Husband has a charming habit of sending me links to recipes for inspiration. Generally these love notes coincide with longish plane rides and I pray have more to do with his longing for home than his boredom in the skies. I keep these recipes in a Husband Pleasing file in Evernote. If I was a really good wife, I would fulfill his culinary desires and welcome him home from tiresome business trips with the requested recipes prepared and plated. But, why would I start that kind of crazy precedent?
Last week when Mrs. Kravitz showed up with a brown paper bag, I assumed she came bearing Friday afternoon happy hour provision. A bag full of perfectly ripe Fredericksburg peaches may trump our favorite summer wine. Maybe.
With the first peaches of the summer in hand, I pulled up one of the recipes Husband clipped for me. Inspired by Cocina Marie’s shared love of Texas peaches, I whipped up a Rustic Fruit Tart for Husband. Just in time for his arrival home.
Rustic Fruit Tart with Blueberries & Peaches
(adapted from Cocina Marie)
4 ripe peaches, peeled and sliced
1 cup blueberries
1/4 cup sugar
1 1/2 cup flour
3/4 cup sugar
1/8 tsp salt
8 tbs butter, cold and cut into pieces
1/4 cup milk
2 tbs water
1 tbs sugar in the raw
Preheat oven to 350 degrees.
Place fruit in a bowl. Sprinkle with sugar. Set aside.
In a food processor, pulse the flour, sugar and salt until crumbly. Add butter and pulse until the the mixture resembles cornmeal. Add milk and pulse until the dough is formed. Scrape sides and dump the dough onto a lightly floured surface. Work the dough with your hands until it is well combined and formed into a round disc. With a rolling pin, roll the dough until it is roughly 12 inches in diameter. Place the rolled dough on a baking sheet lined with parchment paper.
Drain any juice from the fruit. (Save the juice for blueberry-peach lemonade!) Place the fruit in the center of the dough. Using your fingers, fold the edges of the dough over the fruit to create a rim about 2-3 inches wide. Work your way around the dough, folding as you go until the tart is formed.
Whisk the egg with water. Brush the egg wash over the dough and sprinkle generously with the sugar in the raw.
Bake the tart at 350 for 45 minutes. Or until the tart is golden brown.
Add this recipe to your summer ‘must-make’ list. Your people will thank you.