WRITTEN ON July 25th, 2010 BY Meredith AND STORED IN Uncategorized

Every summer I await the return of the peach.  It’s by far my favorite summer fruit.  Fragrant, fuzzy, flavorful. Every time I bite into one I’m reminded of summers as a kid, eating peaches and plums on the beach and having to lean over just a bit to make sure the juice didn’t run all over me.  It usually ended up dripping down my chin, which was never an issue because it just meant taking another dip in the freezing cold ocean.

Growing up, we ate Maryland peaches.  I know, I know, Georgia is the place you wanna be for peaches.  I get it.  While Georgia might have the title, I’d rather have something that was local and didn’t travel 1,000 miles before I could eat it. That, to me, is the beauty of summer produce.  It’s ripe for the taking, and pretty darn close to your own back yard.  Growing up, I could have cared less about Georgia peaches, or Jersey tomatoes, or Maine blueberries.  My mom always made a big deal about Maryland produce: tomatoes, peaches, silver queen corn.  Living on Long Island, it’s just the same: people clamor for Long Island corn and tomatoes, and though we have to wait a little longer for the peaches, those are pretty good too.  Why not seek out what’s local and fresh where you live? I promise, it will taste a million times better than the rock solid, overly chilled stuff that’s sitting in your grocer’s produce department, brand name or not.

Peachy Keen

Peach Tart (makes 1 9 inch round tart)
10 peaches, peeled
2 tbsp light brown sugar
1 tsp cinnamon
2 tbsp flour
For pastry:
1 cup flour
1 stick (1/2 cup) cold butter, cut into small cubes
1 tsp salt
4-5 tbsp ice water
In food processor, pulse flour, butter and salt until it is well incorporated, and the consistency of sand. Slowly add ice water, by the tablespoon full (not all at once) and pulse until the mixture just forms a loose ball. Turn out of processor and lightly mold into a flat, round disk.  Wrap in plastic, chill for 20 minutes.  Dust your counter top with flour.  Remove pastry from fridge, unwrap, and dust with flour.  Dust your rolling pin with flour too.  Begin to roll out your dough, turning after each roll of the pin, 1/4 turn.  This will keep the dough round and will keep it from sticking (if it gets sticky on the bottom just add more flour to the counter top). Once it is about 1/8 thick, place in your tart pan and gently press the edges into the pan.  Trim the top, leaving about an inch extra dough around the entire tart (dough will shrink when cooked).  Chill 30 minutes. In the meantime:
Preheat oven to 375. Slice peaches thin. Toss with cinnamon, brown sugar, lemon juice and flour. After 30 minutes, remove tart shell from fridge, fill with peaches.  Place on a baking sheet and bake in oven about 50 minutes until crust is golden.  Chill 10 minutes before serving.

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