I knew taking care of a baby would be hard, but I thought that since I would be at home full time I would actually have more time to devote to my blog. I would bake during naptime, take and edit photos while John played happily, and write posts at night after he’d gone to bed. Well, John rarely takes longer than a 15 minute nap unless I’m holding him, he almost is never happy when left on his own, and by the time he goes to bed I’m too tired to do much else besides watch some TV and then drag myself to bed.
Not exactly what I pictured, but we’re all adjusting and things are getting better. For example, I had the time last weekend to bake this beautiful peach crumb tart. And I’ve even found a few spare moments to tell you about it.
I had a comment on my reader survey calling me out for using only one pie crust recipe in all of my pies (most recently in these blueberry galettes). She wanted to know what I thought of the Cook’s Illustrated ultimate no-fail pie crust and while I was aware of that recipe, I’d never tried it myself. So I decided to put it to the test with this tart. It uses vodka to help keep the dough moist and pliable while mixing and rolling, but evaporates during baking to leave the crust flaky and tender. I made one adjustment to the recipe, and that was to use only butter and not a butter and shortening combination. In my experience, I can get a perfectly flaky crust using only butter and the flavor is far superior.
I liked how the crust turned out. The dough was much less crumbly than my other recipe, though I under-floured my working surface and had some issues with sticking while I rolled it out. The baked crust was very flaky, but I missed the flavor that my crusts usually have thanks to the addition of buttermilk. My verdict, both recipes are winners, but I still prefer the recipe I’ve been using. I’ve been thinking of doing a pie crust tutorial for a long time, and I think I’ll probably do that soon.
Let’s talk more about this tart. It’s like a pie and a crisp all rolled into one and I absolutely loved it. It was fantastic with some local peaches I picked up from the farmers market, but it would be equally good with whatever other fresh fruit you have on hand. I have made a version of this tart with a mixture of blackberries, blueberries, and raspberries and it was equally plate-licking good. This tart is best served warm with a scoop of vanilla ice cream or whipped cream. Plan on it not lasting long, it will be gobbled up before you know it.
You may enjoy these other summer pies and tarts:
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