Hillary Davis is an author and food blogger who lives just down the road from Yankee’s offices in southern New Hampshire. But she regularly returns to southern France, where she lived for 11 years, and where she discovered the style of cooking that inspired her book, Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera (Gibbs […]
Peaches and Cream Tart
Photo Credit : Steven Rothfeld from Cuisine Nicoise by Hillary Davis; reprinted with permission from Gibbs SmithHillary Davis is an author and food blogger who lives just down the road from Yankee’s offices in southern New Hampshire. But she regularly returns to southern France, where she lived for 11 years, and where she discovered the style of cooking that inspired her book, Cuisine Niçoise: Sun-Kissed Cooking from the French Riviera (Gibbs Smith; August 5, 2013). It’s a lovely book full of vivid details about daily life in that beautiful corner of the world, and the recipes are calling me to the kitchen with their fresh, vibrant style: Polenta and Tomato Salad (Niçoise cooking is heavily influenced by its proximity to Italy), Late-August Double Fig Salad, Swiss Chard Gnocchi, Caramelized Pork Roast with Olive Jam. And here’s a tart that’s studded with fresh peaches and made with a simple press-in crust. Enjoy!
La Tarte de Madame aux Peches et a la Creme
Total time: 1 hour, 15 minutes
Hands-on time: 25 minutes
Makes: 8 servings
Hillary writes: My first weeks learning how to cook local cuisine with [my neighbor up the hill] were spent baking. One of my favorite lessons was this peaches and cream tart, which I am not sure can be claimed to be authentically Nicoise but which I know came from her mother’s hand-written notes, that were laid out on the table as we cooked. We made the tart, then sat down and ate half of it warm, right out of the oven. A pot of tea was always part of our baking ritual, along with a wee little glass of homemade orange liqueur that Monsieur would pour for us; then he would disappear. Ingredients:Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.
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