I’m sitting at the airport with facing a giant window looking over a rough walkway leading to our small aircraft.
A broken duffle bag.
Phone with no signal
A rather crazy start to my Saturday.Balancing my backpack under one arm, I’m trying to focus on reading David’s amusing story in Copenhagen of spilling oats on his son’s head whilst trying to nurse him, eat a snack and work on his laptop all at the same time (Green Kitchen Stories). Luise ended up spending a long time calming Gabriel down. Somehow my situation didn’t’ seem all that different. Foreign City. Multi-tasking. Things not exactly going the way they should. Seems like the usual story.
Trying not to get frustrated, I sit here typing away furiously, focusing on my next blog post. I felt bad for Zoe too who was walking around trying to pick up a snack for us at the store.
Maybe thinking about peach pie might be a rather great distraction?
Actually…I have to say it is a perfect interruption to my mishap day. Juicy, sweet peaches dusted with coconut sugar, vanilla and roasted cinnamon; not to mention that fantastically nutty-crunchy crust. If there is one thing in the world that cheers me up its food. Well to be more precise, dessert.To me, the crust is what distinguishes a good tart to a great tart. It has to be perfectly crunchy, and has to have the right balance of crust to fruit ratio. Sometimes I eat a tart and get so disappointed when there isn’t enough crust, the whole filling overwhelms the entire thing. But this tart is different. Freshly sliced peaches with simple additions of vanilla bean or roasted cinnamon (that I had miraculously discovered at Walmart) makes this dessert heavenly.
I love this gorgeous summer tart for so many reasons. Simple, rustic and perfectly in balance. There is something elegant and beautiful about thinly sliced peaches that are layered delicately on one another. Like I always say – you feast with your eyes first, nose second and tongue last. Any neuroscientist will tell you that without your senses working together, it is impossible to enjoy any food. Our little Columbus apartment smelt like fall when we pulled out the tarts especially with the added depth of the roasted cinnamon. The dark caramelized peaches sat in their sweet juices that had oozed out from the heat of the oven. The crust held up beautifully like a plate of its own to retain all the amazing flavors.
Thinking of Peach Tart, makes me miss the amazing 12 weeks we had spent here in Ohio – travelling, working, tasting, networking. Today wasn’t exactly the ideal end of our time here– but somehow it made leaving much more real. Whether the ending is desired or not, there is always something to learn; something new to look forward to. My rather eventful day just make me realize that wherever we are, whatever happens it is important to focus on happier thoughts. Peach Tart. Food. Summer. Pie Crust. Dessert.
Serve it with a dollop of yogurt or freshly whipped cream and it will brighten your day.
- 1 batch of The BEST Grain Free Pie Crust (use 2 tbsp of maple syrup) OR your Favorite GF/Vegan Pie Crust
- 2 Yellow Peaches (depending on the size)
- 2 tbsp coconut sugar
- 1 tbsp cornstarch
- ½ tsp roasted cinnamon
- zest of 1 lemon
- Garnish: Peach Preserves
- Oil two 6" tarts pans well.
- Divide the dough into 2. Shape the dough into the pie crust.
- Bake crust for 10 minutes.
- Mix the sliced peaches with the remaining ingredients for the filling.
- Arrange in a overlapping flower patter over the crust.
- Sprinkle 1 tbsp coconut sugar and almond flour over.
- Bake for 5-10 minutes. Brush the tart shell, peaches with some peach preserve. Serve with ice-cream/cream.
(This post is featured on Weekend Potluck, Hearth and Soul, Full Plate Thursday)