Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, September 17, 2009

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!



19 comments:

Southerncook said...

Oh Martha, this looks and reads as a fabulous tart. Have made a copy and will make it soon. I better make it soon since all our GA peaches are gone but we are seeing NC peaches here. I will try to pick some up this weekend to make this golorious tart. I MUST check out that cookbook also.

Carolyn

Michael Lee West said...

I've been craving peaches--this tart won't last a day at my house.
:-)

Kate said...

This looks so good. I am afraid I would over indulge if I came close to it!

Christi @ A Southern Life said...

Okay, drooling is definitely not ladylike, so, I must stop. Perfect recipe for some Arkansas peaches!

laurie @ bargain hunting said...

Oh that looks so great! My mouth is watering! Thanks so much for sharing this recipe. I hope I can find some good peaches! laurie

~Country Lady~ said...

Oh this sounds so delish!! Peaches are gone for us this year, but I have printed and will file this recipe away for next season. Thank you for your wonderfully inspirational blog. If I didn't know better, I'd think you are THE MARTHA...Martha Stewart. You are very talented. I appreciate you sharing your talents with us.

bj said...

O HONEY....I am going to have to make one of these and SOON! Thanks so much.

Foodie with Little Thyme! said...

Beautiful tart and I'm enjoying getting to know your blog and you.

Bill said...

Hi Martha,
I say the same thing to you so often ... that every recipe you prepare, and share with us, looks beautiful and sounds absolutely delicious! Well, this is no exception!

I enjoyed your pre-theatre dinner party post too. Sorry to hear that you had computer problems ... that can be so frustrating!

Hope you have a relaxing, enjoyable weekend! Thank you, as always, for your visits and kind comments. I appreciate you!

Warmest regards,
Bill

Heidi said...

Hi Martha,
Oh, that peach tart looks delish!!
I could go for a piece right now. Thanks for sharing , I'll buy a big bag of peaches at the farmer's mkt this Sat.(they are still very plentiful here) and try out your recipe.
XO
Heidi - Heart and Home

Karen at Nittany Inspirations said...

I love using fruit which is in season. The stores are full of wonder peaches and your recipe is the perfect use for these peaches.

ButterYum said...

Peaches and Cream... certainly one of the most loved flavor combinations! Lovely!!!

Amy said...

Can I come over for a slice? Looks soooo good!

Mary said...

What a perfect recipe for peach pie.
I'm so glad you posted it for us - we still have peaches in our local markets and I'm having guests this weekend. Now I know what are dessert will be. Have a a great day.

2Sammi said...

Martha

The peach tart looks wonderful, where did you find the deep tart pan. I think this is on the menu for the weekend.

Renee

Peg @ Bloomfield Farm said...

I sat down to read some blogs while supper is cooking. I am so hungry I could eat the WHOLE tart. It looks so good!

How are you doing with the new Mac?

Martha said...

Love the new Mac.

I got the pan at Williams Sonoma.

Joyce said...

Makes a wonderful presentation.
Joyce

Karine said...

Your streusel tart looks wonderful! A great way to enjoy peaches :)