I have never been a big fan of cake. I never eat birthday cake and I wasn’t super excited for my wedding cake tasting. On our big day I only ate that one bite my husband fed me during our reception. It was OK.
On my birthday my mom would go to the local farmers market and buy me a pie. My birthday is in the fall and I remember having the best peach and rhubarb pie one year in high school. To be honest, I think I would have been really thrilled with a wedding pie, rather than a cake.
When I got my issue of Self Magazine in this month (thank you Alpha Phi!) I was drawn to the “Delicious Desserts” headline on the cover. The first dessert I saw was the Almond, Peach and Plum pie. Ahh. I adapted the recipe a bit since I wasn’t in the mood to make my own almond crust, but it came out just perfect. And Self Magazine proclaimed it “guilt free” which just makes it even better!
Peach and Plum Tarte (adapted from SelfMagazine.com)
2 Pie crusts (roll out one into tart dish, roll out other onto cutting board)
7 Sliced peaches (peeled or unpeeled)
3 Sliced plums (unpeeled)
1/3 Cup granulated sugar
2 TBSP Cornstarch
2 TBSP Lemon juice
1/2 TSP Cinnamon
1/4 TSP Salt
1 TSP Unsalted butter
Heat oven to 350*. Mix together peaches and plums with granulated sugar, cornstarch, lemon juice, cinnamon and salt. Add to tart dish making sure that the mixture is arranged evenly. Cut the butter into cubes and arrange on top. Cut 2nd pie crust into 1/2-1 inch strips and weave on top of the filling. Pinch the edges of the strips to form a seal. Paint a bit of milk on top of the strips, then sprinkle a bit of sugar over them. Bake for 65 minutes until pie crust is golden brown. Enjoy!