A Peachtastic Engagement

As I was driving down the country road on the way to the peach orchard at Phillips Farms, I thought “what a perfect day this is!”  The sun was shining, I had my guy to my side, an open road ahead, and peach picking soon to come. During the hour drive to the orchard, I thought about what I was going to create with all those delectable and juicy peaches I was about to pick. As soon as we got there, I jumped out of the car, anxiously thinking “what if everyone else has taken the best of the bunch?” I moseyed on over to get a basket for us, grabbed a map, and my boyfriend led the way. The peaches were in abundance! They all looked delicious, especially fresh off the tree, and I knew this would make for some great peach tart. As we walked through the orchards I noticed him nervously looking around.  He saw something in the distance, quickly said for me to follow him, and beneath the orchards I saw a beautiful picnic blanket set up with fresh flowers, godiva chocolates, and champagne.  
He got down on one knee and proposed to me.  Long story short…I said yes!
I came back from that peach picking trip with a basket of fresh delicious and juicy peaches and  a wonderful new fiancé!  I say that was my most successful peach picking adventure yet!

This peach tart is the most delicious peach tart you will ever make…and the easiest…seriously.

Use the best pie crust in the world and my peach mixture and you will be good to go!

Engagement Peach Tart
The Best Pie Crust in the World:

1 1/4 C. Flour

1/4 t. Salt

6 T. Earth Balance Shortening

3-5 TBS. Ice Water

Process flour, salt and shortening in a blender or with a pastry blender till crumbly. Sprinkle in ice water till ball is formed.  Press into the bottom and up the sides of the tart pan with removable "pop out" bottom.

Filling:

6 peaches, peeled and sliced

¾ C. Sugar

¼ C. Corn Starch

1 TBS. Lemon Juice

Combine together and pour into pie crust.  Bake at 425 for 45 minutes until golden on top and peaches cooked through.