Warning: photo overload today! It’s important to see all the steps to make this recipe.
Have you ever had a tart like this before?
This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part! It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.
Peaches are in their prime right now. I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time. If you have a peach tree outside, consider me very jealous. I love them! Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!
Ingredients:
FILLING
- 2 ripe peaches, peeled, pitted, sliced (not frozen)
- 2 cups (about 300 grams) fresh strawberries, sliced (not frozen)
- 2 Tablespoons (30 grams) granulated sugar
- 1 teaspoon vanilla extract
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