Sunday, September 23, 2012

Peach-Berry Tart

When the leaves start to turn red, orange, yellow and brown, and the air holds a chill, that's when I know it's time for my homemade chilis and cobblers.

And one of my favorite cobbler ingredients is the juicy peach.

Every fall I try a new peach cobbler treat, and this season I decided to pair my peaches with blackberries in a very scrumptious cobbler-like tart.

And it turned out beautifully.

The only trouble: It was me and the tart. All alone. In the house.

You'll be very surprised to hear I had only one piece.

Only one piece each day. For four days.

And then Mama and Daddy visited, and my waistline and I thank them for taking some home.

Peach-Berry Tart
*slightly adapted from Martha Stewart

Serves 6-8

Crust and Topping:
1/2 c whole wheat pastry flour
1 1/2 c all-purpose flour
1/2 c sugar
1/4 c lightly packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 Tbsp almonds, ground (optional)
10 Tbsp cold unsalted butter, cut in pieces

Preheat oven to 350 degrees. Butter the insides of a 9" spring-form pan.

Using an electric mixer, mix together flours, sugars, spices, salt and ground almonds. Incorporate butter on low speed, and mix until the dough sticks together when pressed together in your hands. Press three fourths of the crumb mixture into the prepared pan, and bake in the oven for 10-15 minutes until set. Set aside to cool while you prepare the filling.

1 Tbsp all-purpose flour
1/3 c sugar
1 egg
1 egg yolk
1/3 c plain Greek yogurt
1/4 c skim milk
1/4 tsp vanilla extract
pinch of salt
1/4 tsp nutmeg
4 firm peaches, sliced
6 oz blackberries

Whisk together flour, sugar, eggs, yogurt, milk, extract, salt and nutmeg. Scatter fruit in the bottom of the crust and pour filling over fruit. Sprinkle with the rest of the crumb topping mixture. Bake 45-55 minutes, or until the filling is set and beginning to brown.


With Love and God Bless,

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