Would you believe me if I told you that this blueberry peach tart is probably the finest you’ll ever bake? That assembling the freshest, simplest ingredients will yield the most flavorful results? I’m writing this from my dearest friend’s home in Connecticut, where we spent the day berry picking, baking and lounging. After picking a bushel of blueberries in Glastonbury, we came home and searched the web for the perfect recipe.
What makes this tart perfection is the mix of the ripe peaches juxtaposed with the newly-picked tart blueberries. On a bed of French pastry crust, which was at turns crumbly and crisp, the result was a brown-butter situation that was out of bounds! Paired with a creamy chocolate chunk vanilla ice-cream, the dessert SUNG. The glory that was dinner had been permanently erased from our minds, because as Sinead O’Connor so sagely sang, NOTHING COMPARES TO YOU.
INGREDIENTS: Recipe courtesy of Food52
For the Crust:
1 stick (1/2 cup) butter, melted
1/8 teaspoon salt
3/4 teaspoons pure vanilla extract
1 cup flour
1 tablespoon sugar
For the Filling:
2 cups blueberries, picked over and washed
2 peaches, skinned and diced
1/4 cup raspberries
1/4 cup sugar
juice from 1 lemon
For the Crisp Topping:
1/4 cup flour
1/4 cup rolled oats
1/4 cup sugar
pinch of cinnamon
pinch of salt
2 tablespoons softened butter
Preheat the oven to 350°F. Truth be told, the original layout of this recipe was incredibly confusing, however, I’ll hopefully lay it out so that it’s idiot-proof. With a whisk, gently mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Be careful not to overmix, simply, bring all of the ingredients together until they bind or cohere. Use your fingers to spread the dough evenly, and be sure to press it up the sides. At first you will enter the paranoia stage, much like I did, when I thought I couldn’t possibly smooth out that small amount of dough onto a large pie pan. Trust me, it can be done. Work from the center out and be patient. Bake the crust for 8-10 minutes, until it is just beginning to firm up.
Toss the fruit with the lemon and sugar and set aside.
To make the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
When the crust is done baking, spread the fruit evenly in it. It’s important that you spread the fruit with your fingers (as opposed to dumping all of the fruit from the bowl), as the residual juices will make the dough soggy. Sprinkle the crisp topping over everything, then return to the oven. Bake for 30-35 minutes more, just until the crust is brown, the blueberries are slightly melted, and the topping is crisp.
Cool slightly before serving with vanilla ice cream.