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Peach Crumble Tart

June 12, 2017

 

I was recently perusing through some cookbooks while at the local library and I stumbled across one cookbook by David Lebovitz, who I happen to follow on his cooking blog. His book is not just a collection of recipes mashed together, but a chronicle of his life and cooking tribulations in the city of Paris where he had moved from America. Although I sigh and wish I could be in France right now, buying copious amounts of cheese, and meandering through centuries-old streets, I’ll just content myself with borrowing a recipe from Lebovitz’s cookbook instead (for now). I did modify a couple of things from his original – namely the use of peaches rather than apricots – and wound up with a delicious peach tart topped with a nut crumble. My kitchen was filled with a delicious nutty aroma with a just a hint of cinnamon as the pie was baking. Although I feel that the next time we make this, Lynn and I will have to serve this with crème fraiche, or even a peach ice cream to truly make this a decadent summer dessert, it was pretty satisfying on its own as well! I’ll pat my shoulder for a job well done, and now I’m off to curl up with Lebovitz’s book and a cup of coffee (or café au lait!)

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