[Photograph: Carrie Vasios]

So OK, this isn't really a breakfast sweet but here's the thing: in my house, in the summer, there is usually a pie or tart or crumble lying around. And those things make pretty awesome breakfasts. The fruit makes it kind of healthy, right?

The base of this tart is adapted from Gina de Palma's recipe for pasta frolla. I first found it as part of this recipe for an Easter ricotta and grains cake. The dough is tender and sweet, with just a hint of lemon zest. Yet despite not being tough, it doesn't get soggy, either, which makes it the perfect base to a fruit tart that uh, is a little prone to leakage.

This might be the only time in life when a little leakage is good: it means the peaches are super ripe and bursting with sweet juices. The juices didn't overflow my tart, but only just, and I'd suggest waiting for it to cool and settle down before cutting.

I added a layer of apricot jam between the dough and the fresh fruit. This both helps the fruit adhere to the dough and provides an extra bump of sweetness in case your fruit is less than perfectly ripe. To increase the tart's rustic beauty (and also to somehow make it more breakfast-worthy in my mind) I made the crust freeform. Roll the dough out into a square (or circle, or trapezoid, or blob) and fold back about an inch to form a juice-barrier crust.

The resulting tart is really simple yet really good; all about sweet peaches, with a crust you want to eat the crumbs of.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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