Luscious, juicy peaches are finally in season! It has been a tough year for many stone fruits, with the insane cold snap this winter, late freezes in May, and the extremely dry, hot summer. Very few people had apricots, plums, peaches or cherries, and even some apple trees didn't set fruit this spring. And now, many peaches are splitting from the heat. Montoya's Orchard has a smaller peach crop than usual this year, but they are as sweet as always, so get them while you can. I love combining fruit and herbs – rosemary was great in this rustic tart with a drizzle of balsamic vinegar, but basil or lemon balm would also be wonderful.
1 small sprig fresh rosemary
3/4 C. sugar
1 pre-made pie crust
1 T. balsamic vinegar (optional)
Preheat the oven to 400F. Slice the peaches and toss with sugar. Snip the rosemary into tiny bits with kitchen scissors, and stir it in. Let the mixture sit to macerate about 20 minutes. Lay the pie crust in a pie pan and pour in the peach mixture. Drizzle with balsamic vinegar if desired. Fold the edges of the crust over, and bake 40 minutes, or until crust is golden brown. Serves 6.