- Mini Rustic Peach Tart by Dabblings (tested and photographed by AntoniaJames)
Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read each tester's comments by clicking through to the Editors' Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as an EP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
Congratulations to another great batch of Editors' Picks!
Editors' Picks for Peach Pie or Tart
- White Peach and Lemon Thyme Galette
- Mini Rustic Peach Tart
- Poached Peach and Blueberry Tart
- Just Peachy Pie
- Peaches 'n Honey Cream Tart
- Peach and Rosemary Crumble Tart Tatin
- Cardamom Peach Pie Filling
- Peach Frangipane Galette
- Peach - Basil - Goat Cheese Galette
- Peach and Goat Cheese Tart with Rosemary Cornmeal Crust
- Simple ginger peach tart
Written by: Food52
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8 Comments
Summer O.
September 12, 2011
Thanks Foodgypsy for taking the time review this and for the recommendations, Looking forward to seeing everyone's pear recipes.
Sagegreen
September 10, 2011
Congrats to all the eps. I am just now catching up (a crazy new work schedule). Thank you, ashley_samuel_pierson for testing my recipe and for your lovely review!
ashleychasesdinner
September 12, 2011
You are so welcome! It was a lovely recipe! Congratulations to all the EPs!.
MrsWheelbarrow
September 9, 2011
Thank you, BurntOfferings, for the lovely write up. And wow - what a selection of lovely peach recipes. They are in season about two more weeks - I see a lot of peach desserts in my future.
hardlikearmour
September 8, 2011
Congrats to all! A really lovely crop of recipes.
AntoniaJames
September 8, 2011
No kidding, HLA! There's not a single one that I wouldn't make this afternoon, if I had the time and the peaches. (Alas, peach season is almost over here.) ;o)
See what other Food52 readers are saying.