PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
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.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
PEACH STREUSEL SLAB PIE
There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 servings
Number Of Ingredients 17
Steps:
- Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
- For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
- For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
- For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
- Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
- Let the pie cool. Serve warm or at room temperature.
BLUEBERRY PEACH STREUSEL CAKE
Make and share this Blueberry Peach Streusel Cake recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 55m
Yield 2 8x8 pans
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour 2 8x8x15/8 foil pans.
- In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
- Remove and set aside.
- In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
- Set aside.
- Mix blueberries, peaches,and flour.
- Set aside.
- Pour batter into prepared pans topping with fruit mixture pressing in gentle.
- Then top with Strusel.
- Splitting everything equaly between each pan.
- Bake for 40-45 minutes.
- Cool and keep one for yourself and bring the other to a picnic.
Nutrition Facts : Calories 973.7, Fat 69.3, SaturatedFat 34.2, Cholesterol 448, Sodium 621.9, Carbohydrate 70.2, Fiber 9, Sugar 27.9, Protein 23.2
PEACH BLUEBERRY STREUSEL PIE
A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.
Provided by Tuffykenwell
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
- *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
- Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH-RASPBERRY STREUSEL TART
Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
- Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
- Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
PEACH-BLUEBERRY CRUMBLE TART
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
DRUNKEN BLUEBERRY PEACH CHEESECAKE TART
This is a scrumptious fruit tart recipe. Fresh and delicious, this will be great to make after visiting your local farmers market. The blueberries are tart, the peaches sweet and the cheesecake layer is nice and creamy. I added pecans to the crust and loved it! Perfect for spring and summer.
Provided by Andy Anderson !
Categories Other Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. ********** MAKING THE CRUST **********
- 2. Place a rack in the middle position, and then preheat the oven to 300f (150c).
- 3. Melt the butter in a butter warmer pan, or in the microwave, and set aside
- 4. In the bowl of a food processor, fitted with an S-blade finely grind the nuts. Chef's Note: Don't grind them down too much, or you'll wind up with nut butter. I HATE it when that happens.
- 5. Add the sugar, and then pulse to mix. Add the flour, and then pulse to throughly combine
- 6. Put the food processor on slow, and add the melted butter through the food tube. Blend until throughly combined.
- 7. Place the nut mixture into a 9 inch tart pan with removable bottom.
- 8. Using your fingers, spread the mixture evenly on the bottom, and up the sides of the tart pan.
- 9. Place the tart pan on a baking sheet, and pre bake in the preheated over for 15 to 20 minutes. Chef's Note: This is just enough time to help set the crust, but not completely bake it.
- 10. Remove from oven, and allow to completely cool. Chef's Note: The pre baking of the crust is not an absolute necessity; however, I like the additional crunch it imparts to the crust.
- 11. ********** MAKING THE FILLING **********
- 12. Place a rack in the middle position, and preheat the oven to 300f (150c).
- 13. Wipe out the bowl of the food processor, and refit with the S-blade. Add the eggs, and beat until thick and lemon colored, about 1 to 2 minutes, on high speed.
- 14. Add the sugar, cream cheese, and the vanilla, and continue to beat until smooth. Chef's Note: For most of my cheesecake recipes, I do add other ingredients; such as lemon or orange zest, and sour cream, but not for this one.
- 15. Remove the S-blade and then incorporate 1/2 cup of the blueberries into the mixture. Chef's Note: Use a spatula for this step, and be careful not to break the berries.
- 16. Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
- 17. Chef's Note: You will more than likely have more filling than you need to fill the pan. If this happens, pour the remaining filling into individual ramekins, and cook along with the tart. The filling tastes good, all by itself.
- 18. Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
- 19. Remove from the oven, and allow to completely cool, about 3 to four hours, before performing the remaining steps.
- 20. Arrange the thinly sliced peaches in a clockwise circle around the outer edge, and allow to slightly overlap. Then, going counter clockwise arrange another circle in the center.
- 21. Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
- 22. Use a pastry brush to brush the drunken preserves over the peaches, and then add the remaining 1/2 cup blueberries to the pan, and coat with the remaining sauce. Sprinkle them over the top of the peaches.
- 23. Allow to cool in the fridge for at least an hour before serving.
- 24. Chef's Note: Peaches are not always easy to find; especially in the Autumn and Winter months. I've used other fruits; such as apples, and pears. However, I like to slightly pre bake these types of fruits in the oven (after slicing) just to soften them up a bit. Whatever fruit I use, I do not bake it with the cheesecake.
- 25. Chef's Note: I used peach preserves because that's what I had on hand; however, I see no problem with using other types. In other words: Experiment, and have fun. And, yes, if you don't want to use the bourbon... leave it out.
- 26. Keep the faith, and keep cooking.
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