4 peaches-ripe
1/3 recipe almond cream-recipe follows
One rectangle tart pan w/removeable bottom (4"x 13.5")
1/2 stick of butter, melted for brushing the tart just before baking
2 T sugar for sprinkling on the tart just before baking


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.

Almond cream:

4 oz. butter, room temp
4 oz. sugar
4 oz. almond flour
3 eggs, room temp


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.

To assemble:


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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Jennifer Reed