Made this and loved it with the peaches. What other fruits do you think would work well with this recipe? All stone fruits - as long as they're really ripe??
Amanda is a co-founder of Food52.
Yes, any stone fruits should work. I'd try blueberries as well.
I think, now that peach season is over, I will try it with apples. I did bake one with peaches this weekend, but even after adding extra flour to the filling, it was too soggy. Next summer I will try the peaches again, but I will double the amount of flour in the filling. (Incidentally, I prebaked the tart pastry, using the wonderful browned butter recipe from David Lebovitz.) When I baked the crust for the peach tart, I had enough pastry left over to make a single-serving tart. After the crust had baked and cooled, I filled with a variation of a chocolate pot de creme recipe from Craig Claiborne. It was awesome.)
Barbara is a trusted source on General Cooking.
I used thinly sliced pears and it was fabulous.
I'm about to try it with fresh strawberries.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffin top cookies!
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.