As I am writing this post, this tart is fresh out of the oven. I’ll admit to taking some nibbles off the crust too…because it smells so darned good, it’s killin’ me.
In my “Peachapalooza Day” posting of today, this is the fourth and last. I’ve made Peach Balsamic Freezer Jam, Peach Salsa, a “Life is Peachy” cocktail and a Peach Blueberry Tart. If I haven’t given you enough ideas for delights to make with peaches, well, I’m stumped. And “plum” (hee!) out of peaches.
I got the idea for this tart from making pie crust the other day for a savory dish; I hadn’t made a sweet tart (hee! I loved typing that! I’m a sucker for those candies.) in a long time. Also, my sister brought me a big ol’ bag of blueberries, picked from her own yard. A tart was born!
I’ve used the same recipe for pie crust for years and years and years. It’s super simple to make and miles and miles better than the store-bought shaped or rolled ones. I promise! It’s worth the little bit of time it takes to make it; it’s all the difference in the world!
Don’t be scared…I use butter. Real butter. No vegetable shortening here. The butter crust is…well, delightfully decadent. And so crispy and flaky. It’ll melt in your mouth…like, well like buttah!
- FOR THE CRUST:
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup (1 stick) butter, cut in one inch pieces, place in freezer for 30 minutes
- 4-6 tablespoons ice-cold water (or just enough that the dough starts to hold together *Note
- FOR THE DOUGH TOPPING:
- 1 tablespoon butter, melted
- 1 tablespoon sanding or granulated sugar
- FOR THE TART FILLING:
- About 6 fresh, ripe peaches, peel left on, pitted and sliced
- 1 cup fresh blueberries
- 4 tablespoons granulated sugar
- ⅛ teaspoon kosher salt
- FOR THE CRUST:
- Combine flour, salt, and sugar in a food processor; pulse to mix.
- Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
- Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.)
- Remove the dough from the food processor and place in a mound on a clean surface.
- Gently shape into a ball, flatten like a hamburger patty.
- Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
- Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
- Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
- Remove the dough to a baking sheet, lined with parchment paper.
- FOR THE FILLING:
- Wash the blueberries and peaches (the later to remove any fuzz).
- With a knife, cut into the peach until the knife reaches the pit, cutting the peach along the seam that runs from the stem end to the bottom, and then all the way around to the stem end again.
- Gently twist the two halves of the peach; it should easily separate.
- Pop the pit out of the peach half that still holds it.
- Slice the peach halves into quarters or sixths, depending on the size of the peach.
- You will need about 4 cups of sliced peaches.
- Place the peach slices and blueberries in a large bowl and season with salt.
- Add granulated sugar.
- Arrange peach slices and blueberries on the dough, leaving about a two-inch wide border. ***Note
- Scrape sugar and juice from the bowl and pour over the filling.
- Gently fold the edges of the dough up and over the filling, pleating the dough in the same direction, as needed to make it lay flat.
- Seal any cracks in the dough.
- Brush with melted butter.
- Sprinkle sanding sugar**** over the entire tart.
- Bake in a pre-heated, 400 degree oven for about 35 minutes, or until the crust is golden brown.
- Remove from oven and cool on a wire rack.
** The pie dough can be made ahead and refrigerated for up to 2 days before using.
*** It is not necessary to be fancy with how the fruit is arranged. You can just slap it on the dough. I promise, it tastes the same.
****Sanding sugar is slightly larger than table sugar, and it will not dissolve when subjected to heat. It stays crystallized and sparkling on the baked pastry crust. You can find sanding sugar at places that carry specialty baking supplies. I buy mine at Hobby Lobby.
And that concludes Peachapalooza Day. Peaches are at their finest right now. Get out there and buy some…and have a peachy time eating them!