This Peach Tart From Spring in Marietta Is Almost Too Beautiful to Eat

The 2020 peach season in Georgia has been a bright spot this summer. And Spring restaurant in Marietta made this sweet fruit the star of its newly launched curbside takeout menu with a gorgeous peach tart.

The critically acclaimed restaurant, owned by chef Brian So and partner Daniel Crawford, reopened for curbside service last week, after closing for a second time due to a surge in COVID-19 cases. While there are four dessert options listed on the menu, the one that continues to capture the attention of food enthusiasts across Atlanta is Spring’s peach tart. So admits peach season is his favorite season — and it shows in the stunning presentation of the tart.

The chef and his staff make each peach tart from scratch and by hand. In the dessert’s first week on the menu, Spring sold close to 100 peach tarts and made 18 tarts each day.

“It’s just a simple fruit tart. We wanted something light, and we wanted to use peaches before they go out of season,” says So. “We wanted to make something that in a photo could convey to everyone that, yes, we’re doing curbside, but we’re not taking any less care and less enthusiasm in what we’re doing.”

So starts by creating a thin tart pastry crust, which is filled with airy Bavarian cream set with a little bit of gelatin to help the dessert survive the car ride home. Then, So and his team carefully arrange a rosette of thinly sliced Pearson Farm peaches atop the delicate cream filling. The tart is set with an apricot glaze and garnished simply with lime basil from the restaurant’s garden.

With peach season winding down, this is the last week So expects the tart ($22) to be on Spring’s takeout menu. But, not to worry, So has other creative desserts in mind for upcoming menus. “I think next week we might switch to a Mexican menu. So, we might do a tres leches for dessert.”

As for this week’s menu, So plans to offer a Korean dinner for one ($29) with charcoal-grilled short rib, spicy pork belly bulgogi, soybean soup, and banchan, along with various meal kits, salads, soups, and snacks, including Spring’s foie gras torchon.

Spring is open for curbside takeout Tuesday through Saturday, from 4 p.m. to 8 p.m. Orders must be placed and paid for online at least one day in advance. Wine pairings are also available.

The restaurant will text when the order is ready. Upon arrival, park in the free public lot on Mill Street, across the street from Marietta First United Methodist Church. Text 678-540-2777 with the make and model of the car, and a staff member will deliver the food.

Beth McKibben

36 Mill Street, Marietta. springmarietta.com.

• Marietta’s Spring Restaurant Begins Its Curbside Takeout Service With Meal Kits [EATL]
• All Spring restaurant coverage [EATL]