Thanks to all the fresh local fruit at the markets there was a surge of pastry being made in our kitchen this weekend. First a peach galette filled with Michigan peaches from the Daley Center Farmers' Market using a recipe adapted from both Jacques Pépin, an internationally recognized French chef, and my favorite cookbook, Hooiser Mama Book of Pie.
This galette was devoured in a second, and so the flour once again came out to create a landing pad for the Illinois apricots offered at the Independence Park Farmers' Market.
Peach Galette
The Apricot Tart was embellished with fresh blueberries and sliced almonds.
Apricot Tart