The farmer's market was over flowing with luscious peaches this weekend. The only question was what to do with them.
The answer came from Julia Child. It starts with a sweet short paste...
Pâte Brisée Sucrée
adapted from Julia Child's Mastering the Art of French Cooking
2/3 c flour (scooped and leveled)
1 Tbs granulated sugar
1/8 tsp salt
5 1/2 Tbs butter
2 1/2 to 3 Tbs cold water
Mix all ingredients together except the water in the food processor till combined. Fill tart pan and bake at 325 degrees F for 10 minutes or until just begining to turn golden brown.
Tarte Aux Pêches
adapted again from Julia Child
3 to 4 peaches
2/3 c granulated Sugar
1 Tbs butter cut into pea sized dots
Drop the fruit into boiling water for 10 to 15 seconds. Peel, halve, and remove pits. Slice the fruit if you wish. Preheat oven to 350 F. Sprinkle 3 Tbs of sugar in the bottom of the pastry shell. If the fruit is sliced, arrange it over the sugar in a closely overlapping layer of concentric circles. If it is halved, place the halves, domed side up, closely together in the shell. Spread on teh rest of the sugar (although if fruit is very ripe, you don't need all of it). Bake in the middle level of preheated oven for 30 to 40 minutes, or until fruit has colored lightly and the juices have become syrupy. You can add a fruit glaze, or enjoy it as it is (which is what I did).