This is the time. The peaches are ripe after the hot summer, and the aroma is intoxicating. When they are almost too ripe to eat out of hand, it’s time to make a tart. Serve this warm with real vanilla ice cream melting over the top of it.
4 -5 peaches
1 stick of butter (very cold) plus 1/2 stick of butter
1 cup flour
pinch of sea salt
pinch of white sugar
1/2 cup of brown sugar
a splash of peach liquer (optional)
Peel, core and cut each peach into 5-6 long pieces. In a food processor combine the 1 stick of butter (diced) with the flour, salt and white sugar and pulse until it resembles the size of peas. Add 1/4 cup water and pulse until it comes together. Form into a disc and wrap with plastic, then refrigerate. Melt 1/2 stick of butter in a large cast iron pan over medium heat and add the brown sugar. Preheat oven to 450 degrees F. Add the peaches and saute for 5 minutes. Add a splash of liquer and flambe. When the peaches are soft and the sauce has caramelized, remove from the heat. Roll out the pastry to fit the top of the cast iron pan. Place the pastry on top and put the pan in the oven for 30 – 40 minutes or until golden brown. Remove from the oven and let sit for 5 minutes, then invert the pan onto a plate. Serve with ice cream, if desired.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
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