Late summer means stone fruits are out in full force, and while I won’t turn my nose up at apricots, plums and nectarines, none is more iconic than peaches! Anywhere I go right now, I seem to run into them. Peach cakes, scones, cobblers, pies—they’re inescapable, even in my own kitchen. Not that I’m complaining. Here are some of my favorite peach desserts from the archives.
What’s easier than pie? This Peach Tart! It’s a sheet of rough puff pastry topped with a fresh peach mosaic and the tiniest amounts of sugar and butter, assembled in no time and baked to golden peachy perfection.
And what’s even easier than a Peach Tart? Peach Crisp! This classic dessert begins with sweetened fresh peaches, gets topped up with an oaty, nutty crumble and is baked until bubbly and begging for vanilla ice cream.
This delicious cheesecake is completely vegan and gluten-free, and sweetened with maple syrup. It’s chilled until firm, then crowned with sliced fresh peaches and another drizzle of maple syrup. It’s non-traditional, but delicious—a no-bake dessert for everyone.
What’s your favorite thing to make with peaches? Let me know in the comments or on social media!
This Plum Frangipane Galette might just be the prettiest thing I’ve ever made.
Do you see that golden crust? Those red and gold plums? The frangipane peeking through? It’s gorgeous.
But looks aren’t everything, so it’s a good thing it’s delicious too. The crust—my favorite all-butter recipe—is flaky as all get-out, and it’s filled to the brim with barely sweetened fresh plums and fragrant frangipane, AKA the almond pastry cream of dreams. It’s so good!
My train of thought is not hard to follow. As this is my third frangipane based dessert in three weeks, you can probably gather that I am on a bit of a frangipane kick right now. But it’s for good reason—frangipane is easy to blitz up in a food processor and works as a perfect foil to any number of summer fruits. I’m already thinking up some ways to incorporate it into my Thanksgiving pies, too!
But I’m getting ahead of myself. Today, it’s all about the plums.
Plum Frangipane Galette makes 1 galette, about 8 servings
Frangipane: 1 cup almond flour or 4 ounces blanched almonds 1 tablespoon all-purpose flour pinch of Kosher or sea salt 6 tablespoons granulated sugar 6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes 1 large egg 1/2 teaspoon pure almond extract
For the Galette: 1/2 recipe All-Butter Pie Dough or other good single crust recipe 3 medium plums, thinly sliced 2 tablespoons granulated sugar 2 tablespoons butter, cut into small pieces
For Assembly: 1 large egg 1 teaspoon water coarse sugar (optional)
For Serving (optional): confectioner’s sugar vanilla ice cream whipped cream
Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.
Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.
Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick (about a 12-inch circle). Transfer to prepared pan. Spread frangipane in a circle, leaving a 2-inch border on all sides. Arrange plums in a pattern over the top, making sure to overlap the slices. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.
In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar, if desired.
Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.
Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve as-is, or with sifted confectioner’s sugar, whipped cream or vanilla ice cream, if desired.
Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.
Of all the wonderful things about cherry season—namely, that there are cherries everywhere and in everything—the lone drawback is that it’s quick. Cherries arrive in the produce section fast and furious, and then suddenly two months have passed and you’re googling pumpkin recipes again. Where does the time go?
I have spent every summer of this blog’s brief existence trying to fill it with recipes highlighting every major warm weather fruit group. There are many (so, so many) berry recipes and a shocking number of peach desserts considering that I don’t care much for cooked stone fruit, but I’m happy if I nail down one cherry treat per year. Lucky for all of us, this year’s Cherry Almond Tart is a notch above the rest.
The secret? Frangipane aka almond pastry cream. It’s easy to make—it’s just a blend of almond flour (or whole blanched almonds), sugar, eggs and a few other baking staples—and is spread into a thin layer between rough puff pastry dough and a bevy of pitted whole cherries. As it bakes, this thin blanket of almond cream puffs up and nearly envelops the cherries, and gets a touch dark on top.
The results are outstanding. Every bite is full of juicy, collapsed cherries, flaky pastry and a soft, thick layer of frangipane. I gilded the lily with some confectioner’s sugar and sliced almonds, but it truly needs no adornment. But, you know, ice cream is never a bad idea.
Heads up that I’m on vacation this week! I’ll be taking Friday off to spend time with my family, but I have an epic ice cream recipe coming next Wednesday. Have a great week, y’all.
