The Times - Serving Waitsburg, Dayton and the Touchet Valley

Last week, we were gifted a bountiful bowl of fresh local peaches. Few summer treats are as special as the first juicy bite of a perfectly ripe peach at peak season. With a family birthday coming up, I wanted to create a special dessert to highlight the beautiful plump stone fruit. This tart combines French sugar crust (pâte sablée) and a pastry cream (crème pâtissière) with a hint of cardamom to create a delicate backdrop for the vibrant fresh fruit.

Ingredients:

For the crust:

1 ⅓ cups all-purpose flour

4 tablespoons sugar

⅛ teaspoon baking powder

7 tablespoons chilled butter, c...