peach tart

by Michelle

Ralph and I are moments away from finishing the patio area on the south side of the back shed. He’s making raspberry pancakes for breakfast while I share my latest favorite treat with you. When we are finished here, there are two pallets of freshly cut sod sitting on a trailer waiting for us.

The patio has been a two summer journey with Dad. It started with the raised stone herb garden, then the stone step and finally the stone patio. I will post photos after we have finished laying the sod.

I can’t really find a graceful segue to talk about peaches so I will simply stumble into them. Whenever I find perfect peaches I buy them. That means we have peaches every couple of years. I don’t know if it’s just me but the peaches that I see are usually dry and mealy. Just the same, I never give up. Every time that I see peaches I smell them and once in a great while I find the magic!

These peaches were spectacular. Spectacular means worthy of sticky peach juice running down your chin and hand. I knew that they were ready to be eaten so I double dipped with a peach tart served with peach ice cream. It may sound a little too peachy but I balanced the flavours by pulling back on the sugar for the tart and let the sweetness shine through the ice cream.

President’s Choice puff pastry comes rolled in parchment paper. All you have to do is allow it to thaw in the refrigerator, unroll it into a baking sheet, prick it and Bob’s your uncle! It’s a fantastic product that I am never without.

Peach Tart with Peach Ice Cream

serves 6

preheat oven 375*F

I sheet commercial puff pastry

3 perfectly ripe peaches, sliced and pitted

1/4 cup white sugar

Place puff pastry with parchment on baking sheet

Prick entire surface with fork tines, leaving 1/2 inch frame around the tart

Place peach slices in concentric circles starting from the outside in

Sprinkle with sugar

Place in preheated oven on bottom rack and bake for 25 minutes

Make sure that the bottom of the crust is well browned

Serve with Peach Ice Cream

Thanks for reading