Peach season has just arrived in the Arizona desert. Every year I make jam, pie and whatever new recipe I’ve stockpiled while waiting for the season to start. In a few weeks what I’ve been calling wild blackberries (but I’m fairly certain are Himalayan berries) will be ripe and ready for picking. Since I had last one coveted jar of blackberry jelly from last year’s crop and a little leftover vanilla honey peach butter from my recent peach picking this galette was a perfect way to kick of the season.
The ingredients for this are simple enough and were all already in my pantry. We have both a fall season with citrus and a spring season with fruit so I’m always bound to have a tangerine jam, vanilla grapefruit marmalade or peach jam in my cupboard.The base of the tart was a pretty simple roll out process. I wish I had made the crust for my large tart a little thicker. I did use the scraps for two smaller tarts which worked out great.I definitely regret not following my instincts and using less jam than stated in the recipe. While this was fairly simple to put together it’s definitely a recipe that I think is more of a guideline than a prescription. The little tarts that I eyeballed came out with a much better balance of texture.
I think this tart is great to showcase delicious jam or marmalade. Because the crust and topping are simply flavored the fruit has a chance to shine.