Thursday, June 20, 2013

Peach and Blueberry Tart

Stone fruit and berries are some of summer's best gifts to all of us: peaches, plums, apricots, blackberries, blueberries, cherries.  I remember climbing trees and gorging myself on the very sweetest cherries and plums, and spending hot afternoons in my grandmother's backyard picking berries so I could add whipped cream for a quick dessert.  
Take advantage of their sweetness with this quick and tasty recipe on a budget: Peach-Blueberry or Blackberry Tart.  If you like a little variety, make half the tart apple and the other half peach--just mix it up--try your own combo.  You pretty much can't go wrong.  Add a can of Redi-Whip, and you are golden! 
Check it out!

Equipment:
Baking sheet or jelly roll pan (baking sheet with edges)
Parchment paper
Medium mixing bowl
Small mixing bowl
Fork or whisk
Ingredients:
3-4 peaches or nectarines, crescent sliced 
Pint of fresh blueberries or blackberries

1/2 jar strawberry or apricot jam
1 Tbls orange juice or apple juice

1/2 cup granulated sugar
1/2 - 1 tsp cinnamon 
Lemon juice from 1/2 lemon (avoids fruit from oxidizing)

Puff pastry, thawed & unfolded
1 Egg, slightly beaten with 1 tsp water

Powdered sugar
Balsamic Glaze (optional since adds to cost. use only if you already have it in your pantry)
RediWhip

Instructions:
1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Un-Roll puff pastry onto baking sheet with parchment paper.
4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.





5. Microwave jam with juice until slightly "soupy".  Spread a thin layer within the scored area of the puff pastry.

6. Slice fruits (and peel if necessary) into crescent shaped pieces.


7. Toss fruit with sugar, lemon, and cinnamon.


8. Layer fruit slices onto jam mixture to barely overlap each other from one end to the next.


9. Drizzle fruit with remaining warm jam mixture.  
10. Dot the fruit with butter.


11. Brush (or use your fingers / hand) edges with egg wash.

12. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.
13. Bake another 20-25 minutes until crust golden brown.
14. Add Balsamic Glaze. Or Vanilla Ice Cream. Or Redi-whip.  Or all three.
15. You decide how far you're going to take it.