Fuzzy peaches. Alright, I know that Kristie just posted a peach recipe – Kolaches. Which, may I add, were delightful. I ate them non-stop at her house. Summer is long since over in this part of the world…. but  last weekend the farmer’s markets still had the odd container of peaches kicking around. So, last time I was at the market I couldn’t help myself but buy the last peaches of 2009 and turn them into a tart. Sometimes I feel guilty eating fruit in the winter here. Maybe because I know that it’s been trucked here from some warm part of the world and I’m not really supposed to be eating it. Especially on weeks like this… Actually, I think the high today is only 10º with a chance of snow tomorrow…  if I recall correctly, the weatherman may have used the words “tap into an Arctic airmass resulting in plunging temperatures and conditions”- Pardon? It’s October. Is the Arctic airmass really necessary at this time of year? I didn’t think so. I’m going to eat fruit anyway. As we all know, my hubby does not like sweets. He also included pie into this category. In reality, this pie was really just a pile of peaches wrapped in dough and baked. I don’t consider this tart to be in the “sweets” family at all! It’s just a bunch of fruit. He still refused to eat it so I pawned this dish off on my parents. My dad, who is a pie connesuir, gobbled this up in a hurry. This recipe is so easy, especially when you use a food processor. The filling can likely have any fruit subbed in. The original recipes calls for plums, but I used peaches and it turned out fantastic. Rustic Peach Tart (From Moosewood Restaurant New Classics, however, they used plums) Makes one-10 inch pie, serves 8 For Crust: 1 1/3 cups unbleached white flour 2 tbsp sugar 1/2 tsp salt 3/4 cup chilled, unsalted butter 1/4 cup chilled cream cheese 2 tsp fresh lemon juice 2 tbsp ice water For Filling: 1 1/2 pounds peaches 2/3 cup sugar 3 tbsp cornstarch

Preheat the oven to 400ºF. Butter 10-inch pie plate, or a rimmed baking sheet. In a food processor, mix flour, sugar, and salt. Cut butter and cream cheese into 1-inch pieces and incorporate by pulsing in the food processor until the are the size of peas. Mix in the lemon juice and ice water until the mixture begins to form a dough. Shape the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate until ready to roll out. Cut the peaches in half and remove pits. Slice peaches into 1/2-inch thick wedges to make about 5 cups of prepared fruit. Place wedges in a medium bowl and sift the sugar and cornstarch over them. Set aside. Lightly flour a clean dry surface, a rolling pin and the chilled dough. Roll the dough from the center out into a 14-inch circle. Lift and rotate it from time to time to prevent sticking, dusting with more flour as needed. If the dough seems too soft, or sticky, refrigerate for about 10 minutes. Transfer the dough to the prepared pie place or baking sheet. Pour the peaches into the center. Fold the dough to make a border. Bake for 15 minutes. Then reduce over temperature to 350º and continue to bake for 30-60 minutes (*mine took 70 minutes), until the crust is browned and the juices bubble up. Remove form the oven and let cool on a rack for 30 minutes. Serve while still warm.