Rustic fruit tarts . . . . . . . . .

Sometimes I ask myself what on earth I'm doing in the kitchen on these hot

 summer days, cooking and baking, heating up the house, then sitting down to

 supper. . . . . . . whoa. . . . . . . that's what it's all about, the suppers of course!

We eat breakfast late, actually that meal is more like brunch because we

 usually skip lunch when at home. This means eager anticipation of a tasty 

supper arriving on the table around 6 pm is enjoyable. 

Afternoons in the kitchen prepping - thankfully now so cool with the new
 air conditioning system - sometimes baking, is for me much

 better than trying to sit rocking on the front porch in steamy, humid,

100 degree weather, batting off mosquitoes and other biting insects.

Often a cup of tea around 3 pm keeps us going until time for an aperitif. . . . 

these days a well-chilled glass of rosé works best!

About the baking. . . . . . . . .this was done on Sunday morning when I had a

 punnet of plumcots and some extra blueberries requiring attention.  
I love my fruits cooked rather than raw - easier to swallow and digest.

As we were heading over to visit our daughter in the afternoon, I made two

 galettes, one for us to enjoy at suppertime, and one to share with her.

If you've never baked with plumcots you should try them - I've found them 

really delicious when unable to find apricots or plums.

These turned out great - galettes/crostatas are so quick and easy to make, and

delicious to eat. 

Bon appetit!

Baking with fresh fruits. . . . . . . . .

Baked this easy galette yesterday as I needed to use up a remaining piecrust 

taking up space in the refrigerator.  Picked up a box of California plumcots------not

 pluots which are quite different------at LIDL, and found they did the job nicely in place

of traditional plums which were not available. 

As we all know by now, making a rustic, free form galette is a lot easier 

and more fun than a traditional pie. I've learned that baking on a sheet of 

parchment paper is best - with fruit it's almost impossible not to have

 juices leak out making it difficult to remove the pie which becomes stuck

to the baking sheet. This way just lift the galette with the parchment and

plonk it on a serving plate! I used my deep vintage pie pan which I love.

Here's a link to Plumcots interesting history. 

BTW, this is not a newfangled genetically engineered fruit which is good news!

Have you tried plumcots? 

Pass the crème frâiche, whipped cream or ice cream!

Do you enjoy baking, and of course eating, fresh fruit pies, tarts, galettes?

Autumn means blackberries and apples. . . . . .

In the early 1950's, Great Britain still had a lot of 

post-war food rationing, however imported fruits and 

vegetables were starting to appear along with more 

seasonal local items. 

As a child, I recall the hedgerows around the fields being 

rife with fat, juicy blackberries at this time of year.  

With money short, we were sent out with a basket, 

an old damp flannel (wash cloth to Americans) for our 

soon-to-be deeply stained fingers, reminded to watch for 

cars (very few), and farm tractors in the lanes, and told 

to come home with a nice load of berries for 'pudding'. . .

and not to eat too many along the way!

Apples were plentiful once orchards were being better 

maintained again.

Although my mum made a scrumptious classic blackberry 
and apple tart, I'm still enjoying the ease and speed of 
rustling up a galette for a quick dessert. I've just 
about given up making my own crust and decided store-bought 
makes life much easier and they are really quite good.

With a box of chilled pie crusts (they come two to 
a package) kept in the refrigerator, and whatever fresh 
fruits you enjoy, this has to be quite a nutritious 
way to eat dessert, and personally I love cooked fruit 
rather than raw. Just don't overload it 
with sugar, only a wee bit required as all fruits are 
naturally sweet. 
This blackberry and apple version is perfect for autumn, 
as is the gorgeous plum one I showed HERE a few months 
back - with easy directions.
  

Today I'm cutting up one of these golden pumpkins to 

oven roast along with shallots and fresh herbs from the 

autumn garden. Will let you know how it turns out.