How to Bask in Peach Glory

There’s such a thing as peach glory, and it’s particularly easy to bask in it at this time of the year.  In a post last weekend, I mentioned finding both local and Georgia peaches, and having a willingness to gamble that the southern peaches were flavorful, having already baked a glorious peach pie with the locals.  It was a good bet.

They were somewhat irregular in size, which only impacts the time it takes the fruit to ripen.  Ripening will cease when peaches are refrigerated so they’re easy to regulate.  Large ones sit on the counter in a paper bag a day or two longer.  They simply need to yield to gentle pressure to signal their readiness.

Pastry dough fear, unlike peach glory, is a fallacy, a truly unreal fear.  Never allow the silly thought of failure to stop you from diving in.  Leverage your pastry skill with the Cuisinart.  Your confidence will soar.  I made two, double-crust batches awhile back and froze one for just this purpose.

With only the rarest exception, I leave the skin on the peaches as it add a rosy color to the finished tart or pie, and is very tender.  Sugar, in a non-excessive amount… say 1 C, for 2+ pounds of peaches, is, of course, the required flavor enhancer.  Spices such as cinnamon, allspice and freshly grated nutmeg are obvious choices.  Add them in small quantities of your choosing.

Simply roll the dough and fit it into the pie plate or tart pan; refrigerate the dough while you prepare the peaches.  Slice the peaches, pit them and toss in a bowl with the juice of half a lemon, the sugar, 1/4 C flour and the spices.  Turn the peach mixture out into the prepared dough.  Dot the surface with 2 Tbsp unsalted butter.

I also purchased eight perfect figs from the Mediterranean market for just this purpose.  I sliced them in eighths, placed them on the tart to visually enhance the finished product and waved a couple of additional Tbsp of sugar over the entire surface to finish the tart.

Bake at 375 F until the sauce bubbles in the middle of the tart.  Cooking times will vary depending upon the depth of the filling.  Simply accustom your eye to the center of the pie or tart to look for bubbling.  It’s the only signal you need to evaluate for doneness.

So, go ahead, bask in the glory.  Success is easy.  Your family’s recognition is motivation enough.

Remember, it’s very, very easy to eat really, really well.

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