Recipe: Peach and Berry Tart
Summer peaches and blueberries combine in this tart.
Makes 8 servings
1 1/2 cups flour
3 tablespoons sugar
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 1/2 sticks (12 tablespoons) cold, unsalted butter, cut into 1/2-inch pieces
1/3 cup cold water
Nonstick cooking spray
1 1/2 cups fresh raspberries
1 cup fresh blueberries
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon nutmeg
1 tablespoon milk
1 tablespoon sugar
1. To prepare the crust: Put the flour, sugar, nutmeg and salt into a food processor and process for about 5 seconds. Add the butter and pulse until pea-size pieces remain. Use the pulse button on the processor to incorporate the cold water into the dry ingredients quickly until the dough comes together. Gather the dough into a ball and flatten slightly. Wrap in plastic wrap and chill one hour before using.
2. Spray a 9-inch glass pie pan with nonstick cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out the chilled dough into a 14-inch round. Remove the top sheet of plastic wrap, turn the dough over into the pan and gently press the dough against the bottom and sides of the pan. Remove the second sheet of plastic wrap. (If it is difficult to remove, chill for a few minutes.) There should be about 3 inches of excess dough overhang around the edge. Place on a plate and refrigerate 30 minutes.
3. Prepare the filling while the dough is resting in the refrigerator. Bring a pan of water to the boil. Add the peaches and remove from the heat. Let sit 30 to 60 seconds or until the skins loosen. Peel peaches and cut each into 10 slices. Place in a bowl with the raspberries and blueberries. Gently stir in the sugar, cornstarch and nutmeg. Let sit 15 minutes.
4. Heat oven to 375 degrees. Remove the pastry shell from the refrigerator, stir the fruit and pour into the shell. Fold up the dough to cover the outer portion of the filling, leaving about a 4-inch opening in the center. Brush the dough with milk and sprinkle with 1 tablespoon sugar.
5. Place tart on the baking sheet and bake tart about 35 to 40 minutes or until golden and bubbly. Place on a rack and cool at least 2 hours before cutting. Serve with whipped cream.
The crust recipe is from Jacques Pepin. Recipe from The Seattle Times file.