“Everything” now is about preparation for harvest. Parcel inspections, maturity tests, last minute trimming… cleaning vats and tubes, dry runs of pumps and cooling systems, organizing equipment and helpers…
In the midst of “everything” it is an astounding fruit year. We’ve been blessed by an extraordinary season’s end: sunny, warm, dry, breezy – perfect.
And thus, more everything just came in around the harvest moon: wild peaches, figs, hazelnuts, pears, some of the apples…
Even the oaks could be heard in the night silence, releasing their acorns like pensive, fertile drops of rain.
Time of abundance. We have to Tarte-Everything.
Recipe for Harvest Moon Peach & Hazelnut Tarte Sablée
A big bowl of Fresh Peaches
A small bowl of Hazelnuts
Ingredients for the Pastry Crust Sablée:
Flour with raising agent – 210 grams
Ground Hazelnuts or Almonds – 50 grams
Sugar – 75 grams (Henri uses less: 50 grams Brown Sugar)
Butter 110 grams, cut in morsels
2 eggs
pinch of salt
Shell the hazelnuts and roast in the oven at 340 – 350 ° Fahrenheit (160 ° Centigrade) for about 10 to 15 minutes.
Prepare the Crust:
Mix the dry ingredients in a bowl and put into Mixer. Add the butter and mix until you have a “sandy” texture. Add the eggs and mix until a ball forms. If the mix is too wet, add a little more flour. Wrap the ball in cling film and put in frig for an hour or so.
Remove from frig and press into a buttered pie pan (or skip the butter and use a sheet of baking paper.)
Bake at 360 °F (180 C °) for about 15 – 20 minutes. (My oven is hot so I bake at 160 degrees C °) Remove when it has browned slightly and is the texture of a cookie. Let cool.
Slice the peaches and arrange peaches and nuts on the crust.
Bake at 360 °F (160 C° – 180 C °) for about 15 minutes – just until the peaches have started to melt.
Delicious warm or cool.
5 thoughts on “In the Midst of Everything – Tartes!”
Yummy!
Our fruit here (esp the apples) are just falling off the trees from too little rain (can you believe that, in Normandy!). The villagers say the apples are “piqué” (which is true our apples from the tree lack taste this year). Yet our greengage were yummy.
I hope you have found a way to keep all those lovely figs for the winter.
Thank you for the recipe, I can’t wait to try it (our neighbors have just given us a huge amount of pêche de vigne).
A feast for the eyes as well as the palate!
Mary tes textes font naitre mon sourire du dimanche matin … Je me réjouis à chaque fois avant de découvrir ce que tu nous a préparé, je lis, me régale, l’émotion est là avec l’envie de te suivre dans la nature généreuse. Puis je fais suivre à Guillaume…
Je vais justement préparer une tarte aux pêches aujourd’hui, quelle belle coïncidence! Je penserai à vous en m’inspirant de la recette.
Embrasse bien tous ceux qui sont avec toi!
Love
Dear Mary,
Every fifteen days, your blog – your friendly rendez-vous – is a deep pleasure, expected one, a gift of my friend Mary. I love to read you and let you drive me through your mind and La Tourbeille.Thank you so much.
Plaisir que j’ai fait partager hier soir à une amie qui avait amené une bonne bouteille de son vin blanc, produit de son terroir dans le Jura – Motet-Besuche, tout petit village de 300/400 habitants -, bien loin de votre Dordogne. Je lui ai montré ton blog, a été très admirative et a désiré le recevoir aussi pour le déguster. Elle va prendre sa retraite là-bas, et se demande si à son tour, elle pourrait s’en s’inspirer pour faire rayonner son plaisir du vignoble.
Je te donne son adresse mail si tu veux bien : nathalie.beau70140@gmail.com
Je vous embrasse fort John et toi, et souhaite avec vous que les vendanges soient à la hauteur de vos espérances…. Grand bonheur .
Camille
These tarts are killing me!
Spoken like an American.
I hope there is some fruit left for my October visit … looking forward to cooking in your kitchen.
LOVE