Saturday, October 23, 2010


I have been desperately craving fruity desserts lately. Which is usually somewhat typical when fall comes around. Especially here in Seattle, there are so many farmers markets and its so easy to get amazing ripe local fruit. Last year around this time, I heard about the pumpkin shortage and bought about 10 cans of pumpkin. By the time winter was over I swore I'd never look at another can of pumpkin as long as I lived. Of course, I lied, seeing as how I've already made two pumpkin pies this season and I just bought two cans of Libby's yesterday. Either way, I am generally less excited about pumpkin now. I am however, getting a little bit giddy over stone fruit and apples.

Whilst staying with my sister, I had a sudden hankering for a peach and plum tart, which is how this little recipe came to be. It turned out to be just a peach tart, as my plums were kind of.. well. duds. Farmer's markets only for me from now on. Anyway, this is crazy simple. Here ya go:

Recipe Soundtrack: "Make You Mine" by The Drums (I recommend you go out and listen to this asap. It'll make your day.

Partially adapted from

pastry crust
2 cups all purpose flour
1/4 cup sugar
Pinch of salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

4-6 Firm but ripe Peaches or nectarines, cut into thin wedges
3 tablespoons sugar
3 tablespoons brown sugar
Ground Ginger
(and any other spices you think you would be good!)

To Make the Crust:
Combine flour, sugar and salt in food processor. Add butter; pulsing until mixture resembles coarse meal. Add water and pulse until moist clumps form. Gather dough together, flatten into a disk and wrap in plastic. Chill until firm, at least 1 hour or overnight.

Position rack in center of oven and preheat to 400°F. Roll out dough disk on floured surface to fit tart pan. Press dough into pan

To Make the Filling and Bake:
Toss fruit, and sugars together in a large bowl. Add spices and honey to taste. Arrange fruit in crust. Bake tart for 10 minutes. Reduce heat to 350°F and continue baking until fruit is tender and beginning to bubble and crusts are golden. Transfer tart to rack and cool completely.

Top with whipped cream and enjoy!

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