Peaches… just another word for SUMMER, here in Rhode Island.
While flipping through the latest issue of Food & Wine magazine, I fell in love – with the Double-Peach Tart recipe by Bill Bowick. I have no choice, this recipe must be shared.
Active: 45 MIN; Total 3 HR (Who knew heaven was only 3 hours away??)
Bowick uses peaches two ways in this tart: He bakes them into the filling, then piles slices on top just before serving. When asked whether to accompany the dessert with ice cream or whipped cream, he responds, “Why not have both?” – This sounds like my kinda guy.