By Vera Dawson
Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. I love late summer in the high country — cool nights, glistening days, empty trails and, perhaps best of all, peaches from Palisade. I look for ways to bake with these beauties as soon as they’re available and recently featured them in this simple tart. With a buttery, flaky shell, a crisp, cinnamon-and-oat topping and a soft, lush peach-and-blueberry filling, it celebrates …
Source:: Vail Daily Feed
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