Late summer tarts are one of my favorite ways of using the plethora of fruit that seems to ripen all at once. Of course, freezing some of this fruit is a great solution, too, since then you can wait until the weather's cold before you turn on the hot oven.
Either way, I find that peaches bruise easily. When I'm eating a peach, I want it to be the perfect experience of story books: juice running down my chin, with cool bright flesh of the perfect consistency. No soft, brown spots. Those peaches, still wonderfully sweet, go into tarts.
3 Minute Bruised Peach Tart
Preheat oven to 350.
- 1 prepared pie crust
I buy mine frozen and I'm not ashamed to admit it. If you've got the oomph, click here for a good crust recipe.
- 2 small, imperfect peaches, sliced
- 1 Tbsp margarine (non-hydrogenated), chopped into 8 chunks
- 1 Tbsp unprocessed sugar
- 1 Tbsp plain soy milk
- 1 delicate spiral blackstrap molasses
Cool and enjoy. Impress your loved ones with this quick treat!