Blueberry Peach Cream Tart Recipes

BLUEBERRY & PEACH CREAM TART

Steps:

• Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
• Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
• Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
• Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
• Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
• Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
• Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
• Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

RUSTIC PEACH BLUEBERRY TART

Steps:

• To make Cornmeal Crust:.
• Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
• Add cheese and butter, and blend until dough resembles coarse meal.
• Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
• Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
• Preheat oven to 425°F.
• To make Peach-Blueberry Filling:.
• Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
• Let stand 15 minutes, or until sugar is dissolved.
• Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
• Fold in edge 1/2 inch to create sides.
• Slide parchment and dough onto ungreased baking sheet or pizza pan.
• Using a slotted spoon, place fruit in center of crust .
• Discard the juice.
• Bake 15 minutes at 425°F.
• Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
• Allow tart to cool 10 minutes.
• Slide tart from parchment onto serving plate.
• Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.