Mamie Lola is my friend Dominique’s mother. She was kind of my children’s surrogate grandmother when we lived in France. She’d sit and play with the kids, laugh with them, make them yummy desserts and in her eyes they could do no wrong! Grandmotherly perfection! Mamie simply means granny and everyone called her Mamie Lola; in fact that’s how we were introduced to her!
Since I’m just days away from officially being an empty nester I guess I’m spending a lot of time reminiscing about the days when Giuliano and Marina were still little kids. The vast majority of their childhood was spent in France with Dominique and Mamie Lola living just down the road. One time Mamie Lola told the funniest story of her husband when they were first married in Paris. She lovingly described how he had had a just a tiny bit too much to drink one evening while out with friends. When they climbed into the car for their short drive home, Mamie Lola’s husband opened the rear car door and settled in; only to start ranting that hoodlums, scallywags, and thieves had stolen his steering wheel! My French wasn’t good enough at that time to be able to laugh and listen at the same time so I was never quite clear on whether he eventually found the front seat and drove them home or not.
OK, back to Mamie Lola’s yummy dessert treats. She would make the simplest of tarts and always with the freshest seasonal fruits. My mouth water just thinking about them! With peaches in season and me wishing just for a day or two my kids were little again I figured the next best thing would be Mamie Lola’s Tart.
Mamie Lola’s Peach Tart
1 pie crust (yes I used one premade from the market)
6 fresh ripe peaches
½ cup sugar
1T. dried lavender
½ t. vanilla
In a large pot bring enough water to cover the peaches to a boil.
Make a cross cut on the bottom of the peaches and drop into boiling water for 45-60 seconds.
Remove peaches from boiling water and drop into ice water to stop cooking process.
Peel and slice peaches.
Mix peaches, sugar, vanilla and lavender.
Line baking dish with pie crust.
Fill crust with peaches and bake in 400 degree oven for about 45-55 minutes.
Serve warm as is or give your family a real treat and serve with ice cream and berry coulis.