Farmer’s Market Peach and Blackberry Tart

Posted July 10th, 2010 in Desserts, Recipe

makes six individually-sized tarts, ~5 inches in diameter

for pastry:
1 cups all purpose  flour
1/2 tsp sugar
1/4 tsp  salt
6 Tbs sticks unsalted butter-very cold and cut into small cubes
2-4 Tbs cold water

1. In a food processor or using a pastry cutter, mix the flour, sugar, and salt to combine.
2. Cut the butter into the flour mixture until it is the size of peas.
3. Gradually add the cold water 1 tbs at a time and pulse just until dough begins to form.
4. Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.

3 sliced Peaches

2 heaping Tbs plus 1 tsp light brown sugar

1 Tbs plus 1 tsp cornstarch
1 can Oregon Fruit Blackberries, drained (reserve a few berries to decorate the tarts if desired)

1 Tbs butter and 1 Tbs brown sugar

Whipped Cream:

½ pint heavy cream

1 Tbs confectioner’s sugar

1 tsp vanilla

Pinch cream of tartar
1. Preheat oven to 400 degrees F.
2.  In a bowl, combine the peaches, brown sugar, and 1 Tbs of cornstarch. Toss to coat the peaches and set aside for at least ten minutes.

3. In another small bowl, combine the blackberries, remaining 1 tsp sugar, and remaining 1 tsp cornstarch. Set aside.
4. Roll out the pastry into 6 six-inch circles and lay in the individual tart pans with removable bottoms.  Crimp the edges by pinching the dough all around. Place the tarts on a baking sheet. 

5. Toss the fruit together and spoon into the crusts.

6. Dot the tarts with butter and sprinkle with a little more sugar.
7.  Bake for 30 minutes until the pastry is golden brown and the fruit is bubbling. Remove from oven and place on a wire cooling rack.

8. Add cream, sugar, vanilla, and cream of tartar to a mixing bowl and whip until peaks just hold up. Be careful not to over beat. 

8. When cool, carefully pop out of the mini tart pans, place on a serving platter and decorate with piped whipped cream.

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