In this week’s Martin & Sylvia, “The Enchanted Frog”, Martin and Sylvia head to their neighbor, Mrs. Brown’s, farm to escape chores and hopefully enjoy a slice of her peach pie. They find Mrs. Brown having her quiet “idea time” by the frog pond. When the children join her in her watchful place, they find the best magic flows from the quietest spot.
I don’t know about magic frogs, but there’s definitely something enchanting about peaches in late August. Whether you pick them from the orchard or the grocery store, their sweet, heady smell is one of summer’s last gifts.
For this week’s recipe, I’ve paired some of those fragrant peaches with another late summer favorite—raspberries—to make a rustic tart.
While you could easily use this filling to make a proper, covered pie, too, I love the way the opening at the top of this tart lets you peek in at the vibrant colors of the fruit.
Add a few sprigs of thyme—which gives the whole dessert a mysterious savory backdrop—and a scoop of vanilla ice cream, and you’ll be in for a magical experience, indeed!
Rustic Peach Tart With Raspberries and Thyme
(Makes 2 Tarts)
3 large peaches
1 cup raspberries
2 teaspoons brown sugar
Leaves from 4-5 sprigs of thyme
1 tablespoon flour, plus more for rolling out the pie crust
2 prepared pie crusts (store-bought or homemade)
1 tablespoon melted butter
Vanilla ice cream (optional for serving, but strongly recommended!)
Prepare a large saucepan about half full of boiling water and a large bowl full of ice water. Cut the peaches in half and gently lower them into the boiling water for about 4 minutes, then quickly plunge them into the ice bath. Once the peaches are cool enough to handle, slip off the skins and pull out the pits.
Cut the peach flesh into chunks and—using a large bowl—toss it together with the raspberries, thyme leaves, and brown sugar. Allow the fruit, herbs, and sugar to meld together for at least 30 minutes and up to 8 hours.
When you’re ready to bake, preheat your oven to 400 degrees and cover two baking sheets with parchment paper. Then, mix the tablespoon of flour into the fruit.
Next, dust a cutting board with a little more flour, place one of the pie crusts on top, and roll out it out into a circle roughly 12 inches wide. Move the crust to one of the parchment covered baking sheets, then spoon half of the filling mixture into the center. Being careful not to tear the crust, fold the edges up over the top of the pie filling.
Repeat with the second pie crust, then brush the tops of both tarts liberally with melted butter. Put the tarts into the oven and bake for 45-60 minutes. For more even cooking, rotate the tarts—left to right, front to back—every 15 minutes or so. They’re done when the top crust is starting to turn golden and the filling is bubbly.
Serve with a big scoop of vanilla ice cream on top.
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About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred year old house near the prairie with her sweet husband, two pre-schoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion--showing people that cooking for themselves can be healthy and fun--in her weekly Sparkle Kitchen posts.
When Meryl isn't writing for Sparkle Kitchen, you can find her on her personal blog, My Bit of Earth, where she writes about chickens, babies, knitting, gardening, food, photography, and whatever else tickles her fancy on any given day.