I bought a can of peaches in heavy syrup a couple of weeks ago, against the day I would find the inclination to throw together either a pie, galette, or simple tart. As I had enough of the peaches now, it seemed…why not simply make both?

I had to roll the remainders of the dough to make the ‘pie’ cover, but though thin it looks like it will serve. I started off with two tarts, for lack of a better term, and on the smaller one I took the scrap remainders of the tart dough and plopped it down on top to make…well, a peach pie.

No time for pastry cream, extra goo-gahs and such– just sweet fruit and crumbly, buttery flaky crust.

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Location:Chestnut St,Berkeley,United States