So I've found a way to sublimate my rage toward a certain client. I'm channeling that energy into an alternative outlet....baking! Here's a super simple recipe that makes perfect use of the yummy peaches in season right now. And if the baking doesn't distract you from your Current Project From Hell, you can always top off the results with some vanilla ice cream and indulge in a little dessert therapy, know what I'm saying?
Rustic Peach Tart
6 ripe peaches, peeled & sliced
1 T cinnamon
1 t nutmeg
1/2 t ground clove
juice from 1 lemon
1 T fresh ginger, thinly sliced
1 package puff pastry dough
1/2 c sliced almonds
2 T butter
2 T apricot preserves
1 T sugar
Makes two 8-inch tarts
Place sliced peaches in bowl with cinnamon, nutmeg, clove, lemon juice, and ginger. Toss to coat. Cover and refrigerate for a few hours. Spend the time contemplating why you chose to be a graphic designer in the first place.
Thaw out puff pastry and place on a baking stone. Sprinkle 1/4 c of almonds on each pastry square. Equally divide peach mixture between the two pastry squares, keeping peaches near the center of the square. Fold up the edges of the pastry and gently press into a circular edge to contain the peaches. Wonder who the moron was who originally drew up the font Comic Sans.
Make the glaze by melting the butter, apricot preserves and sugar in a saucepan, stirring occasionally. When the butter is melted, brush the glaze over each tart, coating thoroughly. But it's OK to leave some white space should you feel it's necessary to your pastry design.
Bake the tarts on a baking stone in a 425°F oven for 15 minutes. Decrease temperature to 350°F and bake 20 to 25 minutes longer, or until crust is golden brown and the fruit juices are bubbling. Imagine your nightmare client and his horrid sense of design boiling in the bubbly juices.
Let tart cool before serving. Enjoy tart while perusing the latest copy of Communication Arts, which just happens to include gratuitous amounts of white space. Ah, heaven!
