Thursday, July 16, 2009

Peach blueberry ring tart



















This is a simple tart to make that requires no cream or custard, just fruit. The pastry is easy to mix and requires a little time in the fridge to chill. No pre-baking. A quick way to make a beautiful dessert with fresh fruit.

Pastry
1 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1 stick butter, cut into pieces
1 egg
1/2 teaspoon vanilla extract
1-2 Tablespoons ice water

Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to mix together. Add the butter pieces and pulse until mixture looks like coarse meal. In a small bowl beat together the egg and vanilla extract. Turn on food processor and slowly add the egg mixture, processing until dough holds together. Add water 1 Tablespoon at a time until dough comes together, being careful to not over process. Place pastry into an 11" tart pan pressing firmly up sides and around the bottom of the pan. Cover and allow to chill in the refrigerator.

Begin to prepare the filling.

Filling
1 1/2-2 cups finely chopped peaches
1/4 cup granulated sugar
2 Tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice

Gently mix the ingredients together in a large bowl. Remove chilled pastry from the refrigerator and place it on a cookie sheet. Pour peach mixture into the pastry spreading evenly around the pan. Bake 15 minutes at 425F, reduce oven temperature to 350F and bake for 30 minutes. Remove from oven and place on a wire rack. Top with half to one cup (depending on size) of fresh blueberries by pressing them gently into the tart making a single ring around the edges. Allow to cool to room temperature.

Store leftovers in refrigerator.

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