![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR35yTDhL-96SQ98Mf5ZvIq9x99hUIWIhBMAqPKddnkTFVEcRc3CpinU8EuqMCKpt54f5H_jSNXNCNSIE-GMeNx243L3pYsGwy1XV2mV8YAh-NxJ2Cfwy7yqVnM019jehgb2p2ZdMMIU/s400/100_5203.jpg)
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...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR7oZ8WtGNk4lGLnNMplbgLmCl1XP1JLscbnLArshdnmJs0qO3Vm8D_YZpRHIa-15E-awtfAW__etst4OocA1K2rfr4r112fSsYgdpnWHTRWdLxef7qIgfhdaSvxtn2DhPyWZTGeEQOM/s400/100_5188.jpg)
...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...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm0H2lzxDGiXU_hgSKV1n-VuTlvlakzOMF4y25BzRvgIry3_zV2BwnnvKkNm3f71_KDboKTlMw3iOJvo1HTyK0XSScAMXtxkNNZmKc5hOf8AQTqjBLTe4TIz0lYehXJuLaeOfhoNHhN8/s400/100_5191.jpg)
First I made a Pâte Brisée Sucrée and put it in the tart dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoNXzBtrxtdu4ftFjxS7iUjWIXAYiw5_QuD8DyxKcWmoE4VBP7FxCAAIgrihyphenhyphenRM4u61vE02vQ4C_JhkAlQhUwyaDsFboC38ZL_oBhFb-uCXFEaM9y3yGajRmsNCsRj5TvPwR87BqzfXs/s400/100_5192.jpg)
...then I sprinkled sugar over that - I can tell this is going to be a very sweet dessert...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgO-xtFog1RSKvmFpoiSQ9-kG3cQiWFAfqsx0p9wo1lPj2bhlNRFGulwWF22QfR2-XGM_-aVq4wLHysvbNao6cs33SNMtFwrLnhgPXw8Qd6du9nKi7yMIGWoPfyKV0dtq118unZiECfic/s400/100_5194.jpg)
...arranged the peach slices in the tart dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSNjZmAzAwVHOQoCVvpZYRa-p0-__r_SqnAdOpoeMANVx1cMXFXGktvqeIyl4bX7AKCMmu-QCicfGA5NTn3fe1nroJkfo8g-KYNrHVqMC4ivXmFz5F2Uy_4HyGY3QCkOhYmnDkW1aKUk/s400/100_5202.jpg)
...baked about 30-40 minutes until the fruit has coloured lightly and the juices have become syrupy...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYELd5O6-umDF2Lw3WnQbI0Tr5D89oVt815JfdXqJga-wgJxo0Eu38-LD7UH7nRp2WUPAIVsP3SKBcLTLLgoEsXFCIWsTpoozBJxifHogZYVBahDlE6UbxpU7AVHQHS0TJsawSsngq7bI/s400/100_5205.jpg)
...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