Rustic Summer Peach Berry Tart Recipes

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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.

RUSTIC SUMMER PEACH BERRY TART

Steps:

• Pastry:.
• In a medium bowl, combine flour and sugar.
• Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
• In a small bowl, whisk together egg yolks and ice water.
• Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
• Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
• Filling:.
• In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
• Tart:.
• Preheat oven to 375°F
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
• Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
• Brush edges of pastry with melted butter.
• Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
• Allow to cool for 20-30 minutes.
• Sprinkle top of tart with powdered sugar.
• Slice into eighths and serve warm.