It's both peach pie and tarts this week only because "The Husband" declared he didn't like graham cracker crust!

Seriously, I thought the guy would eat a brick with ketchup on it but he doesn't like graham? Remember, in cooking, you always have options.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Pennsylvania Peach Pie and Tarts (Prep. time 45 minutes. Makes 6 tarts and one pie)

7 Pennsylvania peaches

¼ C. butter

¼ C brown sugar

1 Tb. cinnamon

½ tsp. salt

1 Tb. flour

1 tsp. lemon juice

1 package (six) puff pastry shells

1 9-inch graham cracker pie crust

1 C. granola (with no fruit or nuts)

Bring a large pot of water to a boil.  Add the whole peaches to the hot water and remove from the heat. Blanch the fruit for about 3 minutes.  Remove the peaches from the water and allow them to cool enough to handle.  The skin will now easily peel off.  Remove the stones and dice or slice the peaches.  Pre-heat the oven to 375.  Press the puff pastry shells into muffin tins. Toss the peaches with the brown sugar, cinnamon, salt and flour. Add the lemon juice and divide the mixture between the tart shells and pie crust.  Dot the butter on top of the desserts then top with the granola.  Bake for about ½ hour until the filling is bubbling and the tart shells are browned.  Serve with vanilla ice cream.

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