Rustic Peach Tart

It's hot here in Wisconsin and, while I appreciate the fresh food of summer, I actually hate almost everything else about it. I'm guessing that this is due to the fact that I can't bake. I obviously tossed the no baking thing out the window yesterday, what with the muffins and all, but I loathe turning on the air conditioning and baking in upper-80s weather makes you have to.

Peaches are in season. I had to have some. I also had to bake with some. Initially I had planned to make a pie, but I didn't really want to invest that much time. Thus, a rustic (also termed free-form) tart. This can be done with any fruit or combination of things you want. I've done combinations of plum, raspberry and nectarine in the past.

Rustic Peach Tart
(425* for 45-55 mins.)

For the crust:

1 1/4 cup flour
1/2 tsp. salt
1 Tbsp. sugar
1/2 cup cold butter, shortening, lard (or combination thereof) cut into small pieces
1/8 - 1/4 cup ice cold water

Combine flour, sugar and salt in a bowl and drop bits of the chilled fat on top. With a pair of forks, pastry blender or your fingers work until you have the texture of coarse sand with some larger chunks here and there. Add water, 1 Tbsp. at a time, until dough comes together. Form a disk and place in the refrigerator or freezer until firm.

For the filling:

1 1/2 lbs. fresh peaches
3 Tbsp. sugar
1/8 tsp. kosher salt
1/4 tsp. cinnamon
1/4-1/2 tsp. almond or vanilla extract.

Wash and slice peaches and place them in a bowl with the remaining ingredients and toss gently. Let them sit until you are ready to use them.

Line a baking sheet with parchment paper and, when the crust is sufficiently chilled, roll out the dough into a rough 14" circle. Gently transfer the dough onto the parchment lined baking sheet and spoon the peaches and accumulated juice into the center, leaving a 2" - 3" border. Fold the edges up against the mound of fruit, pressing gently so the folds adhere to one another. Brush with cream and sprinkle with demerara sugar. Bake for 45-55 mins. or until the crust is golden brown and the visible juices are bubbly.

Serve warm or at room temperature with good quality vanilla ice cream.

This is the first time I've used this crust. I usually go with the America's Test Kitchen version which includes a bit of corn meal for stability. When slicing time comes, we'll see if it holds up.

Homemade Ice Cream So Fast Your Head Will Spin

So, I did this on the fly and I neglected to take pictures a.) prior to eating it and b.) before putting it in an unsightly plastic container, but this is such an easy thing to make, given that you have a blender or food processor and 5 minutes to spare. I was skeptical when I came upon the idea, but not having the motivation to bake and wanting something sweet, in I dove.

This would make the perfect complement to a cookout with friends. It takes so little time and no hot oven. It is sweet, fruity and fresh tasting. I am pretty sure I will make it again, as I've learned I have little patience for the ice cream maker we bought and the space it requires in our tiny freezer for lengthy periods prior to even making ice cream.

Fast and Delicious Homemade Ice Cream
(serves 3ish)

12 oz. frozen fruit (I used raspberries and blueberries, some I had frozen myself and some store-bought)
1/2 cup sugar
2/3 cup heavy cream (though yogurt or milk would surely work)
1/2 tsp. vanilla

Toss all ingredients into food processor bowl and let go until consistency is even and fruit is cut up. It should be the texture of soft serve.

Should you have leftovers, pop it into a freezer friendly container and press a layer of plastic wrap over it to prevent freezer burn and freeze.

Blueberry Scones and 1st Week CSA Share

I have been unusually busy of late and our social calendar has us doing something almost every weekend these days. This is our last (so far) empty weekend until the 11th of July. So if there's been a dearth of posts, it's due to my not having time. I am in the kitchen doing stuff, but I don't always remember to take photos or it doesn't come out as pretty as I'd like. (Note: I only share that which I deem cosmetically pleasing.)

Today was the 1st day in our 19 week CSA share season. A CSA is also called a farm share. You contact a local farm offering such a program, pay a set amount and end up with lovely farm fresh produce that varies throughout the season. Madison's own local organization (MACSAC) is a great resource if one happens to be interested in such a thing. They can answer a lot of questions and even have a low-income assistance program.

As seen in the photo, we received a head of lettuce, a huge bag of salad greens, a bag of spinach, salad turnips with their greens and a bunch each chives and garlic scapes. I am excited to see what the rest of the season brings and, after being anxious for this day since January, I was not disappointed.

We also received a basil plant from our farm and it has taken up residence on the roof of Sjölind's Chocolate Haus with the herby cousins I'm cultivating (thyme, parsley, oregano, more basil and nasturtiums). The cousins are currently in micro stage and I did a bit of thinning yesterday. Luke was wondering what was taking so long when he came out to check on me. He found me hunched over a pot of basil saying, "I'm having to make Sophie's choice over and over again!". Fortunately, I was able to transplant the larger ones into another planter and I took the thinlings home as "microgreens" and used some both in my eggs (from another local farmer, we receive a dozen a week) this morning and on my salad with dinner.

I've also been making a lot of scones lately. I tried my hand at blackberry and, while tasty, they were not pretty and the seeds were simply too large for me to really be rapturous about them. Then I tried blueberry and hit the jackpot. I've made 2 batches so far and they've both been delicious.

Blueberry Scones
(425* for 15-20 mins. - makes 8)

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/8 tsp. salt
6 Tbsp. chilled, unsalted butter
1 cup fresh blueberries, washed and picked over
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 cup milk

Preheat oven to 425* and line a rimmed baking sheet with parchment paper. In a medium bowl combine flour, salt, sugar and baking powder. Using the large hold of a box grater, grate the butter into the flour mixture and, using a pastry blender, fork or fingers, combine until the mixture resembles coarse crumbs.

Add liquid ingredients to dry and gently fold in blueberries. Turn dough out onto a lightly floured surface and knead 4 or 5 times for a cohesive dough. Press dough out into a 7" round and cut into six equal triangles. Arrange on baking sheet and brush with cream, sprinkling with demerara sugar if desired.

Bake scones 15-20 mins. until they are lightly browned. Remove from oven and cool on a wire rack. Serve warm with butter or at room temperature. They are excellent plain and I recommend freezing them should they sit around too long. Because of the fruit, they tend to mold a bit soon. I just take one at a time in the freezer and microwave it for 30 or so seconds at 40% power.