Photos by Jamie Plain
The peaches featured in this recipe come with a special Owensboro connection.
The Peach Truck was founded in 2012 by Stephen Rose, who spent his high school years in Owensboro before eventually making his way to Nashville. Originally from Georgia, Rose grew up knowing what a truly fresh, flavorful peach should taste like — and he had trouble finding anything comparable after moving to Tennessee.
That frustration sparked an idea. Rose and his wife, Jessica, purchased a 1964 Jeep truck and began bringing fresh Georgia peaches to Nashville and selling them directly to customers. The response was immediate: In their first month, the couple sold more than 10 tons of peaches.
What began with one vintage truck has since grown into The Peach Truck, bringing fresh peaches to customers across the country through seasonal pickup locations and home delivery, including visits to Owensboro.
So, these recipes contain an extra bit of sweetness: A business built around one of summer’s most recognizable flavors has roots right here at home.
Peach Tart with Vanilla Mascarpone Cream
Shortbread Tart Crust
1¾ cups all-purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
12 tablespoons (1 stick) cold butter, cubed
1 large egg yolk
2-4 tablespoon water
Vanilla Mascarpone Cream
8 ounces mascarpone cheese, cold
¾ cup heavy whipping cream, cold
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon lemon zest
Pinch of salt
PeachTopping
4–5 ripe but firm peaches
¼ cup apricot or peach preserves
1 tablespoon water
Optional garnish
Chopped pistachios
Fresh mint leaves
Powdered sugar
Instructions
Make the Tart Crust
1. Preheat oven to 350°F. Grease a 9- or 10-inch tart pan with a removable bottom.
2. In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the egg yolk and pulse a few more times. Drizzle in the ice water. If the dough looks dry and crumbly, add more ice water 1 tablespoon at a time until it begins clumping together when squeezed in your hand.
3. Turn the dough onto a lightly floured surface. Gather it together with your hands and gently press it into a thick disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least one hour (or overnight).
4. Remove the dough from the refrigerator. If it is very firm, let it sit out for 10-15min. Lightly flour your countertop and rolling pin. Roll from the center outward, rotating the dough a quarter turn every few rolls. Roll about 12-inches in diameter and approximately 1/8 inch thick. If cracks appear around the edges, you can simply press them back together or patch them as you roll.
5. Carefully roll the dough around your rolling pin and unroll it over a 9 or 10-inch tart pan with removable bottom. Lift the dough gently as you press it into the corners instead of stretching it. Press it into the fluted edges. Leave about 1/4 inch of dough extending above the rim of the pan. This extra height helps compensate for a little shrinkage during baking. Trim any excess.
6. Place the lined tart pan in the refrigerator for 30min or the freezer for 15min.
7. Lightly spray a sheet of parchment paper, then place it (sprayed side down) onto the dough. Fill completely with pie weights or dried beans, baking sure they press against the sides. Bake for 20min. Carefully lift the parchment and weights out. If the bottom has puffed anywhere, gently prick it with a fork. Return to the oven and bake another 10-15min, until the crust is a golden brown and the bottom looks dry. Cool completely before filling.
Make the Mascarpone Cream
1. In a large bowl, beat mascarpone, heavy cream, powdered sugar, vanilla, lemon zest, and salt until smooth and fluffy.
2. Spread the mascarpone cream evenly into the cooled tart shell.
Add the Peaches
1. Slice peaches.
2. Arrange peach slices in overlapping circles on top of the mascarpone cream.
3. Warm the peach or apricot preserves with water until smooth. Brush the glaze gently over the peaches to give them a glossy finish.
4. Garnish with pistachios, mint, or a light dusting of powdered sugar if desired.
5. Refrigerate until ready to serve.
Sweet Tea Canned Peaches
Ingredients
5–6 pounds fresh peaches
4 cups water
2 cups granulated sugar
4 black tea bags (you can add more for a stronger tea flavor)
2 tablespoons bottled lemon juice per pint jar
Equipment
4 pint-size canning jars with new lids and rings
Water-bath canner or large stockpot with a rack
Jar lifter
Canning funnel
Bubble remover or wooden chopstick
Clean kitchen towel
Instructions
1. Wash the peaches well. Bring a large pot of water to a boil. Score a small “X” in the bottom of each peach and blanch for about 30–60 seconds, or until the skins begin to loosen. Transfer immediately to an ice bath. Slip off the skins, remove the pits, and cut the peaches into halves, quarters, or slices.
2. Make the sweet tea syrup: bring 4 cups of water to a simmer. Remove from the heat and add the tea bags. Steep for about 5 minutes, then remove the tea bags. Return the tea to the pot and stir in the sugar. Heat until the sugar has completely dissolved and the syrup is hot.
3. Wash the jars, lids, and rings thoroughly. Place each into simmering water to sanitize. Keep the jars hot until ready to fill.
4. Pack the peaches into the hot pint jars, leaving ½ inch headspace. Add 2 tablespoons bottled lemon juice to each pint jar, then ladle the hot sweet-tea syrup over the peaches, maintaining the ½-inch headspace. Run a bubble remover around the inside edge of each jar to release trapped air. Wipe the rims clean and apply the lids and rings fingertip-tight.
5. Place the jars on a rack in a boiling-water canner, making sure they are covered by at least 1–2 inches of water. Cover and process pint jars for 25 minutes. When processing is complete, turn off the heat and let the jars sit in the canner for about 5 minutes before carefully removing them.
6. Place the jars upright on a towel, leaving space between them. Let them cool undisturbed for 12–24 hours. Check each seal. The lid should be firmly concave and should not flex when pressed in the center.
7. Label the jars with the contents and date, then store sealed jars in a cool, dark place.
To Serve: Chill before serving for the best flavor. Tea syrup can be used in cocktails, etc. Jars of peaches are shelf-stable up to one year. Once opened, refrigerate and use within 7 days. OL
