This is a heavenly, magical, summer dessert!
And you? What unbelievably wonderful sugary treat have you enjoyed recently?
Peach-Blackberry Tart with Shortbread Crust
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.
Prick crust with fork or use pie weights to keep from bubbling.
Bake in 350 degree oven for 15 minutes.
1 pint fresh blackberries
¾ cup sugar
3 Tablespoons all-purpose flour
pinch of salt
1/3 cup buttermilk
3 large eggs
½ teaspoon pure vanilla extract
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.