Saturday, August 24, 2013

Peach-Blackberry Tart with Shortbread Crust

By Ellery Adams

I'm not working on a Charmed Pie Shoppe mystery at the moment, but I'm always trying new recipes and looking for the next taste sensation to grace the pages of a future book. And because Ella Mae LeFaye lives in Georgia, it makes sense that I pay homage to the peach and this tart does just that. It looks like a ton of work, but it's not and even if you don't make the tart, use this handy trick for peeling peaches and just eat a blanched peach with a scoop of vanilla ice cream!

This is a heavenly, magical, summer dessert!

And you? What unbelievably wonderful sugary treat have you enjoyed recently? 


Peach-Blackberry Tart with Shortbread Crust

Shortbread Crust
Ingredients
¾ cup cold butter, cubed
1/3 cup confectioners' sugar
1 ½ cups all-purpose flour

Blend ingredients in food processor on pulse setting until your dough is crumbly.
Pat into a 9- or 10-inch tart pan.
Prick crust with fork or use pie weights to keep from bubbling.
Bake in 350 degree oven for 15 minutes.

Filling

1 pint fresh blackberries
3 or 4 medium fresh peaches, peeled, pitted, and sliced
¾ cup sugar
3 Tablespoons all-purpose flour

pinch of salt
1/3 cup buttermilk
3 large eggs
½ teaspoon pure vanilla extract
6 Tablespoons butter, melted and cooled to room temperature
1 ½ teaspoons lemon zest

Grease tart pan.

While shortbread crust is baking, cut a X in the bottom of each peach with a knife. Fill a large saucepan with water and bring to a boil. Put peaches in water and boil for 45 seconds. If they’re a little under ripe, boil for a full minute. Remove from heat and immediately transfer to a bowl of ice water. Drain water and peel skin from peaches. Now pit and slice. Wash blackberries and pat dry.

When crust is finished baking, remove from oven and allow to cool. In the meantime, make the tart filling by combining sugar, flour, and salt in a medium bowl. Next, add buttermilk, eggs, and vanilla. After those are blended, whisk in melted butter and lemon zest.

Place blackberries and peaches on shortbread crust. Transfer to lined cookie sheet and then pour filling over the fruit. The filling will reach the top. Bake until center is set, 55- 60 minutes depending on the strength of your oven. Cool, remove from tart pan, and enjoy.
 


2 comments:

  1. I make a lot of fruit "pies" this way, no crust, more of a pudding...but...we end up- or SOME of us, end up, not eating the crust...so I just do fillings!!! LOL!!
    I just made the plum cake-from Mary Jane Maffini.

    ReplyDelete
  2. Mmmm, this sounds wonderful! Thanks for the tip on peeling the peaches, something I've had a problem with for years (unless I get Freestone peaches, they just about peel themselves). I bet this recipe would work well substituting Saskatoon berries, wild blackberries or blueberries, too. I'm salivating! ;-)

    ReplyDelete