Peach Lemon TartsWhich team are you on?

Summer is pretty fantastic if you have friends who grow their own fruit. Sure, vegetable gardens are in full swing -- but we all know that it is the fruits that makes the world special. Know what I'm taking about? I mean, who here hasn't been on the receiving end of a neighbor's overgrown zucchini? Seems everywhere I turn people are offering up their zucchini. Some days I think if I ever see another zucchini again it will be too soon. Thankfully it doesn't take long to come to my senses and remember that life without zucchini isn't worth living. A good zucchini has its own way of making the world go 'round y'know.

Today, however, is about the other team: Team Fruit. It has been quite the bounty around here lately. First a huge bag of lemons arrived thanks to one of my mother-in-law's best friends. She is quite known for her lemons. In fact she has a habit of overexposing them and then freely giving them away once it is apparent that she has too many. They are admired for their size but frankly I think they are a bit too big. On Thursday, Ms. Barrister surprised me with a bag of white peaches from her tree! Look how cute and petite they are with their small white pit!

Before the peaches showed up our lemon largess was destined to be cocktail fixings of some sort. I like a good fresh Tom Collins in the summertime and the juices from these would be fantastic for some sort of smart lemonade. Of course, peaches make a pretty good cocktail too. If I had scored any brunch plans this weekend I would have to pull rank and insist that these become white peach puree for bellini's or at least peach gin fizzes. I had already already promised Watermelon Mojarita's (tm) for our guests at last evenings soire otherwise these would surely have found there way into Peach Margaritas or the white sangria I have been dying to make. So you see, there is no shortage of uses for good peaches from a neighbor. Take THAT zucchini!


Lemon Peach Tarts

Frozen puff pastry squares, defrosted. (Or a sheet, cut into whatever shape you want.)
Fresh Peaches
Zest of one lemon
1 T lemon juice
1/3 cup sugar, or so.
1/3 cup lemon preserves.

Blanch and peel the peaches. Slice into a bowl and toss lightly with lemon juice. Add sugar. Lay your pastry squares on a baking sheet lined with parchment paper. Score the dough with a sharp knife 3/4" along the perimeter. Lay out peach slices inside the line you just scored. Cook in a 400 degree oven for 18 minutes. Check frequently as the pastry will overcook quickly. Let cool and transfer to a rack. Lightly paint with heated preserves to glaze.