Boy, do we miss you all!!! I am going through major Blogland Withdrawl here! And yes, that is an official diagnosis.
We're here in Florida till the end of next week, but I just wanted to share a tiny bit of what our days have been like
There's been a lot of Grandpa love....
Aunt Allie is VERY popular here!
Shopping at a local antique mall...
Yes, I had to be dragged away...
Some things were easier to leave behind...
and some were interesting..
And the Italian market around the corner??? Calls my name every day!
Be still my heart!
SO many goodies
LOVE the prices!
And we came home last night and made this...
Peach Cream Tart
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream
About 6 medium peaches, peeled and sliced (I dip them in boiling water for a minute, then in ice water- peels slip right off)
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
2 tsp ground (pureed, not powdered) ginger
1/2 cup peach preserves warmed with 1 tablespoon frozen lemonade concentrate
Preheat the oven the 375 degrees F.
To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, roll out and pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan or spring form pan. (I used a spring form- my young daughter-in-law's kitchen is still a work in progress and tart pans are on my list for her) Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
**If using fresh peaches, sprinkle with a little lemon juice after slicing.
We'll be back next week with stories, pictures, tablescapes, recipes and a fabulous CSN review
(here's a hint about THAT)
Major YUM in store!!
So- do you miss us?? :)
Buon Cibo, Buon Amici,
Pattie and Allie