If this recipe and the local peaches in the markets have you craving a slice of pie or square of cobbler, but you don’t want to turn on the oven, head over to the Lafayette Peach Festival on Saturday.
The annual free festival starts at 9 a.m. and runs until 4 p.m., serving 600 peach pies, cobbler and 2,500 peach smoothies.
Morton’s Orchards of Palisade will have more than 30,000 pounds of organic peaches for sale along Public Road — at Cleveland, Kimbark and East Chester streets.
Entertainment includes live bands, a kids stage, art, crafts, antiques and dance performances. A food fair features turkey legs, falafel, barbecue, roasted corn and other savories.
A shuttle service will run from the parking lot at South Public Road and South Boulder Road.
Rustic Peach Tart
If you’re making dough, you might as well make two and have one in the fridge for the next batch of fruits. This dough works with any seasonal fruit. Makes dough for two tarts, filling for one. Adapted by Kristen Browning-Blas from “America’s Test Kitchen Family Cookbook.” Tested at high altitude; serves 10-12.
Ingredients
DOUGH
2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
14 tablespoons unsalted butter, cut into 1/4-inch cubes, chilled
2 tablespoons cream cheese
2 tablespoons heavy cream
3-6 tablespoons ice water
FILLING8 (about 1 pound) peaches
3-5 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter
Directions
In a food processor or bowl, combine dry ingredients. Scatter butter over flour mixture and pulse or cut in until butter is pea-sized and coated with flour. Add cream cheese and blend. Add cream and just enough ice water to get dough to hold together.
Divide dough in two onto sheets of plastic wrap, and press into discs. Wrap and refrigerate at least an hour, or up to two days. (Freeze up to two months.)
Lightly dust a large silicone mat or sheet of parchment paper with flour. Roll dough into a 14-inch circle. Place dough (still on parchment or mat) onto baking sheet and refrigerate about 20 minutes.
Put oven rack in lower-middle position and heat to 400 degrees.
Over a large bowl, cut peaches (peeled or not, depending on your preference) into 1/4-inch slices. Add about 3 tablespoons sugar and taste for sweetness. Add vanilla and stir.
Mound fruit in center of dough, leaving a 2- to 3-inch border around edge. Dot with 2 tablespoons butter. Fold edge of dough over fruit, overlapping dough every couple of inches. It does not have to be perfect.
Brush dough with water and sprinkle with sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 to 55 minutes.
Leave tart on parchment; lift onto wire rack to cool for 10 minutes. Then, using a long spatula, loosen tart from parchment and carefully slide tart off parchment/mat onto wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve with vanilla ice cream.
