Doughnut Peach and Summer Fruits Tarte

We all love fresh summer fruits here, but sometimes it's nice to give them a special treatment. With the lovely peaches, plums, and berries around, I ended up putting them together in a treat that was easy and delicious to be served any time.

This year a variety of peaches is coming from California orchards, but the one I fell in love with are the Saturn (or doughnut) peaches. They are the sweetest I ever tasted and add a different kind of flavor to the pie.

One note here: If the thought of turning on the oven seems too hot for the season, good news. This takes around 20 minutes to get ready, and can also use the help of frozen pie crust. Enjoy!

Summer Peaches and Berries Pie

Use your pie crust recipe, or buy one ready from your favorite grocery store.

Crust
One recipe from Darienne's Pâte Brisée (click here for link) , if not using butter you can try Earth's Balance original, my favorite alternative spread for pastry.

Very Ripe Fruit Top
1 strawberry
2 plums
1 nectarine (or yellow peach)
2 doughnut peaches
2 teaspoons sugar, divided
Honey or maple syrup, to drizzle
Some basil leaves,  cut in fine ribbons

Preheat oven to 400F (or temperature suggested by the pie crust package, if using frozen crust). To prepare the dough, put flour on a working surface and cut in the butter with the help of a pastry cutter or scraper. Keep integrating the butter with the help of the tool or use Darienne's method with the food processor.

Roll out the dough and place in pie pan, and then bake for 10 minutes. Take it from oven, sprinkle some brown sugar over the surface and arrange the slices of fruit around it,  making circles of each fruit so that each slice of pie will have them all. Sprinkle some sugar on the top and drizzle honey or maple syrup around the first ring of fruits.

Broil in oven on low for about 5 to 7 minutes, checking not to burn the fruit. Enjoy with a dollop of Greek yogurt or vanilla ice cream.