Cooling on the table is a peach and raspberry tart! The peaches were bought frozen in bulk at our local farmer's cooperative and Roy picked the raspberries in our woods yesterday. I don't really have a recipe for you because I generally just wing it for these. I confess to a frozen pastry round for the crust.
I combine peaches and raspberries and some water and some sugar, cinnamon, nutmeg, vanilla and lemon juice. I cook it for awhile and then thicken it with corn starch. That's it! I bake it at 350 degrees for 45 minutes. Postscript: The tart is resting comfortably on a cake stand I made when living in Mountainair, NM where I took a pottery class. I have been waiting for a chance to use it!