Really Rustic Peach-blueberry Tart |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Make this tart with it's unusual crust with fruits of your choice. Peaches and blueberries seem to be popping off of bushes and tress in grand abundance this summer. In the colder months, frozen fruit may be substituted, but why not make it now with organic fresh fruits. Read more . From Vegetarian Times Issue: July 1, 2006 Ingredients:
cornmeal crust |
3/4 cup all-purpose flour |
3/4 cup yellow cornmeal |
1/2 cup sugar |
1/8 tsp. salt |
6 oz. neufchâtel cheese, diced |
4 tbs. (1/2 stick) butter, diced |
peach-blueberry filling |
5 medium-size peaches, peeled, pitted and sliced (about 5 cups) |
1 1/2 cups blueberries |
1/3 cup sugar |
3 tbs. fresh lemon juice |
2 tbs. cornstarch |
1/4 tsp. ground cinnamon |
ice cream or 2 cups sweetened whipped cream, optional |
Directions:
1. CHILL TIME FOR DOUGH:OVERNIGHT
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3. To make Cornmeal Crust:
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5. Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine.
6. Add cheese and butter, and blend until dough resembles coarse meal.
7. Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
8. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
9. Preheat oven to 425F.
10. To make Peach-Blueberry Filling:
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12. Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl.
13. Let stand 15 minutes, or until sugar is dissolved.
14. Place sheet of parchment paper on work surface, and sprinkle with flour.
15. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.
16. Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes.
17. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown.
18. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
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