It’s hot. Usually at this time of year, I’m glaring at everyone who is eating chili and baking pumpkin treats and looking forward to fall, wondering how anyone could possibly want to move on from the sunny days of summer. But now it’s too hot, and I just want a few days where the high temperatures are below 90 degrees. Below 90…that’s all I ask.
On the other hand, I’m not ready to give up summer food! I haven’t had anywhere near my fill of stone fruits, berries, and tomatoes. I’m lucky that Rachel’s choice for Tuesdays with Dorie this week gave me a chance to use peaches. You can’t go wrong with a good summer peach.
In this case, those summer peaches were sliced, spread over tart dough, covered in rich custard, and dotted with streusel. All of those extra textures and flavors just enhanced the perfection of the peaches. Unfortunately, it involved an hour and a half of oven time. Delicious though it was, perhaps I wouldn’t need yet another cooling shower right now if we’d eaten the peaches plain…
Rachel has this recipe posted on her blog. I think I undercooked mine. It was still very juicy, and the streusel wasn’t browned. On the other hand, the tart crust was getting too dark, and the custard seemed curdled. I don’t know the answer, although perhaps one isn’t necessary, as we certainly weren’t complaining about the tart as it was.