Peach & Blueberry Tart
This is a recipe for a beautiful summer tart. I made a purple sweet potato crust to go with it, and it was good but pretty fragile for a tart crust; I had hoped I would have a purple crust all around. That wasn't the case as it browned, so I will rework it next time; I'll still put it here. However, using a frozen crust or another crust will work just fine. The total time is roughly three hours, which includes cooling time. Using an already-made crust will cut down on time. I would recommend using a tart pan, but a pie pan will work if not.
DESSERTFRUIT
Alcuin
7/16/20212 min read


Here is the crust recipe:
1 & 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon kosher salt
1 stick cold unsalted butter(cut into small cubes)
1 Egg
1 tablespoon Purple sweet potato powder(Optional)
Preheat the oven to 375F
Combine all the ingredients in the food processor and pulse until crumbly. Then, roll the dough into a ball, press it into a disk, wrap it tightly in plastic wrap, and chill in the fridge for at least an hour.
Alternatively, you can make the dough in a bowl or use an already-made crust. To cook the crust, gently roll it out and press it into the tart pan, cover it with parchment or tinfoil, and lightly press it down on top of the crust. Next, fill the crust with pie weights. I used rice, but beans also work. This is standard for baking tart crusts; it prevents the crust from getting puffy when it bakes!
Bake at 375F for 15 - 20 minutes until the crust is golden brown. Remove from the oven and allow to cool completely on a wire rack. (Placing it on a towel-covered cutting board also works)
Here is how I made the filling.
1-pint blueberries
4 ripe peaches cut into 1-inch pieces
1/2 cup sugar
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
2 tablespoons lemon juice
zest of 1 lemon
In a non-stick pan, combine everything and gently simmer over medium-low to medium heat. Let cook for 15 - 20 minutes, occasionally stirring; once the blueberries have turned the liquids into a purple-red color, strain the fruit over a bowl. Return the juices to the pan and cook until reduced by half into a thicker syrup. When it either thickens or clings to the back of a spoon, then it's done. Cool both the fruit filling and the syrup separately. Once everything is cooled, mix the filling and the syrup and pour into the crust, then either place in the fridge or dig in.
Notes: I use a non-stick pan because the filling gets sticky and can easily burn if not stirred often; using a non-stick pan leaves less of a mess and less of a chance of burning.
The goal of slowly cooking the filling is not to overcook the peaches.
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