Blooming Peach And Blueberry Tart From Plattertalkcom Recipe 455 Food

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

BLUEBERRY & PEACH CREAM TART

Steps:

• Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
• Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
• Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
• Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• 1. In a small bowl, mix the flour, sugar and cinnamon; stir in butter until just blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with a removable bottom. Bake in a preheated 350-degree oven for 15-20 minutes or until lightly browned. Cool on a wire rack.
• 2. In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.
• 3. Spoon the fruit mixture into the crust; sprinkle with the topping. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving.

RUSTIC PEACH AND BLUEBERRY CROSTATA

Steps:

• To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
• Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

PEACH-BLUEBERRY STREUSEL TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
• Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
• Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
• Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
• Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
• Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.

BLOOMING PEACH AND BLUEBERRY TART FROM PLATTERTALK.COM RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees, F. for the crust Combine flour, shortening, sugar, and salt. Work together with fork until consistency is pebbly.. In separate small mixing bowl, beat egg, add water and vinegar, beat again. Add liquid mixture to flour and shortening.. Stir with fork, combine thoroughly, form into ball, divide in two Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter Repeat with remaining ball of dough. for the filling Slice peaches in half, remove pit, slice each half lengthwise again. In large mixing bowl combine peaches with remaining ingredients and gently stir until well mixed. Allow mixture to sit 5 minutes. To Assemble Tart Arrange peach slices in circular pattern around center of each shell crust Divide blueberries between the tarts, carefully spooning them out in the center of peaches Fold dough over fruit, pleating as you go. Brush egg wash over pastry Sprinkle with course sugar Bake for 45 minutes or until golden brown. - See more at: http://www.plattertalk.com/2013/09/blooming-peach-and-blueberry-tart.html

RUSTIC PEACH BLUEBERRY TART

Steps:

• To make Cornmeal Crust:.
• Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
• Add cheese and butter, and blend until dough resembles coarse meal.
• Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
• Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
• Preheat oven to 425°F.
• To make Peach-Blueberry Filling:.
• Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
• Let stand 15 minutes, or until sugar is dissolved.
• Place sheet of parchment paper on work surface, and sprinkle with flour. 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.
• Using a slotted spoon, place fruit in center of crust .
• Discard the juice.
• Bake 15 minutes at 425°F.
• Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
• Allow tart to 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.