Slightly rustic and simply elegant, this easy dessert is a mainstay in this Farmer’s kitchen! The complement of basic ingredients with pretty fruit is what makes this dish so elegant. Peaches in the summer, apples in the fall, pecans in winter, and strawberries in spring, the dough for this tart is quite versatile.
Just shy of true pie crust dough, this tart dough is a perfect blend of the slightly sweet with just enough puff and flake. Sweet and tart peaches are the piece de resistance for this lovely dessert, and a glaze of peach preserves adds a beautiful sheen to the tart and makes the perfect dollop for serving.
Fresh from the farm peaches are wonderful just about any way you slice them. For this dessert, I leave the skin on, which helps hold the shape of the peach wedges. Arranging from a center floret of peach slices and concentrically ringing the dough with the fruit is quite beautiful if you roll the dough into a circle. If you roll your dough into a more rectangular shape, lines of peach slices make for a great presentation as well.
The conditions had to be perfect. We knew there was a ton of honey in the hive. June is the time to harvest, and it was already July. I recently had an unpleasant encounter with the bees when a photographer came to take some pictures of me, my garden, my birds and my bees. (It was late in the afternoon, I was nervous and, was he wearing after-shave? I’m not sure what set the bees off, but they got so feisty. The photographer was stung three times and a persistent bug managed its way into my hood and sent me running and yelping!) So, how to get back to the 
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Since eating fava beans for the first time last year, I've come to love the legume as much as the bean-eating crowd. Italians love their beans and Tuscans in particular are known as 
Moms and grandmas love blueberries. Think about it. Doesn't your family have cherished recipes for blueberry pie and 
