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Newest Video Recipe - Peach Tart

 

New Video Recipes Every Thursday  by 7 PM Eastern (U.S. & Canada)

This is our first video to be shot from our new kitchen in our new home on St. Simons Island Georgia. Over the next month we plan to alternate between our old and new kitchens as we move over full time. We also will be trying something new by bringing into the videos some of our favorite places on St. Simons so everyone can see why we chose this beautiful place to live and shoot video. We'd love to hear your comments and suggestions as we make the transition and we want to thank everyone for their support which is what has made this move possible for us. It seemed fitting that our first video should be a delicious Peach Tart since Georgia is the Peach State.

This Peach Tart is the perfect combination of buttery crisp pastry and sweet peaches. The peaches are not peeled for this rustic free form tart, which makes this dessert much easier to make then a peach pie or even a peach cobbler. All you need to do is to wash the peaches, cut them into thick wedges, toss with a little sugar, and place them on a platform of pastry. This tart looks so good when pulled from the oven, with its pastry all brown and crisp, and the peaches are wonderfully soft with lightly caramelized edges. Excellent served warm with a small scoop of vanilla or caramel ice cream.

 

The pastry used for this peach tart is Pate Brisee, pronounced 'paht bree-ZAY' which is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry its crisp and crumbly texture and buttery flavor. It is the perfect backdrop for fresh peaches.

Peaches are the focus of this tart, so we need to talk about this lovely fruit. There are two types of peaches, 'Clingstone' and 'Freestone', with many varieties within each classification. The names (Clingstone and Freestone) refer to how easily the flesh of the peach separates from its stone. The Clingstone (available in late spring/early summer), is exactly that, the flesh clings stubbornly to the central stone or pit. Freestones (available late summer) have a flesh that is easily separated from the stone. For this tart I prefer the Freestone variety (either white or yellow flesh), which makes cutting the peach into slices very easy. I do not peel the peaches as I think the skin looks nice and adds both texture and flavor. When buying peaches, smell and feel each peach. The peaches should smell of peaches and feel firm, yet have a slight give when you press gently on its shoulders. Make sure there are no bruises, cuts, or soft patches on the peaches. To read more on peaches click here.

Continue to the Peach Tart recipe page.......

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Stephanie Jaworski

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