Well, the stone fruits have finally arrived. Not that I haven’t seen them in the market the past couple of weeks and been tempted, but they are finally affordable! On Sunday we found some delicious cherries for 1.50 – 2 euros a kilo! (Here’s how I do the math: 2/3 of the price per kilo in euros = price per pound in dollars. It’s only approximate, but at least it gives me an idea. In this case, we’re talking about $1.30/pound for cherries!) On the way out of the market we stopped for some fruit - advertised as peaches, but with the smooth skin of nectarines – that was 3 euros for 2 kilos. Whatever they were, they smelled great. And at that price, we didn’t much care about the name of the fruit anyway. They taste like peaches, so that’s what I’ll be calling them for the duration of this post.
So the obvious question as we amble home from the market is what to do with all this fruit? Nick reminds me of a perennial favorite of ours in the summer months: rustic stone fruit tart. That was easy.
Of course, when we get home and I jump onto cooksillustrated.com for my trusty recipe, they are having some kind of technical difficulties (as they often are). So I piece together a basic pie dough recipe off the top of my head and hope the proportions are right.
As far as workability, the dough is great. I roll it out, place it on a sheet pan, and dump the fruit on top, having already pitted, sliced, and sugared a pound of peaches (no peeling required) and a quarter pound of cherries.
Then it’s a simple matter of folding the edges of the dough up around the fruit. I also use the leftover juice in the bottom of the fruit bowl to brush the top of the tart and sprinkle it generously with cassonade. It bakes for about an hour and comes out looking just as beautiful as I remember it.
The dough is a little more tender than my usual recipe, which causes the tart to spring a leak, but other than that I am pleased with the results. Nick and I each eat a quarter of the tart, washing it down with peach lambic.
This Belgian fruit beer is the perfect accompaniment. Not too sweet, with big peach flavor. I also like the art nouveau label and the play on words: pêche (peach, also fishing) and péché (sin). Sinfully peachy? That about sums it up.