A couple of Sunday’s ago I decided to go all out for Sunday dinner. Of course dessert was included, a couple maybe three desserts were included. Gabbi was beside herself with excitement. She said, “Nanni’s making an all you can eat buffet and I’m eating everything!” This coming from her is not the norm. My granddaughter is a very picky eater, but true to her word that day she ate everything I made. The kid must be going through a growth spurt because she is still on a roll.
We had pork roast, mashed potatoes/gravy, fried corn, vanilla layer cake, peach/plum cobbler and a peach tart. Yeah, I was a busy lady that day and loved every minute of it.
There were peaches in the freezer and in the fridge that were just begging for me to douse them in sugar and encase them in some type of dough or batter. Pie crusts and I still haven’t come to terms with each other but I shall not give up.
When my mother made pies she always used lard as did most women of her generation. It is surely not the healthiest option, however, it makes an awesome flaky crust. Keeping in mind the other menu items for the day I opted not to use lard but searched for a crust made with oil. My search led me to Food 52’s olive oil crust.
Follow the link here for the recipe and a quick video that is very helpful.
The crust was flaky and very easy to work with and the best part, you don’t have to roll it out. Pat that baby into the bottom and up the sides of the tart pan with a removable bottom and you’re good to go.
Here’s a quick peach cheat sheet for future reference that will help you decide how many peaches you need for your chosen recipes.
- 3 to 4 medium peaches = 1 pound
- 1 pound peaches = 2-3/4 to 3 cups sliced
- 1 pound peaches = 2-1/4 cups chopped
- 1 pound peaches = 2 cups pureed
- 10 ounces frozen = 1 cup slices
- 16-ounce can = 6 to 10 slices
- 16-ounce can = 2 cups slices
- 1 pound dried = 2-3/4 cups
Peach Tart Filling
2 lbs fresh peaches
½ cup firmly packed brown sugar
½ cup white sugar + 2 TBS
1 tsp vanilla
1 ½ tsp cinnamon
2 tsp lemon juice
Fill a large bowl filled with water and add lemon juice. Place peaches in the bowl as you peel, core and slice them. After they are all sliced, pour the contents of the bowl into a large pot, add 2 TBS white sugar, and bring the mixture to a boil. Next drain the peaches and add them back into the bowl and mix with the remaining white sugar, brown sugar, vanilla and cinnamon. Fill pastry lined pan with the mixture and bake in a preheated 350° for 40 minutes. I like a bit of a bite to my peaches so I didn’t want them to overcook. A dollop of whipped cream or scoop of vanilla ice cream is the perfect accompaniment.
These are the linky parties I participate in. Drop by and show them a little love!