This week's pick was selected by Rachel over at Sweet Tarte, and it was a good one. I love peaches, but have not been having much luck with them this summer. They look perfect in the market and then start to spontaneously decompose the instant I get them home. So, this tart came just in the nick of time. I used a rectangular tart pan and a different crust, one that didn't need eggs, as I only had one.
We loved this, as it was custardy and the crust was crisp. The streusel topping didn't really crisp up, but I think that was a result of the shorter baking time needed in the rectangular pan. It certainly didn't stop us from eating it, and I know I'll make it again.
Love the square pan! :) Hmm I need to add the powdered sugar before my next slice! :)
ReplyDeleteI have been having the same problem with peaches and plums this year.
ReplyDeleteIt is frustrating.
So I used canned peaches.
My lord, I would so eat the whole thing.
ReplyDeleteYUM that looks delicious! Glad you enjoyed it!
ReplyDeletelooks so professional and beautiful. great fanning out of the peaches. xoxo Tia
ReplyDeleteLooks wonderful! I stopped buying peaches at the grocery years ago. They looked nice but would rot before they ripened. Now, I get them at the farmers market and never have a problem.
ReplyDeleteHow beautiful! You did a wonderful job!
ReplyDeleteLove the rectangular pan. Your tart is gorgeous.
ReplyDeleteJust another reason for me to finally get that rectangular tart pan ;)
ReplyDeleteit looks great!
I'm jealous of your rectangle tart pan (I'v had my eye on one for a long time.) Your tart is so pretty, I like the arrangement of the slices. For some reason I had a hard time figuring out what should have been simple instructions. :P
ReplyDeleteGreat work, Mary.
sooo yummy! i have this book.. I must bake it
ReplyDeletegorgeous! my mouth is watering!
ReplyDeleteScrumptious and beautiful tart, Mary! Your crust looks amazing!!! :-)
ReplyDeleteLove the rectangular pan. Must be so much easier to arrange the fruit. Looks like I forgot the powdered sugar. Sure helps.
ReplyDeleteI love this in the rectangular pan! Fresh peaches can be temperamental, especially in warm weather.
ReplyDeleteMmmm, I love this kind of tart, with a thin, crispy crust. It looks just lovely!
ReplyDeleteI like your rectangle pan. I just had another little sliver of this chilled and it is SO much better chilled (I think).
ReplyDeleteI would like to try this one because IT LOOKS AMAZING :)
ReplyDeleteOHMYGOSH. This looks amazing Mary!! The peach fanning is perfection!!
ReplyDeleteCiao Mary ! You bake the most gorgeous things !!! This tartlets are terrific !!Love
ReplyDeleteMmmmm, i need to make my first tart. I do not know why i am so behind and this looks like the perfect one to make.
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Ewa
Love that rectangular tart pan. I have got to make this one again just so I can use the pan.
ReplyDeleteLooks fantastic!!
Wow Mary! This looks so delicious!
ReplyDeleteI love the way you fan out the peach slices, and your tart looks really yummy too!
ReplyDeleteLove your photos. The tart looks gorgeous!
ReplyDeleteUm, yum! This looks fabulous.
ReplyDelete