Old Timey Peach Tart

There are no measurements here; part of the charm of these recipes is that they have been shared from generation to generation, meaning nothing is written down. “They’re all in here,” Jackson says as he points to his head.

August 28, 2015


Take some freestone peaches. (Or, you can use blackberries or dewberries, which Jackson says, “makes your tart tart!”) Peel, halve and slice. Add a little vanilla to the fruit, stirring to incorporate it all. Make your dough. (Any dough recipe will do.) In a hot cast iron skillet, layer peaches then dough, peaches then dough, until your ingredients are used up. If you like your tart sweet, you can add a little bit of white sugar. Dot the entire thing with a little butter. Finish in a 350° oven until top of tart is golden.

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