The perfect peach tart for lazy ladies..

Stone fruits are at their peak right now, and I love them all, but I must say I have a particular passion for peaches, especially this summer. Maybe it’s because that is the fruit tree my parents planted in celebration of my birth {for Sarah they planted a 5~variety apple tree, for Elizabeth, an apricot tree}, but I think it is more than that. In the good years, peaches have a very complex, honey like flavor and melt-in-your mouth, buttery texture. In the bad years, peaches can be pithy, dry and lacking in flavor. I do believe that Mother Nature has been especially favorable to the peaches this year, offering just enough sun and water to produce some of the best peaches ever.

Peaches have been a perfect topper for my favorite “lazy lady” summer tart this summer. With great ease, you too can put together this beautiful dessert. The crunchy crust {just crumbled amaretti cookies and butter} offers a rich foundation to the creamy, tart filling and the juicy fruits.

The most time consuming step is waiting for the crust to chill (about 2 hours), but the crust can be made up to 4 days in advance. The final toppings take just minutes to prepare and finish. The last time I made this tart, in place of the brown sugar I swirled in some of this dreamy butterscotch sauce from David Lebovitz. I’ve never made butterscotch sauce before and had no idea how very easy it is to make {minutes, seriously}. And talk about delicious, I could have drank the entire batch and licked the pan as well!

A Perfect Peach Tart for Lazy Ladies

(This recipe is for a 12″ false bottom round tart pan). The pans are available in Splendid Items or at most kitchen shops.

Ingredients

7.5 oz. of Italian Amaretti Cookies (available in grocery and specialty shops)

7 tablespoons salted butter, melted

2 cups (16 oz.) creme fraiche or sour cream

2 tablespoons brown sugar
or
1/2 cup butterscotch sauce

2 peaches, washed and sliced

Preparation

Using a rolling pin, lightly tap the cookies to shatter

them, then roll the cookies until they are a smooth and of a consistent crumb.

Put the cookies crumbs into a mixing bowl and add the melted butter, mix thoroughly.

Once the crust ingredients are well mixed press them into the tart pan.

Cover the mixture in plastic wrap and give the crust a final “smoothing” with your hands. Chill the crust for at least 2 hours and up to 4 days.

Up to 3 hours before serving, one can finish making the tart. Cream together the creme fraiche and the brown sugar until the sugar has dissolved to create a consistent color.

~or~

Spoon in the creme fraiche,