Summer is pretty fantastic if you have friends who grow their own fruit. Sure, vegetable gardens are in full swing — but we all know that it is the fruits that makes the world special. Know what I’m taking about? I mean, who here hasn’t been on the receiving end of a neighbor’s overgrown zucchini? Seems everywhere I turn people are offering up their zucchini. Some days I think if I ever see another zucchini again it will be too soon. Thankfully it doesn’t take long to come to my senses and remember that life without zucchini isn’t worth living. A good zucchini has its own way of making the world go ’round y’know.
Today, however, is about the other team: Team Fruit. It has been quite the bounty around here lately. First a huge bag of lemons arrived thanks to one of my mother-in-law’s best friends. She is quite known for her lemons. In fact she has a habit of overexposing them and then freely giving them away once it is apparent that she has too many. They are admired for their size but frankly I think they are a bit too big. On Thursday, Ms. Barrister surprised me with a bag of white peaches from her tree! Look how cute and petite they are with their small white pit!
Peach Lemon Tarts
This is what you will need:
- Frozen puff pastry squares, defrosted. (Or a sheet, cut into whatever shape you want.)
- Fresh Peaches
- Zest of one lemon
- 1 T lemon juice
- 1/3 cup sugar, or so.
- 1/3 cup lemon preserves.
This is how you make it:
- Blanch and peel the peaches.
- Slice into a bowl and toss lightly with lemon juice.
- Add sugar.
- Lay your pastry squares on a baking sheet lined with parchment paper.
- Score the dough with a sharp knife 3/4? along the perimeter.
- Lay out peach slices inside the line you just scored.
- Cook in a 400 degree oven for 18 minutes.
- Check frequently as the pastry will overcook quickly.
- Let cool and transfer to a rack.
- Lightly paint with heated preserves to glaze.