Our Niagara peaches have ripened and my full time reign over the kitchen is quickly coming to an end. Football season is no longer around the corner; it is knocking on my door. As I play audience to the casual football Sunday menu banter between Mike and Kial, I am biding my time enjoying my last full weekends in the kitchen. So, in honour of these peaches and my last football free weeks of baking, I made peach tarts!
You may recall this tray from a past post; Mike had gifted it to me for Christmas and I declared 2015 the year of the tart. Needless to say, I have failed on that decree as this tart only marks my 2nd batch for the year.
P E A C H C R U M B L E T A R T S
t a r t p a s t r y
c r u m b l e t o p p i n g
[ the following recipes were adapted from completelydelicious.com ]
once the pasty has been rolled + laid out onto the pan…
mix the following ingredients together in a bowl and set aside | mixture will be crumbly
1/4c brown sugar
zest of 1 lemon
1/4 tsp cinnamon
1/4 tsp ground ginger
1/3c melted unsalted butter
preheat oven to 380ºF
p e a c h f i l l i n g
4c thinly sliced peaches [about 5-6 med. peaches]
in a separate bowl, toss sliced peaches with sugar and cornstarch
layer peaches in a circular pattern into the prepared tart crusts
evenly sprinkle the topping on to each tart surface
bake until crumb topping is golden brown + juices begin to bubble | 35-45mins
cool to room temperature + serve
From here on out, I’m back to baking during football games and sharing the kitchen counter with jersey clad bros.