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Fresh Peach Tart

I was cleaning out grandpa’s freezer the other day. That was a scary time. In addition to half eaten lasagnas and bags of dried up cranberries, I found no less than 7 Tupperware containers of cooked spaghetti. And I think it was intentional because each container was painstakingly labeled in grandma’s beautiful script, “Cooked Spaghetti”. Most said 2004. Yikes.

Probably the most edible thing in the freezer was a Marie Callender’s frozen peach pie. It actually looked kinda good. I contemplated baking it up.

And then I stopped myself because a) Most likely this pie was significantly older than J Man, b) There are better ways than food borne illness to get a day off, c) Um, hello? It’s August. Fresh peaches are soooo good right now! d) Marie Callender? Yeah, she’s a big disappointment. Promises made, promises broken.


So we made little peach tarts and I wasn’t even going to blog about them because, well, they’re pretty simple.


But then we tasted them. Oh yes. Oh. Yes. And it’s kinda like stealing God’s thunder to hold some sort of claim to the deliciousness of this dessert because all I did was make a crust and that was good, but the peaches were definitely the star of the show.


Some of the peach tart tasters dolloped a little whipped cream on top. And if the spirit moves you, definitely follow suit. Just know that you don’t even need the cream. Unnecessary.


There’s a teensy peek at the crust because I’m obviously smitten with these peaches and not giving attention to the thing that I’m actually providing a recipe for. Similar to Marie, I obviously can’t be trusted.


And then we went to the river. Holding onto summer for dear life…

P.S. Saturday (the day we ate these) was National Peach Pie Day. I’m so with it. Take that, Marie
Peach Tarts


1 1/2 cups ww pastry flour
1/2 cup powdered sugar
Sprinkle salt
7 TBS earth balance
1 tsp powdered egg replacer mixed with 2 TBS water
1/2 tsp maple extract
4-5 peaches, depending on size
Optional- sugar for peaches, depending on sweetness


Combine dry ingredients in food processor. Add earth balance and mix until you get a sandy texture. Add “egg” and extract. Pulse until a dough forms. Divide dough into eight equal sections and press into miniature individual pie tins (or a muffin tin would work). Bake at 350 for 10 minutes.

Meanwhile, peel and slice peaches. Let crusts cool completely, fill with peaches and top with whipped cream if desired.


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