I always have a hard time knowing when certain fruits are in season. I can be found squealing in the produce department whenever I see the first good pomegranate of the year, and who the hell knows when you can get a decent plum? But apparently it is peach season now, because they are filling up stalls at the farmers market and practically spilling out the doors of every grocery store. Whole Foods was selling them at 99 cents a pound, and when Whole Foods sells something that cheap, you know they have got to move that product. So I said to myself, “Self, I want to make something delicious with these peaches, but I am feeling very lazy.” And then it hit me. Refrigerated biscuit dough. A key ingredient in many lazy concoctions in this house (ghetto donuts, anyone?) So here I present you with a surprisingly good peach tart-like-thing. It’s the easiest tart since Bristol Palin. **rimshot** .
Surely you can obtain these things:
* A couple pounds of peaches
*1 can of refrigerated biscuits
*2 tablespoons butter, softened
*2 tablespoons brown sugar
*1/2 cup mascarpone
*1 tablespoon honey
*As much cinnamon you would like
Surely you have 10 minutes to spare:
Preheat your oven to 350.
Mix together brown sugar, butter, and some cinnamon.
In a separate vessel, mix mascarpone, honey, and some more cinnamon.
Take 1 biscuit if you would like a small tart, 2 if you would like a larger tart. Smoosh together well if you have two.
Roll out the biscuit until it is pretty thin. 1/8 of an inch? I’unno, this is supposed to be easy here.
Spread some of the butter/brown sugar mix on the dough, then arrange the peaches in middle as beautifully as you have patience for.
Fold over edges of the dough to create a tart-esque treat.
Bake on parchment until dough is brown, I think I did like 10 minutes.
Top your tart with the mascarpone mixture, eat, and have a good, hearty laugh at all those schmucks out there laboring over a legitimate pie crust.
Bonus relevant music video. Hello, nostalgia: