Recently, my little ones and I had an opportunity to travel and see family. Time with loved ones is cherished and seems to pass too quickly. While visiting, I made an observation. There are several trees in my folk’s yard that we planted as children. My favorites are the willow trees. This visit, they displayed noticeable growth indicative of trees, no longer saplings.
Since I have not stayed long enough in one place the last 10 years to observe nature’s progression, this observation of the trees was an impactful experience. I was struck with an awe of nature’s cadence. Well into adulthood, the marching of seasons has taken on the perspective of occurring at a rapid pace. The ripple of years has become a more visible breathing of nature. The rough intricacies of nature’s pattern provide a certain comfort and joy – perpetual and dependable.
While on the journey of eating fewer processed foods, I’ve been more attentive to what the earth provides in seasons. Eating the bounty of each season draws us into the cadence of Mother Earth. There is something deeply beautiful about this concept.Conscious eating is an extension of conscious living.
Peaches are rich with flavor, right now. This tart was inspired by my hope of making berry jam from the fleeting summer supply. The smashed raspberry layer is reminiscent of jam. No refined sugar here, the fruit layers are sweetened with honey. Topping with sliced peaches allows the star of the dessert to shine. These peaches were bursting with flavor.
I will leave you with the encouragement to live present, playful and peaceful days. Hopefully your present or near future will include enjoying late summer harvests that bring you true bliss. If you get the chance to make this tart, be sure to drop me a line and share your results on social media with MamaSparrow tagged.
Wheat shortcrust with fresh smashed raspberries and honey drizzled prime season peaches. Enjoying the late season berry bounty, this tart is summer on a plate.
- 1 cup whole wheat flour
- ⅓ cup all purpose flour
- ½ cup powdered sugar*
- 10 Tbs butter**
- 1 cup raspberries, fresh or frozen (add a little more cornstarch if using frozen berries)
- 2 Tbs honey
- 1 Tb flour
- 1 Tb cornstarch
- 1 Tb lemon zest (zest from one lemon)
- 3 medium/large peaches, peeled, pitted and thinly sliced
- More honey to drizzle over top
- Preheat oven to 375 degrees F.
- Mix together the flours and powdered sugar. Slowly add in the butter while mixing. Use a pastry blender or a stand mixer fitted with a paddle. Blend until the dough forms together.
- Press the dough out by hand in a 9 inch round pie pan lined with parchment paper or tart pan. Sometime I like to make rustic free-hand formed tarts. Use fork to prick several holes in the bottom of the crust that will be covered with filling later. Place pressed out crust into the refrigerator for 5 minutes to help the butter in the crust keep shape. Bake the crust alone for 15 minutes or until crust is firm on the outside and slightly puffed.
- Place ingredients for berry layer in a small bowl, mixing them together. Set the bowl aside while slicing the peaches.
- Turn oven down to 350 degrees F. Spread the berry layer evenly over the prebaked crust. Arrange the peach slices over the berry layer. Bake the tart for 25 minutes or until the peaches are fork tender. Drizzle honey over the tart while still warm. Enjoy either warm or room temperature. Store at room temperature for a day or a couple of weeks in the freezer.
*to make refined sugar free, use coconut sugar ground to powder in a food processor **to make dairy free & soy free, use Earth Balance soy free buttery sticks or your other favorite alternative