Well wow. I've been running around like a headless chicken here lately. Two weekends ago was Charleston, last weekend was South Bend, and now I'm officially at my first day of classes for grad school. Um, shitshitshit. Y'see, I have a whopping 2.5 months before the wedding, and have no idea how I'm going to fit that in with 3 classes, research, TAing and well (god forbid) having a life. Not sure at all. But at least we have officially taste tested and approved two of the four wedding cake flavors. They're good ones. Keepers. My dad complained that I've stuck him with all of the leftovers from the two flourless chocolate cake recipes we trialed, but I think he's just jealous that he's not getting the taste testers for the chocolate stout cake recipe too.
But that, of course, has nothing to do with a particularly crunchy and custardy peach tart, does it? Unfortunately, that's because this was made a whopping 3 weeks ago, before all of the traveling mayhem and when I actually had the time to go to the farmers market. I can't wait to make it back there this weekend, because I'm dreaming of all things peach - peach cobbler, peach pie, peach ice cream... Not that this wasn't a wonderful summer introduction to peaches. It was perfect - I have an inordinate love of Dorie's sweet tart crust, the peaches were perfectly ripe, and the custard wasn't too eggy and added just the right amount of richness to the whole thing. And really, you can't go wrong with almond crisp topping.
So when I need a break from the chocolate stout cakes and the carrot cakes, I think I know what to turn to. Peaches. Millions of peaches.
What, you thought I'd be able to resist? How little you know me :)
Last Week: Oatmeal Breakfast Bread
Next Week: Espresso Chocolate Shortbread Cookies