What’s good for the grapes is good for the cook is my motto in summer. The cool mornings and evenings that allow grapes to mature slowly on the vine are also great for those of us who like to bake during warm weather months. But this summer has been so downright chilly, I find myself baking in hopes of warming up the house.
This peach skillet tart was inspired by a bag of peaches our neighbors gave us. I was determined to bake with them rather than add them to my morning smoothie. The crust is really a batter, which is a modified version of an upside-down plum cake I created for my book, “The Food Lover’s Companion to the Napa Valley”. It’s one of my favorites because it’s sweet, but not too sweet.
The result was a totally delicious ”tart” that made the gloomy weather a little more tolerable.
Peach Skillet Tart
Serves 6 to 8
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
6 tablespoons unsalted butter at room temperature
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
4 cling-free peaches, halved
1 tablespoon raw sugar (granulated can be used as a substitute)
Preheat the oven to 350°F. Generously butter an 8-inch cast iron skillet. Lightly coat the butter with flour.
Stir the cake flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat the sugar and butter together until light and fluffy. Beat in the eggs, then add the sour cream and vanilla. Beat until smooth and creamy. Stir in the dry ingredients until well blended.
Pour the batter into the skillet. Press the peaches into the batter, cut-side up. Sprinkle with the raw sugar. Bake until a skewer inserted in the center comes out clean, about 50 minutes.
Let cool slightly. Cut into serving pieces.
What to drink: I’ve been a big fan of Robert Mondavi Moscato D’Oro forever. It has a nice spritz that keeps it feeling refreshing even when it’s paired with a sweet dessert. Two other sure bets are Ceretto Moscato D’Asti, which is also slightly effervescent and Royal Tokaji Red Label dessert wine, which has zesty acidity, making it easy to sip with almost anything.