For some reason I hate reading directions, they make things sound too complicated. Most of the time, I have better luck with simple trial and error. But it's been just over a year since I started this blog and I really want to sharpen my picture taking ability (no pun intended.) Lately I seem to be in a rut when it comes to photos...I just don't like the way they look. Without a fancy DSLR camera, there is only so much I can do. But I have seen several blogs where the food photography is all from a point and shoot. So please bear with some experimentation for a while. My brain can't quite grasp all the camera jargon that's out there...should I go supermarco or normal? why is my white backdrop blue in one shot and yellow in another? Does the sun always have to disappear/or shine too harshly after the 10 minutes it takes to set everything up? My goal is to be able to take only about 5 clear pictures per recipe (instead of 500.) And I know practice makes perfect, but my Augustus Gloop camera goes through batteries like candy. At least I've come a long way from this. Yikes!
With that said, I'm happy to say that this peach tart was a refreshing surprise. I love to eat peaches, but it when it came to desserts, they're a bit on the sweet side. This tart was sweet, but not intrusively so. Dorie is brilliant. She knows exactly how to create perfect pairings. In this case it was peaches and almonds. In this recipe, the peaches are covered in a almond custard-like cream filling. I would have been content to leave it at that, but the custard is covered with a crisp almond streusel. The mix of soft almond cream, crunchy almond topping, sweet juicy peaches, and my favourite sugar cookie-like crust was pure bliss! It's the perfect way to use up peaches (as though they last very long.)
Thank you, Rachel, for an excellent late-summer Tuesdays with Dorie pick! For the recipe, please visit Rachel's beautiful blog, sweet tarte.