Maybe this recipe will render a smile & a peaches and cream complexion, as well.  Bon appetit!

Yield: 8 servings


1 stick unsalted butter at room temperature, plus more for the pan

2 cups all-purpose flour

¾ cup plus 2 tablespoons sugar, divided

Pinch of salt

5 cups thickly sliced, pitted (but not peeled) peaches (4 to 5 peaches)

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 cup heavy cream


Center a rack in the oven and preheat oven to 400 degrees. Butter and flour a 9- or 10-inch pie plate, or a tart pan with a removable bottom.*

In a bowl, beat butter until fluffy. Add flour, ¼ cup sugar and salt; work with your hands until all the butter is evenly distributed and the mixture feels like coarse sand. Spread mixture into prepared pan and press down. (It will not really come together as a dough until it is baked.) Lay the peaches in a decorative pattern on top. Sprinkle with ½ cup sugar. Bake for 20 minutes.

Beat eggs with 1 tablespoon sugar and the extracts. Whisk in cream and carefully pour over peaches, making sure you don’t let the liquid overflow the pan. Sprinkle with remaining 1 tablespoon sugar and return to oven. Bake for 30 minutes until top is golden. Allow to cool and set before serving.

*Note: I recommend a 10-inch pie plate. I used a tart pan with a removable bottom, and the liquid began to seep through. If you use a tart pan, put it on a baking sheet, pour in the liquid, sprinkle with sugar, and move the sheet and pan quickly into the oven.

CREDIT: Recipe from: “Cuisine Nicoise: Sun-Kissed Cooking From the French Riviera” by Hillary Davis; Gibbs Smith, 2013

“Une Recette de Famille” – A Family Recipe

I recently went to a French family dinner, which has always been delicious, and this time was no different. The French classic “Ratatouille” was served – I usually think of this dish as just a pile of mushy vegetables (sort of like canned mixed vegetables in the U.S.).  But, this WAS different:  très colorful and exploding with flavor.

I was lovingly given the ratatouille recipe, including the secret of how it gets so savoureuse (flavorful).  It takes some preparation and patience, but it’s worth it in the end – Enjoy! (link to the recipe in English after photos)



Vin rouge

Fraises avec chantilly