Directions
This rustic peach and blackberry tart is the perfect vehicle for ripe summer blackberries and peaches and we cannot wit for summer to come back around so we can make this one again. The crust simply gets rolled out, then gets folded over the filling and baked. Best served warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
Servings: 8 people
Ingredients
For the pastry
- 1 1/2 cups All-purpose flour
- 1 tbsp Granulated sugar
- 1/2 tsp Salt
- 11 tbsp Butter, cubed & cold
- 1 ea Egg yolk
- 3 tbsp Whole milk
For the filling
- 1 lb Peaches - fresh
- 3/4 lb Fresh blackberries
- 1/4 cup Soft brown sugar - packed
- 2 tbsp All-purpose flour
- 1/4 tsp Cinnamon
- 1 pn Salt
- 1 ea Egg - beaten
- 2 tbsp Muscovado sugar
- 2 tbsp Rum - dark
Instructions
- Using your stand mixer, with the paddle attachment at low speed combine the flour, sugar and salt. Add in the chilled and diced butter. Mix together until you can clump the mixture together with your fingers and no large lumps of butter remain. If needed use your finger to blend any remaining butter bits.
- In a small bowl, beat the egg and milk together then add to the flour mixture. Mix on low speed for about 15 seconds by which time the mixture should come together into a soft dough.
- Turn the dough out onto a lightly floured work surface and form into a ball. flatten the ball into a disc, wrap in cling film and refrigerate for 20 - 30 minutes.
- Preheat an oven to 350ºF. Position an oven rack in the center of the oven for best results.
- Cut the peaches in half, remove stone and slice the peaches into segments like an orange. Toss the peach slices in the light brown sugar, flour, cinnamon, dark rum and salt.
- On a lightly floured work surface, roll the dough out into a circle about 13" in diameter. Arrange the peach slices around the pastry in a circle about 1 1/2" in from the edge. Use the image to see how I do it or you can be a little more casual and just spread the peaches around, leaving the border. Sprinkle the blackberries over the peach slices.
- Fold the pastry up over the fruit all the way around. Brush the pastry with beaten egg and sprinkle both the fruit and pastry with Demerara sugar or other cane sugar crystals.
- Bake until the crust turns a nice golden brown and the filling is bubbling, about 50 minutes. Allow to cool for 10 minutes then cut into wedges and serve warm.
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