Rustic Peach Berry Tart

Peaches are such a classic summer fruit and so fitting for an early August dessert. Both the botanical term persica and the word peach derive from an early belief in Europe that peaches originated in Persia. Originally domesticated in China thousands of years ago, peaches, a member of the rose family, made their way to Persia and the Mediterranean along the Silk Road. Domesticated peaches are classified as either clingstone, flesh clinging to the stone, or freestone, flesh free of the stone. Berries are a lovely compliment peaches and taste delicious on the shortbread like crust of this peach berry tart.

Any berry may be used in addition to or in place of strawberries.

1 ¼ c flour

2 tbsp sugar

5 tbsp butter

1 egg

1 tbsp milk

¼ tsp salt

2 peaches, pitted and sliced into ½ inch pieces

½ c strawberries, trimmed and quartered

¼ tsp cinnamon

2 tbsp brown sugar

½ tsp corn starch

2 tbsp butter, softened

1. Combine flour, sugar and salt in a medium-mixing bowl. Add the butter and gently combine well with the flour mixture. Add the egg and milk; gently combine until the dough holds together. Press the dough evenly into a pie pan and place the crust into the fridge for about ½ an hour.

2. Meanwhile preheat the oven to 375 degrees. Combine peaches and strawberries in medium mixing bowl. Add the cinnamon, brown sugar and cornstarch and combine well.

3. When the oven is preheated, remove the crust from the fridge and spread fruit evenly over the dough. Dot the softened butter over the fruit. Place the tart in the oven and bake until golden brown, about 15-20 minutes.

4. Remove pie from oven. Let cool for about 20 minutes before serving. Serve warm, room temperature or chilled.

Makes ones 9" tart

Strawberry Mango Sticky Rice

Strawberry season is in full swing and signs announcing fresh strawberries are everywhere right now, at small roadside stands, pick-your-own fields and farmers markets. I find passing up ripe strawberries particularly difficult, as they easily sell themselves with their bright juicy red exterior, so naturally I wanted to cook with them. I decided to use them alongside mango for sticky rice coconut topping, as mangos and strawberries compliment each other in a beautifully delicious way. Making sticky rice at home eluded me for many years, as it seemed complicated and I lacked the appropriate tools. Sticky rice is a short-grained rice from Southeast Asia with high amounts of amylopectin, responsible for the sticky quality of the rice. However, after finding the proper rice and researching different cooking methods, I found it was possible to simulate the bamboo steamer used in Thailand with a steamer basket and cheesecloth. Sticky rice has since become a frequent dish I have on hand for a dessert, breakfast or snack.

Sticky rice is commonly sold as sweet rice, though different from brown sweet rice, and can be found at specialty stores, larger grocery stores or Asian markets. Frozen fruit can be substituted for fresh fruit, depending upon availability.

1 c sticky rice

1 ripe mango, peeled and seeded

5 ripe strawberries, tops removed

1 can coconut milk

½ c sugar

1. Place rice in a mixing bowl and fill bowl with water. Allow rice to soak for 12-24 hours. Place a steamer basket into a pot; add water up to the steamer basket and line basket with cheesecloth. Drain rice, evenly place rice on cheesecloth, cover and bring water to a boil. Steam rice until tender, 15-20 minutes. Remove rice from heat, place cooked rice in a bowl and set aside.

2. Finely dice a strawberry and a small mango segment, set diced fruit aside. Combine coconut milk, sugar and remaining fruit in a food processor. Thoroughly combine into a smooth purée.

3. To serve, place ½ c rice in a bowl and spoon coconut purée over rice. Garnish with diced fruit and brown or raw sugar. Serve immediately at room temperature.

Serves 3-4