Local Lovin’ [Peach Tart]

Good one, Roger.
Good one, Roger.
I was thrilled to wake up on Saturday to see a super nice article about this little blog of mine on Apt613 , a great blog about all things Ottawa. With my eyes still bleary I texted my mum the link from my bed — priorities! It was so exciting and I’d like to give a big thank you to Dylan (and Apt613!) for the lovely writeup. (Thank you!!)peachtart2This weekend in Ottawa was beautiful, with long days of sunshine and weather that just begged for us to stay outside. On Saturday we picked up fresh sweet corn and peaches on the side of the road, grabbed a few Beau’s on the way home and really enjoyed some of the best of Ontarian summer bounty.
Some local love.
Some local love.
Movin' to the country gonna eat a lot of peaches...
Movin’ to the country gonna eat a lot of peaches…
After reading through several recipes for peach pies, tarts, crumbles, and cobblers, I threw this one together while the corn was on the BBQ; no bake, with a bit of a healthier twist, heavy on the fresh peaches, de-lovely.

Peach Tart
For the crust:
1 1/2 cup graham cracker crumbs
3/4 cup melted butter
2 tbsp granulated sugar

For the filling:
1/2 cup heavy whipping cream
1 cup Greek (or strained/thickened) plain yogurt
1/3 cup chopped crystallized ginger
2 tbsp granulated sugar
6 peaches, sliced
2 tbsp apricot jam

-Crush the graham crackers until you have fine crumbs (or, if you’re like me, just crush them as fast as you can and call your messy crust “rustic”…), and stir into the melted butter. Add the sugar and press the mixture firmly into your pie dish. Freeze for twenty minutes.
-To make the filling, whip the cream until stiff peaks start to form. Fold the whipped cream into the yogurt, stir in the crystallized ginger and sugar. Because crystallized ginger has sugar on it, I didn’t add much sugar, so sweeten the filling to your taste — honey, maple syrup, or agave syrup would all also work very well!
-Spread the yogurt mixture into your pie crust and top with sliced peaches.
-For a quick glaze, brush a couple tablespoons of heated (either in the microwave or on the stove briefly until the jam becomes more liquidy) apricot jam over the peaches.
-Refrigerate until serving or overnight. Enjoy peach season!

If you don't crush your graham cracker crumbs enough, just call the crust "rustic", ok?
If you don’t crush your graham cracker crumbs enough, just call the crust “rustic”, ok?


  1. I am heading over to the fruit stand as soon as my workday is over and making this beautiful peach tart! Thank you :) (P.S. Wonderful article on apt613!!)

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