Sunday, August 8, 2010

Rustic Blueberry Peach Tart

My first attempt at a tart! I was really pleased with this recipe- another one adapted slightly from Vegetarian TImes- and excited to put some super-ripe peaches to good use!

3/4 cup flour
3/4 cup yellow cornmeal
1/2 cup sugar
1/8 tsp salt
6 oz light cream cheese
1/2 stick butter
2-3 tblsp cold water

5 cups peaches- peeled, pitted, sliced
1 1/2 cups blueberries
1/3 cup sugar
squeeze fresh lemon juice
2 tblsp corn starch
1/4 tsp cinnamon
pinch salt

For dough: mix dry ingredients with butter and cream cheese, splash with water and knead with hands until soft enough to form a ball. Refrigerate 30 minutes to an hour.

Prepare filling and allow to sit for about 15 minutes.
Preheat oven to 425 degrees. We did 400, since our oven runs a little hot.

Place a piece of wax paper on a large baking sheet and flour. Using hands, roll out dough into 12 inch round and tuck up the sides to create a lip. Pour in the filling.

Bake about 15 minutes, then reduce heat to 325 degrees and bake 20 minutes more, or until crust is crisp and brown.

Tip: every time you open the oven door, 50 degrees escape! This could be good, if things are too hot- or bad, so try not to check things too often.

As always, tart is done when filling bubbles!

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