I knew that while most of those peaches were going straight from knife to belly, a couple of them would make their way into this beautifully rustic tart I saw in "The Back in the Day Bakery Cookbook" a couple days before. As luck would have it, some beautiful blueberries were also at the market this week, so it was sealed. As it was just the four of us, I actually halved the recipe (entire recipe given below), but added in an extra peach as the ones I used were a tad on the small-medium side. I didn't realize it as the picture was taken, but I'd actually cut right where the fold was, making the crust appear much thicker than it actually was throughout the rest of the tart. Sorry 'bout that. In most pieces, the fruit extended all the way to the edge of the crust. The sugar-crusted, flaky, cornmeal-enhanced crust.
I'll be honest: I fully expected the girls to pick out the fruit and juices and leave the crust.
But they didn't.
There was actually an "oh, this is so good" uttered while munching. And my oldest told me "While I don't like pie, I really like this." A win on so many levels.
Rustic Peach-Blueberry Tart
- 2 ripe peaches, peeled, pitted, and sliced
- 2 c. fresh blueberries
- 2 Tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- The tiniest bit of fresh grated nutmeg
- 1 recipe Cornmeal Crust, unbaked (recipe follows)
- 1 egg, beaten, for egg wash
- 2 tsp. vanilla sugar, or coarse sugar for crust
Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment (or alternatively, roll out the dough directly on the parchment/silicon baking mat you will later transfer to the baking sheet. This is my preferred method as it saves me from transferring the dough after it's been formed. I was also light-handed with the flour, which made this work. If you are heavier-handed with flour, transfer after rolling.)
On a lightly floured work surface (or parchment/baking mat, if using), roll the dough into a 12"-in circle. Place the dough (and parchment) on the baking sheet.
Using a slotted spoon (reserve the fruit juices in the bowl), spoon the fruit into the center of the dough, leaving a 2" border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary, and press gently to seal the edges. Pour the reserved juices over the fruit.
Brush the crust with the egg wash and sprinkle with the vanilla sugar. Bake for 25-35 minutes, until the crust is golden brown. Remove from the oven and let cool for 5 minutes. Serve the tart warm, or cover with plastic wrap and refrigerate for up to 3 days.
Makes one 14" crustIngredients:
- 1 1/3 c. unbleached all-purpose flour
- 1/3 c. yellow cornmeal
- 3 Tbsp. sugar
- 1/4 tsp. fine sea salt
- 8 Tbsp. (1 stick) cold unsalted butter, cubed
- 1/4 c. ice water, plus more if necessary
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day. You can also freeze this dough for up to 1 month. Before using, defrost overnight in the refrigerator, then let the dough cool to room temperature, 10 to 15 minutes.
On a lightly floured work surface, roll the dough into a 12" circle. Bake according to instructions above.
Source: Ever so slightly adapted from The Back in the Day Bakery Cookbook