I recently saw a recipe for a tart using only berries and decided to make one that is similar, but only using the fruit I had on hand. Texas peaches just came into season and blueberries are always in abundance at my house...so the blueberry peach tart was born. This is truly summer on a spoon. Serve it with this, and you've got yourself a summer night on the patio.
Prepare pastry dough and blind bake. While the crust is cooling, toss the peaches and blueberries with 1 T. sugar and almond extract. In a mixer with the whip attachment, start whipping the marscarpone, cream, and sugar until soft peaks form. Layer cream on the cooled crust. Place fruit mixture on top of the cream and serve. I garnished with fresh mint from the garden!
Sweet pastry dough:
Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
For my gluten free friends, here is an awesome almond flour recipe for the crust:
- 2 cups blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9-inch pie dish
- Bake at 350° for 8-12 minutes