Monday, June 27, 2011


I'm not a gal who likes things that are too fussy, too perfect. I admire people who can created a three tiered cake and decorate it with flawless basket weaved icing. But, as my carnivore recently commented about wedding cake, "if I have to pick between a dessert that looks good or one that tastes good, it's not hard." That's why we like this rustic tart. It is easy, it is super sweet, and even if it isn't the prettiest dessert you ever serve, it maybe one of the tastiest.

To make it gather the following ingredients:
several small peaches and nectarines (I used what came in my CSA that week), about 3-4 cups, sliced
3 tblsp of brown sugar
4 tblsp of butter
1 refrigerated pie crust

First, preheat the oven to 375 degrees. Then remove your pie crust from the fridge. Line a baking sheet with parchment paper and spray with cooking oil. Next peel and thinly slice your peaches and nectarines (this is the only time consuming part). In a bowl, mix the fruit and 2 tblsp of brown sugar. Toss and let set for about 3 minutes. In the meantime, roll out your pie crust on the parchment paper. Pour the fruit mixture in the center and fold the edges of the crust in. No need to worry about making them perfect, just create a barrier. Then dot the fruit with the butter. Dust the crust with the remaining brown sugar. Bake for about 40 minutes. If the crust begins to brown too early tent with aluminum foil.

When the carnivore and I had our large portions of this summer fruit dessert we served it with a scoop or two of all natural vanilla ice cream. Tangy sweet fruit combined with the creamy ice cream was melt in your mouth dreamy.

P.S. I have created a new category to help give you ideas for how to use your CSA goodies. Simply click on the CSA creations link on the right to see more.


  1. I enjoy making these rustic pies as they look so impressive! I have to question why anyone would peel nectarines though! Once peaches are washed I leave the skin on as once they are cooked they are fine, giving extra fibre.


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