Peaches and Cream Streusel Tart

Prairie peaches are wonderful -- if there are any and this year they are scarce -- a late freeze. But the trees that did produce -- that did not get touched by the frost -- have the most wonderful sweet peaches.

Most of our peaches come from Missouri -- Kansas peaches are rare -- but we do try to buy and enjoy them as long as they are at the Farmer's Market. Peach time is waning, however, and these may be the last peaches till next year.

A new recipe that's really a pie but I prefer tarts to pies and so I baked it in the two inch deep tart tin. It was the perfect pan for this dessert and since it doesn't have a top crust, it truly was more of a tart.

The peaches done to perfection with the creamy filling and the crumbly topping.

It was the perfect tart -- both for a luncheon dessert and afternoon tea.

From a cookbook that I like, Elegant Comfort Food from The Dorset Inn by Jane and Michael Stern. The Dorset Inn is Vermont's oldest continuously operated inn and the current innkeeper does have some great recipes in this book.

Peaches and Cream Streusel Tart

(in the cookbook as Streusel Cream Peach Pie)

1 unbaked pie shell (use your favorite recipe or a Pillsbury refrigerated one)

Filling:

4 cups peeled and quartered peaches

1/2 cup sugar

1/2 t. ground nutmeg

2 eggs beaten

4 T. crem

Topping:

1/4 cup brown sugar

1/2 cup flour

4 T. butter

Preheat the oven to 400.

For the filling, toss the peaches with the sugar, nutmeg, eggs and cream. Pour into an unbaked pie shell.

For the topping, mix together the brown sugar and flour. Cut the butter into the mixture and sprinkle it evenly over the peaches. Bake for 15 minutes, turn the oven down to 350 and bake for another 40.

It's Foodie Friday and with my computer woes, it's been a while since I was able to share a recipe. This one is good and although great with orchard peaches, it would be good with store ones as well.

Join Michael at Designs by Gollum to see what everyone is fixing for this Friday!