Rustic Summer Peach Berry Tart Recipes

RUSTIC PEACH TART RECIPE

Steps:

• To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Remove dough and wrap it with plastic wrap then shape into a round disk. Chill in the fridge at least 45 minutes.
• Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14-16" in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet.
• To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps-it'll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
• Bake 20 minutes then rotate the pan and bake an additional 20-25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
• Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.

RUSTIC SUMMER PEACH BERRY TART

Steps:

• Pastry:.
• In a medium bowl, combine flour and sugar.
• Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
• In a small bowl, whisk together egg yolks and ice water.
• Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
• Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
• Filling:.
• In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
• Tart:.
• Preheat oven to 375°F
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
• Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
• Brush edges of pastry with melted butter.
• Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
• Allow to cool for 20-30 minutes.
• Sprinkle top of tart with powdered sugar.
• Slice into eighths and serve warm.

RUSTIC PEACH BLUEBERRY TART

Steps:

• To make Cornmeal Crust:.
• Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
• Add cheese and butter, and blend until dough resembles coarse meal.
• Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
• Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
• Preheat oven to 425°F.
• To make Peach-Blueberry Filling:.
• Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
• Let stand 15 minutes, or until sugar is dissolved.
• Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
• Fold in edge 1/2 inch to create sides.
• Slide parchment and dough onto ungreased baking sheet or pizza pan.
• Using a slotted spoon, place fruit in center of crust .
• Discard the juice.
• Bake 15 minutes at 425°F.
• Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
• Allow tart to cool 10 minutes.
• Slide tart from parchment onto serving plate.
• Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.