When Life Gives You Peaches, Make Tarts
This time of year, local farmers’ markets and pick-your-own farms are bursting with fresh produce. Farmers’ markets are a place I enjoy wandering around seeing what vendors have to offer. And pick-your-own farms are a fun way to spend an afternoon, eating while you pick.
Last weekend, I took a trip to Larriland Farms in Woodbine, Md., and picked some sweet, juicy peaches. The trees were heavy with peaches, which should be picked with peach color all around and no yellow.
As I stared at the peaches, I contemplated how I would use them, and decided to use them in a tart. Currants make a good combination – tart to offset the peaches’ sweetness. Currants are fairly hard to find in the United States, although we had a bush in our backyard growing up. If you can’t find currants, you can substitute raspberries or blackberries, both of which are also currently in season, for a slightly sweeter tart.
Puff pastry is a great base for the tart. Choose commercial packaging that has the sheets already rolled—usually two sheets per box. This recipe can easily be adapted to whatever fruit you like and is super easy to make.
- 1 sheet butter puff pastry thawed
- 2 fresh peaches, sliced
- 2 fresh figs, sliced
- handful fresh red currants (or raspberries)
- 4 teaspoons honey
- sea salt
Preheat oven to 425 degrees Fahrenheit.
Place puff pastry on parchment paper lined baking sheet and cut into four squares. Separate squares to allow room for expansion. Roll edges in about 1/4-inch, then take a knife and lightly score inside edge about a quarter inch away from rolled edge. Take a fork and prick the pastry inside the scored edge. Arrange peach and fig slices on each square. Top with redcurrants and drizzle one teaspoon of honey over each fruit square. Add a pinch of sea salt to each square.
place in freezer for 10 minutes, or until pastry feels firm.
Remove tarts from freezer and place in oven. Bake 20 to 25 minutes until puffed and golden. Serve as is or with a scoop of vanilla ice cream.
While these tarts are scrumptious right out of the oven, they’re just as good at room temperature. Sprinkle cardamom powder over each tart for an exotic taste. Enjoy!
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.