Summer is finally here again. A time filled with fresh summer fruits. It brings out my love for the tart. My go-to favorite is a Blackberry Tart. But there are so many more to try. And tarts are suprisingly simple to make!
Peaches and berries is on the menu. The filling is simply fruit. Nothing more.
The crust is like a cookie, you’ll love it. It works great with any summer fruit. The recipe called for peaches, raspberries, blueberries and blackberries. But you could use cherries, apricots or strawberries.
The dough is very crumbly but don’t worry. Just press it down into the pan and it will come together.
Peach and Berry Tart
Adapted from Martha Stewart
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons sugar
- 7 tablespoons unsalted butter. cut into small pieces
- 1 large egg yolk
- ½ teaspoon vanilla
- A splash of water to moisten dough
- 3 ripe peaches pitted and sliced into ½ inch wedges
- ¾ cup assorted fresh berries (I used blackberries and blueberries - frozen berries also will work)
- ¼ cup plus 1 tablespoon sugar (use less if desired)
- Cornmeal Crust: preheat oven 400 degrees. In food processor or mixer, mix together flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla. Press evenly into an 8-inch springform pan. Bake for 15 minutes until golden. Using a spatula flatten the bottom of the crust. Reduce oven to 350 degrees.
-Filling: Meanwhile for the filling, toss the fruit and sugar together.
- Arrange the fruit on the crust and bake for 30-35 minutes until peaches are juicy and tender. Transfer to wire rack and cool.
Serve the tart warm or at room temperature.