Summer’s just around the corner and we’re burning through the last of our summer fruits that we put up last fall. We shared our (beginner) method of putting up peaches last fall and this weekend I put the last bag of peaches to very good use!
Some of our previous guests might be familiar with the fun gourmet olive oils and vinegars we frequently use to dress our greens. Those are compliments of Staunton Olive Oil Company, a small independent shop located in our ‘hometown’ back in Virginia. The owner, Michelle is a dear friend and client of my marketing business and I have the honor of helping out with her online marketing efforts and getting great olive oils and balsamic vinegars in the deal!
This month, Michelle is featuring Aged Lavender Balsamic Vinegar as one of her flavors of the month and we put our heads together to come up with a great feature recipe. I remembered a great rustic peach tart from back and the day and we were off!
While the recipe calls for lavender balsamic in the recipe, I have to admit… I skipped that the last time I made it and instead tried a generous drizzle of Blackberry Ginger balsamic on the finished tart.
Guys, it’s so good!
So if you’re looking for a way to use up the last of your 2016 fruits in the freezer… I’ve got JUST the tart for you!
- 1 store-bought double crust pie dough (thawed) or homemade dough. (Note - if using store bought dough, get the 'dough' not the pre-made pie crust - you'll still have to roll it out!)
- 4-5 fresh peaches (halved, pit removed and cut into wedges)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 tablespoon dried lavender
- 1 tablespoon Aged Lavender Balsamic Vinegar
- 1 tablespoon butter cut into small pieces (frozen butter is easier to work with)
- Place peaches in mixing bowl. Add lemon juice and mix. Add other ingredients except butter and mix gently until all ingredients are combined.
- Place pie dough on a lightly floured surface. Roll dough into an circular shape until it's approximately 13" x 13". Roll piecrust onto rolling pin and then unroll onto cookie sheet lined with parchment paper.
- Spread peach mixture in the center of the pie dough, allowing at least two-three inches of space around the edge. Carefully pleat the pie dough to form edge. Place broken butter pieces on top of peach mixture.
- Bake in 450-degree oven for 25 minutes.
- Cool for 10-15 minutes.
- Gently slide a long knife under the crust until loose and slide off cookie sheet onto a serving platter.
- A pizza cutter works well to cut into serving size pieces.
- Serve with whipped cream or vanilla ice cream, drizzled with Aged Lavender Balsamic Vinegar
- I've made this recipe a few times and here's the bugaboo... peaches are drippy, ya'll... I used frozen peaches that we'd put up in sugar syrup. We defrosted, drained, rinsed and drained again. Do what you can to get as much moisture out of the fruit as you can, or you'll have a big 'ole mess in the oven. As is standard with fruit baking, right?