Cherry Almond Tart makes one tart, about 8-10 servings
Rough Puff Pastry*: 1 cup all-purpose flour 1/4 teaspoon Kosher or sea salt 5 ounces (10 tablespoons) unsalted European butter (I used Kerrygold) 1/4 cup water or milk of choice, very cold
Frangipane: 1 cup blanched almond flour or 4 ounces blanched almonds 1 tablespoon all-purpose flour pinch of Kosher or sea salt 6 tablespoons granulated sugar 6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes 1 large egg 1/2 teaspoon pure almond extract
For the Cherries: 2 1/2 cups whole sweet cherries, stemmed & pitted 2 tablespoons granulated sugar 1 tablespoon unsalted butter, cut into small pieces
Egg Wash: 1 large egg 1 teaspoon water
For Garnish: 2 tablespoons confectioner’s sugar 2 tablespoons sliced almonds
Note: If you’d like to use frozen (thawed) puff pastry instead of Rough Puff Pastry, start the recipe at the paragraph beginning “Make the tart.”
Make the Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.
Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8x10" rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8x10" rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.
Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.
Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10x14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Use your knife to score a rectangle on the dough, so that there is a 1/2-inch border on all sides. Dock the center rectangle of the dough with a fork. Refrigerate.
Make thefrangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.
Remove crust from the refrigerator. Use an offset spatula or the back of a spoon to spread frangipane in a thin layer all over the docked rectangle. Evenly scatter the cherries over the top. Sprinkle with sugar, then dot with butter.
Make the egg wash. Combine egg and water in a small bowl, then use a fork to whisk them together. Use a pastry brush (or a clean finger) to brush egg wash over exposed crust.
Bake tart for 28-30 minutes, until puffed and golden all over. Let cool completely in the pan on a rack. Remove to a cutting board. Use a large, sharp chef’s knife to slice the tart, then sift confectioner’s sugar over the top. Serve, garnished with sliced almonds, if desired.
Tart is best within 48 hours. Wrap leftovers and keep them in the refrigerator.
Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.
I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.
Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!
Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.
You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…
If you can’t tell, I am all about baking with berries right now. Or no-baking with them, in this case.
That’s right! This lush pink strawberry pie is a completely oven-free operation. It’s cold and creamy with huge strawberry flavor, and just enough chocolate to please anyone who says they don’t like fruit desserts. This is a recipe you’ll be delighted to have in the warmer months. Anything to keep the oven off, right?
No-Bake Strawberry Cream Pie starts with an Oreo crumb crust filled with dark chocolate ganache AKA a “black bottom.” Fresh strawberries are pressed into the chocolate for flavor an texture, though you can skip this particular adornment if you need to make the pie more than a day in advance.
Next up is the titular strawberry cream. I’m sure there are plenty of ways to do this by reducing fresh strawberries, but I took the easy way out and opted for freeze-dried. They’re my go-to for strawberry-flavored desserts; they’re always excellent quality, and I love that they can be crushed and added to anything for a hefty hit of fresh berry flavor. Here, they’re pulverized and mixed with cream cheese, confectioner’s sugar and vanilla before being lightened with fresh whipped cream. In addition to providing the flavor in the filling, the freeze-dried berries also give our pie the most vibrant pink color! I just love it.
As with many no-bake pies, this one needs a chill to set up properly. I prefer to plan ahead and chill overnight, but you can get away with three hours if you’re in a bind. Once the chill time is up, spoon or pipe whipped cream over the top and finish with fresh strawberries. ‘Tis the season after all.
Ganache Layer: 4 ounces dark chocolate, chopped 1/4 cup heavy cream ~8 ounces (1/2 box) fresh strawberries, trimmed & quartered
Filling: 2 1.2 ounce packages freeze dried strawberries 1 1/3 cup heavy cream, very cold 8 ounces (1 brick) full-fat brick-style cream cheese, room temperature 1 1/2 cups confectioner’s sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract
Topping: 3/4 cup heavy cream, very cold 2-3 tablespoons confectioner’s sugar 1 teaspoon pure vanilla extract 5-6 fresh strawberries, thinly sliced
Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.
Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Top with quartered fresh strawberries. Refrigerate crust and ganache while you prepare the filling. If making the pie more than a day in advance, skip adding the fresh strawberries. They may lose their freshness over a long period.
Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.
In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate large mixing bowl, use an electric mixer to beat strawberry powder, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust and use a silicone spatula to spread to the edges. Press plastic wrap to the top. Chill for 3 hours or overnight.
Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. If you want to pipe, load it into a piping bag fitted with a star tip. Remove pie from the refrigerator and discard plastic wrap. Spoon or pie whipped cream over the top. Finish with sliced fresh strawberries.
Slice and serve. Leftover pie will keep covered in the refrigerator for a couple of days.