I’ve been dying to try Paule Caillat’s pate sucree pie crust ever since Kristen published it. Straightforward, easy, last-minute-friendly—in other words, right up my alley. So when friends called (texted actually) to invite us for dinner tomorrow night, I looked at the peaches in the fruit bowl on my counter, and thought, OK, peach tart. <br /> <br />I adapted the crust recipe only to the extent that I increased it by about a third—I wanted to use a pie plate (which I had to turn the house upside down to find… have I mentioned that we recently moved and my new kitchen is a lot smaller than my old one?) and thought I’d need more crust. I also added a tiny bit of the spices that I used in the custard into the tart dough. Also, I had grocery store butter in the house so I decreased the water slightly, and I didn’t get any cracking. (I wish I had thought to take a picture of the just baked crust. My husband looked at it and said, wow, it looks just like the picture! As Kristen said, genius.) <br /> <br />The filling is adapted from an old Martha Stewart recipe for a plum and raspberry tart that was recently featured on smittenkitchen. <br /> <br /> <br /> <br />

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