Summer’s End and Peach Tarts

By all these lovely tokens September days are here, With summer’s best of weather And autumn’s best of cheer.   –Helen Hunt Jackson

There is a time in the last few days of summer when the ripeness of autumn fills the air.   –Rudolfo Anaya

 

Hey there– I’m wondering if autumn is rolling in where you are.  It’s just starting to come for us and I’m savoring the September warm (but not too hot!) days and summer fruit still in piles at the market.  This week I picked up a few peaches for tarts.

You can get these pretty tarts in the oven in about 10 minutes–so easy. They’re the perfect light ending that last summer meal.

PEACH TARTS ON PUFF PASTRY
1 sheet puff pastry, thawed*
2 large ripe peaches
4 oz. cream cheese
a few shakes of cinnamon
2- 4  tab. honey
serve with:  ice cream

Cut the puff pastry into 6 squares with a pizza cutter (or a sharp knife).  Lay the squares of pastry onto a baking sheet that has been lined with parchment paper.

Divide the cream cheese into 6 parts and spread it over the pastry, leaving a 1/2 inch margin around the edges.

Slice the peaches thinly (leave on the skin) and layer them over the cream cheese. Dust the peaches lightly with cinnamon.

Pop them into a 425 degree oven for 20 to 25 minutes until the pastry is puffed around the edges and the peaches are tender.

Drizzle honey over the peach tarts and serve them warm with ice cream or whipped cream.  Enjoy!

 

And just want to say Good Bye Summer by collecting these memories all in one spot.  I’ll miss the golden days and good times with family & friends in these long and lzy summer days…

Kicked off summer with Grammy Camp— love reading and creating and laughing with those girls.

     

 

We began the 4th of July with a breakfast & beach walk along with dear friends.
     

 

Family came in fo the weekend to celebrate Nick & Alyssa’s beautiful wedding.


John & Laurel took us in for a great week in
Wisconsin— lots of boating, evening walks, good meals and time to talk…

     

 

The Monday night friends rounded up a few times for lunch over our summer break.  Love those beautiful faces.

 

A bunch of family met up rustic little cabins for 5 days of hiking, s’mores and campground meals at Sequoia and Kings Canyon National Parks.  Loved having the grand-girls at arm’s length and waking under those glorious trees!

     

 

And finally there were a couple trips up to San Francisco to dote on grand-kids and to welcome new grand-guy, Oscar into the world.

   

Ah Summer, going to miss those long bright days, times with out & about with people we love.  But the joys of Autumn are around the corner.

 “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.”

―E.B. White, Charlotte’s Web

 

And P.S.  — here’s a few more favorite peach recipes:
Avocado Chicken with
Chipotle Peach Salsa

 

Fresh Peach Cobbler

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Peach Crostata

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Peaches & Cream Tart

 

 

 

 

  

 

Chocolate Croissant Braid

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Hey there– Love this little pastry because it reminds me of a corner coffee cafe across the street from Cal,  where our Ani went to college.  When I’d go up to visit, we’d sit under the trees and watch hundreds of students stream by.  Our usual was tea and chocolate croissants.

So when I came across this recipe, I was on it!  I think one of it’s chief virtues is that is has a great effort to appearance ratio– so super easy, yet pretty on the plate.  Plus puff pastry wrapped around chocolate??!!  It’s a yes. Delicious warm from the oven!

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CHOCOLATE CROISSANT BRAID
1 sheet frozen puff pastry
4.4 oz. chocolate bar (milk or dark)
1 egg
2 to 4 tablespoons sliced almonds
2 tab. powdered sugar

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Lay the puff pastry on a baking sheet that has been lined with parchment paper.  Let it sit and defrost 30 to 40 minutes and then unfold it to a rectangle on the parchment.

Lay the chocolate in the center of the puff pastry and then cut 6 to 8 strips of dough along the long sides of the chocolate.  Cut off the corners of the pastry.  And next fold the top and bottom of the pastry over the chocolate.  Finally, “braid” the strips across the pastry to cover all the chocolate.

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Beat the egg in a small cup and stir in a splash of water.  Then use a pastry brush to “paint” the egg wash over the top of the pastry.

Put the pastry in a 400 degree oven for 10 minutes.  Then pull it out and sprinkle the almonds across the stop.  Slide it back into the oven for 5 to 10 minutes more until the pastry and the almonds are a nice golden color.

Let the pastry cool for just about 10 minutes and then dust it with the powdered sugar shaken through a sieve.  Very best eaten warm from the oven!

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Apple Tart

Hello all–  OK, so it’s October!! But where are the cold, crisp days?  When can I pull on my jeans can comfy sweaters?  And build a fire in the fireplace?!!  I think it’s suppose to be 95 degrees today.  Yikes!  But at least I can do a little apple baking and pretend that it’s really fall.  So here’s a truly easy apple tart.  I think you’ll like it while you’re waiting for sweater weather wherever you are…

APPLE TART
1 whole sheet of puff pastry*
3 apples, peeled, cored and cut into thin slices
1/4 cup brown sugar
1/2 tsp. salt
a little powdered sugar
That’s all!

Take the puff pastry out of the freezer and separate the two sheets.  Set one out to defrost for 40 minutes or so and trundle the other one back into the freezer for next time.  When it’s defrosted unfold it and place it on a cookie sheet sprayed with cooking spray.  Arrange the apples tidily on the pastry, leaving at least a half inch border all the way around.  Sprinkle the apples with the salt and brown sugar.  Pop it into the oven for 18 to 20 minutes until the crust is nicely browned.  When you take it out of the oven, remove it to your serving platter quickly, so it’ doesn’t stick to the cookie sheet as it cools.  When it’s cooler dust on the powdered sugar with a sieve.

Serve it up warm or cooled.  Whipped cream or ice cream is always welcome on the plate along with your tart!  Happy Autumn!

*Puff pastry comes in a box with 2 sheets in the freezer section at the grocers.  I think I’m going for chocolate croissants with the sheet I haven’t used yet!  Let you know how that comes out!