Peach Tarts

Anna and I have been picking fruit a lot recently. Generally its either preceeded or followed by a rollerski, which means you can eat more fruit while you're picking it (you have to taste test each tree!). Last week the peaches and nectarines were out, as well as ginger golds and honey crisps (two of my favorite types of apples). We also got a bunch of raspberries--they were so good that you'd fill the whole pint box, eat it, and then refill it. Anyway, I made a peach tart, and it was delicious. Recipe follows.


Crust:
4 tbs butter
2 tbs lard
1 1/4 C flour
1/2 tsp salt
~2 tbs water

In a food processor, mix the flour and salt. Add the butter, and process 5-7 times. Add the lard, and process 5-7 times. Add water 1 tbs at a time (or if you have a spray bottle, spray it) until the dough just sticks together when you push it between your fingers. Roll it out and put it in a pie pan. Poke some holes in the bottom with a fork to let steam escape. Bake at 375 for ~10 minutes until its pretty much cooked. It should feel hard, not doughy.

Filling:
6 peaches
2 tbs sugar

Peel your peaches, put them in a bowl, and sprinkle the sugar over them. Let them sit for 10 minutes. Then spread the slices in an artistic manner over the crust, including some of the sugar syrup.

Bake the tart at 375 for another ~10 minutes, until the peaches are soft. Let it cool before you dig in :)