Wednesday, July 23

Blueberry Peach Rustic Tart

The blueberries are ready in Pennsylvania!   We spend hours picking, cleaning, tasting and baking these little beauties.  I've always been a fan of berry picking.  And baking.

I had a few ripe peaches and quarts of fresh blueberries, so after a few delicious pins, I decided to make a tart- basically a short cut pie, in my case.  I've seen it pinned as a galette, but I'm not really fancy enough for "galette".  Thus, it's a rustic tart.   A pie crust that's slapped onto a cookie sheet, filled with fruit, and edges folded over to partly cover the top.  Easy, peasy.


Blueberry Peach Rustic Tart

Recipe makes 2 small (8") tarts

1 1/3 cup flour
1 1/3 cup cornmeal
2 tblsp brown sugar
1/4 tsp nutmeg
2 sticks salted butter, cold and cubed
6- 8 tblsp ice cold water 

3 peaches, sliced
4 cups blueberries
1/4 cup sugar
1 tsp cinnamon
juice of 1 lemon

For the crust:
   Combine cornmeal and flour with sugar and nutmeg.  Using a pastry cutter, cut in cold butter cubes until flour mixture resembles small peas.  Slowly, 1 tblsp at a time, add cold water until a dough begins to form.  Shape dough into a disc.  Wrap with plastic wrap and chill for at least 2 hours (or overnight).
 When chilled, preheat oven to 400 F.  Roll out into circle, fill with fruit.

For the filling:
 Slice peaches (I left the skins on).  Toss peaches and blueberries with lemon juice, sugar, cinnamon.  Add filling to the center of the rolled dough, leaving at least a two inch border.  Gently fold the excess dough over the center of the filling as far as it will extend.  Brush crust with egg wash (1 egg, 2 tblsp whole milk), sprinkle with sugar.

Bake at 400F for 35-40 minutes, until filling is bubbly and crust is golden brown.

Cool for 20 minutes.

Serve warm (with ice cream or whipped cream, if you're at my house!)

For a dose of reality, this is what the rest of my table looked like while I was taking these pictures:

Recipe from this site, I adjusted it (didn't have thyme) slightly.