Saturday. The day when all our front lawns get crew cuts, all the food threatening to rot in the fridge gets whipped into salads and quiches and pico de gallo and fruit tarts. Like am’uricans we went to a baseball game last night and enjoyed beer and nachos and watched the planetary orbits of brilliant white uniforms around a diamond in red clay. Desperate as always to catch a fly, I came home with an empty glove and a vow to return.
Mr Okra came through the neighborhood this morning and I bought some peaches off his truck, and made a peach tart, the recipe from Farm To Table Desserts cookbook by Lei Shishak—brought it to the Midcity Dinner Club’s Cocktail and Dessert party this evening. Delicious. In the cookbook, the recipe is with nectarines. Also, I substituted the mascarpone cheese with ricotta, and I think it was better that way. Beautiful cookbook. Inspiration divided into seasonal suggestions. Gorgeous photography, I recommend.
Adapted from Farm to Table Desserts
Crust (I made a double batch and did one large and several smalls with the same amount of filling)
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
8 oz cream cheese, room temp
8 oz mascarpone (or ricotta)
½ cup sugar
1 tsp lemon zest
1 tsp vanilla
2 tbsp whole milk
½ peaches (or 3-4 ripe nectarines)
1 tb fruity olive oil
½ tsp lemon juice
Make crust: preheat oven to 350. Mix up the crust ingredients and press into the tart pan. Bake for 10 minutes, then cool in the fridge.
Make filling: Mix everything in a paddle mixer on slow speed. Add milk last. Transfer to the cooled tart pan and spread evenly with a leveler. Chill for two hours in the fridge. Right before you serve, halve, pit and thinly slice your peaches. Toss in a large bowl with the olive oil and lemon. Arrange the slices in a concentric pattern on top of the filling. Wah lah. Don’t drop it (I came close).
Like I said, I made a bunch of littles with the extra crust and filling, and topped with blueberries and blackberries.