Posted by: thedirtybaker | August 7, 2012

Peach-Berry Tart

This was the first recipe I tried from Martha Stewart’s New Pies and Tarts (New York: Clark Pottery Publishers.  2011).  I give it a big YUM!  I’m not even sure if I shared this one.  Maybe with Marcy, but I think I might have eaten it all myself.  It has a part-cornmeal crust, and was pretty simple to make.  Martha says that this recipe “takes kindly to improvisation” (Stewart 2011: 18) (Yes, that was a proper in-text citation.  What of it?).  Any stone fruit would work instead of peaches, and apples probably would, too, though you’d want to peel those.

Ingredients

For the crust:

2/3 c. all-purpose flour

1/2 c. yellow cornmeal, preferably stone-ground

3 Tbsp. sugar

1/2 tsp. salt

7 Tbsp. unsalted butter, cut into small pieces.  (I probably used the full half-cup stick)

1 lg. egg yolk

1/2 tsp. vanilla extract

For the filling:

3 ripe peaches, pitted and sliced into 1/2-inch wedges

3/4 c. assorted fresh berries, such as raspberries, blueberries, and blackberries

5 Tbsp. sugar

cinnamon, nutmeg, and ground ginger to taste (not in official recipe, but I recommend them)

Directions

Make the crust: Preheat oven to 400°F.  In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until the dough just begins to come together.  Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan* with a removable bottom; set pan on a rimmed baking sheet.  Bake until golden and slightly puffy, about 15 minutes.  Using an offset** spatula, gently flatten bottom of crust.  Reduce heat to 350°F.

Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, sugar, and spices.

Arrange fruit in crust.  Bake until peaches are juicy and tender, 30-35 minutes more.  Transfer pan to a wire rack to cool slightly.  Serve warm or at room temperature.

*I tried to use the springform pan, but it was much harder.  Go with the tart pan.

** Just use something that will press down the crust – a spoon worked just fine.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: