Peaches are in season now and there are fresh ones, that have traveled a couple of thousand miles to get here, in the grocery store now...
...but I had one lonely little container still in the freezer from last year and before I put up any more I had to get it out and use it up...
First I made a Pâte Brisée Sucrée and put it in the tart dish...
...then I sprinkled sugar over that - I can tell this is going to be a very sweet dessert...
...arranged the peach slices in the tart dish...
...baked about 30-40 minutes until the fruit has coloured lightly and the juices have become syrupy...
...sprinkled with almonds and spread on the apricot glaze...
...Julia says warm or cold - but I'm sure it's much better warm...
Substitutions: None for this recipe - see substitutions for the Pâte Brisée Sucrée
Recipe link here:
You did a beautiful job on this. I'm not surprised, but still!
ReplyDeleteThat looks just yummy!
ReplyDeleteMy mouth is literally watering!
ReplyDeleteThat looks delicious and very pretty!
ReplyDelete