prosecco peach cream tart

The most perfect fruit has to be a perfect peach ~ Alice Waters

Last year, a February freeze  (the Valentine’s day massacre ) decimated the peach crop in the Northeast. And early this spring, another round of erratic weather did the same thing in Georgia and South Carolina. Those two states (along with California and New Jersey) are top peach growers in the United States. Events like that mean availability is a total wipeout. Which means there will be no peaches.

What would summer be without peaches — or tomatoes?! Certain foods define the fleeting moments of summer months, the way asparagus and ramps do in the spring and apples in the fall. Nature does what nature will, but missing out on sweet, luscious peaches seems like a tragedy. At least it does for me, but that’s based completely on my life priorities.

Sure, you can eat a piece of fruit grown elsewhere and shipped to market in a giant refrigerated truck — which I’m not knocking! Costco white nectarines are amazing right now — but there’s just nothing like eating fruit picked when it’s ripe. Never refrigerated, from tree, to hand, to mouth.

Peaches are in their prime right now, no matter where you find them. When you’re tired of devouring them over the kitchen sink, this tart is a simple way to make dessert out of one of summer’s treasures.  It’s completely no-bake,  with an almond-cookie crust, chilled cream cheese filling and refreshing wine-soaked peaches.

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