6.8.13

Peach & Blueberry Tart

So before you see all these pictures and think the photographer fairy came to visit me...I should introduce you to my guest poster for the day, Hannah, from over at Swirl of Cinnamon. Remember a few weeks back when I went to the local blogger meet up? Well, this sweet girl is one of my new found bloggy friends and her blog is fabulous. I tend to have to wipe the drool off my computer when I check her posts out...

I am working on my picture skills...but you shouldn't hold your breath out for photos this remarkable any time soon. And this just looks divine. it helps when the food looks this awesome from the beginning;)


Thanks for having me Maddie!  I am excited to share with you a variation on a recipe I shared on my blog last month.  The original recipe was made with strawberries, blueberries and raspberries– all beautiful reds and blues for the Fourth of July.  The recipe today is combining two quintessential  summer flavors into one stunning dessert.  The result is a beautiful, light and fresh dessert that will have everyone coming back for seconds– I know my guests ALL had seconds– I'm glad I made two!

The only seemingly fussy part of this recipe is the crust.  But 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.  

So if you want to impress your guests, try this recipe.  My family has a pretty high threshold for beautiful desserts between my sister-in-law and myself and there were many legitimate jaw-drops when I presented this dessert.  Serve this at your next get-together and I guarantee at least a jaw-drop– but who knows maybe someone will even fall out of their chair!

Peach and Blueberry Tart

Serves 8

Crust
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

Filling 
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

Printable Recipe

Now head on over to her blog and show her some love, she's slightly new to the bloggin world. Let her know how friendly we all are in these parts. haha

and in case you missed it, on my other blog today, 
Strawberry Lemonade Cookies.


Linking up with Take a look Tuesday, Ashley & Jessica.

8 comments:

  1. This looks like something I would buy at a store! I love all kinds of tarts so I know this one much be so good! Glad you linked up with us!

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  2. This looks so delicious! I've been looking for a new peach recipe to try. I usually cheat and buy the crust, but this one looks like it might be worth it. Stopping by from the Taste of Tuesday link up :)

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  3. Ohh, That looks incredibly delicious.

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  4. OMG Can you say drooool!! :)New follower from the GFC Hop!If you get a chance, stop on over and say hi!

    www.gildedsunflower.com

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  5. I'm not a peach person... but the tart part and blueberries look phenomenal!

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  6. This looks divine! I love peaches and blueberries!

    Purrincup Blog

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  7. That crust looks amazing! Must add to my "to-make" list!

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  8. you had me at peach and mascarpone! looks amazing. . . i think i'm going to make this for a friend's housewarming party in a few weeks, can't wait to impress everyone :-)

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