Wednesday, August 14, 2013

Peach and Blueberry Tart

This peach and blueberry tart was up on Tinge of Whimsy last week but I decided that it's really something I need in my archives over here on my page.  It was a gorgeous and delicious summer dessert and I hope that many of you will try it before the summer fruits are all gone!  It is light and tasty and besides the crust it is easy peasy.

And while the only fussy part of this recipe is the crust– don't let that scare you away!  While the number of steps might be on the high side, the technique is simple and the hands on time is fairly low.  Still, it is part of the recipe that is best done the night before.  The mascarpone filling is a simple, light and fluffy bed to lay some scrumptious fresh peaches and blueberries on.  This filling is a refreshing change from pastry creams and heavy cream cheese based fillings.  

Peach and Blueberry Tart

Serves 8

1 cup all-purpose flour
1/4 cup almond flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water

8 oz mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
6 ripe peaches, peeled and sliced
1 cup fresh blueberries
3 Tbsp strawberry jam, other jams would work also
2 Tbsp orange juice

*You will need a 9-inch fluted tart pan with a removable bottom

In a large food processor combine the flour, almond flour, sugar and salt.  Pulse a few times to combine.  Add in the butter cubes and pulse a few times until the mixture resembles a course meal.  Add in the almond extract and pulse one more time.  Add in the water 1 Tbsp at a time, pulsing a few times in between each, until the mixture begins to clump together.  Remove from the food processor and form into a round disc.  Wrap and refrigerate for at least an hour.

Remove the disc from the refrigerator and let stand for about 10 minutes.  On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle, about 1/8 inch thick.  Carefully fold the dough over to transfer to the tart pan and unfold so the dough circle is centered over the pan.  Gently press the dough around the bottom of the pan and slowly work the dough into the edges and the fluted sides of the pan.  The pieces of dough that come above the edges of the pan should be removed.  Freeze the dough for about 30 minutes.

Preheat the oven to 375.  Remove the pan from the freezer and poke the bottom with a fork.  Line the dough with aluminum foil, pressing it to shape it to the form of the dough in the pan.  Pour beans or pie weights into the foil lined pan.  Bake for 20 minutes in the center of the oven.  Remove from the oven and carefully remove foil and pie weights (they will be hot!).  Continue to bake for about 10 minutes until the crust is golden.  Remove from oven and cool.

In the bowl of a stand mixer– a hand mixer and stand alone bowl can also be used– combine the mascarpone, cream, sugar and vanilla.  Beat on medium-high for about 1 minute until stiff peaks form.  Spread the cream mixture into bottom of the cooled tart crust.  At this point the tart can be covered and refrigerated for up to 2 days before you use it.  

To finish the tart off: In a large bowl combine the jam and juice and whisk together.  Toss half of the jam mixture with the peaches and half with the blueberries.  Arrange the peaches on the mascarpone filling and then mound the blueberries in the center of the peaches.  Chill until about 1 hour before serving. 

Source: Simply Recipes

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