Today we went to Centreville with friends for some fun and a picnic.Â We had great weather, delicious food, and amazing company.Â We took the ferry over to Centre Island in the morning.Â From the Island we had a great view back to Toronto, and the CN Tower.
We were greeted by these great signs!
We enjoyed lots of rides together.Â Maddie loved the pony ride, and another favourite for us all was the merry-go-round.
We were all looking forward to our picnic so much that we headed to a picnic table at 11:30Â The menu, classic picnic fare, Kentucky Fried Chicken.Â It was bought the night before and served cold â€“nothing like it!Â With it we had veggies, chips, home made dip and humus, and fresh bread and butter.Â Yum!
For dessert, I tried a new recipe from Cityline.Â I made it the night before.
Peach and Frangipane Tart
Recipe courtesy Michael Bonacini
Serves 6 â€“ 8
4 just-ripe peaches, peeled, pitted, and sliced
1 pack frozen puff pastry
2/3 cup butter
1/2 cup sugar
2 whole eggs
1 tbsp, plus 1 tsp, all-purpose flour
2/3 cup ground almonds
Zest of 1 lemon
1/4 tsp vanilla extract
Roll out the puff pastry to about 1/8 inch thick, and 10 1/2 inches in diameter.
Place an 8-inch flan ring on a cookie sheet that has been lined with parchment paper.Â Line the flan ring loosely with the puff pastry and dock using a fork.Â Place in the refrigerator to relax.Â In a clean bowl, cream the butter and sugar.Â Crack and beat the eggs, reserving some for the egg wash.Â Add the beaten eggs to the creamed butter and sugar, followed by the flour, ground almonds, lemon zest and vanilla.
Beat thoroughly to remove any and all lumps.Â Take the pastry from the refrigerator and place the frangipane in 6 â€“ 8 dollops over the base of the pastry crust.Â Slice the peaches thinly, and arrange on top of the frangipane.
Loosely fold the edges of the pastry crust inward.
Egg wash the pastry crust, sprinkle with a little sugar, and bake in an oven at 350Â° for 20 â€“ 25 minutes, covering with aluminum foil if needed, until pastry crust is golden brown and crisp.
Serve with vanilla ice cream, whipped cream, or plain yoghurt.
At our picnic, my sweet husband walked back to the concession stand and bought vanilla ice cream so our pie would be picture perfect. 😉
Iâ€™m all for truth in blogging, and I have to say that I was a little disappointed in the pie.Â It was good, but if I made it again, I would make sure to chill all the ingredients.Â My frangipane was warm when I put it in the pastry and the pie didnâ€™t hold together in the oven very well.Â It kind of melted onto the cooking sheet.Â Overall, it was okay, and a good way to use up our fresh Ontario peaches.
We had a great time at Centreville; the weather was great, the food was yummy and the friendship a blessing!Â We love you Hagenâ€™s, and our first annual picnic 😉