Summer ended last week and with it the last of the season’s peaches. So it seemed only fitting to have them go out in a blaze of glory as a tart. Since they were so perfectly ripe, only a slight dusting of sugar was needed, then into a simple, homemade crust they went. After about an hour in a moderately hot (375F) oven, we had this:
Adieu until next season, peaches.