It's Peach Season. We went to the Big Farmers Market over the weekend and loaded up with fresh fruit (and other yummies to be shared later).
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Got a whole bag of mixed varieties of peaches and nectarines for $1.50/lb.
I knew right away I wanted to make my favorite Peach Tart.
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It's a Paula Deen recipe that I have made many times - using all different kinds of fruits and glazes.
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The recipe calls for peach jam thinned with orange juice for the glaze. Instead I used some home made Apricot Jam given to me by a friend (thanks Shannon), and Mango Juice (because that's what we have in the fridge).
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I should have paid a bit more attention the the type of Peaches we bought. These were definitely not Free Stone - so I had to wrestle the slices off the pit and they ended up a little messy.
But that's OK, because it's kind of a rustic desert after all.
So Easy, So Yummy and So Forgiving.
Go and give it a try - before all the peaches are gone.
Got a whole bag of mixed varieties of peaches and nectarines for $1.50/lb.
I knew right away I wanted to make my favorite Peach Tart.
It's a Paula Deen recipe that I have made many times - using all different kinds of fruits and glazes.
The recipe calls for peach jam thinned with orange juice for the glaze. Instead I used some home made Apricot Jam given to me by a friend (thanks Shannon), and Mango Juice (because that's what we have in the fridge).
I should have paid a bit more attention the the type of Peaches we bought. These were definitely not Free Stone - so I had to wrestle the slices off the pit and they ended up a little messy.
But that's OK, because it's kind of a rustic desert after all.
So Easy, So Yummy and So Forgiving.
Go and give it a try - before all the peaches are gone.