Poached Peach and Blueberry Tart

By • August 22, 2011 • 21 Comments

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Author Notes: We were gifted with a crate of peaches, and simultaneously had a major blueberry picking session. Many moons ago, I canned and preserved relentlessly. With this bounty of fruit and renewed energy thanks to all the wonderful inspiration from food52ers, I embarked on a brandied peach canning episode. While staring at a few of the poached beauties, I decided to combine the peaches and blueberries to create a tart, using the poaching liquid to better advantage. I originally made the tart using an almond meal crust, but decided I wanted a flakier version, so I used Deb Perlman's tart crust the second time around. - BeviBevi

Food52 Review: I loved Bevi's tart, all the components work so well together but the peaches are the star of the show. She gives the option of using either the crust from smittenkitchen or her almond crust, I used her almond press-in crust. It's so easy to make, is wonderfully crisp, and has a rustic quality (plus, bonus point for being good for you too!). The mascarpone filling is creamy and with just a tablespoon of honey, it's not too sweet, really a perfect companion to the sweet ripe fruit. I took Bevi's advice and allowed the tart to sit overnight before serving and its so worth the wait, the flavors mingle and the result is simply wonderful. - sdebrangosdebrango

Serves 8

For the tart crust - please follow the Smitten Kitchen recipe here: http://smittenkitchen.com/ 2008/11/the-great-unshrinkable-sweet-tart-shell/OR make this tart crust below, which is earthy, a coarser texture, and not as sweet

  • 2 cups almond meal
  • 1/4 cup cold butter, diced
  • 1 whole egg
  • 1/4 cup sugar
  • pinches salt
  • Spray the tart pan with non-stick cooking spray.Using the paddle attachment, mix all the ingredients in a standing mixer until combined. Press the dough in a 8 or 9 inch tart pan. Bake at 375 degrees for 30 minutes and allow to cool.

For the Filling

  • 2 cups water
  • 2 cups cane sugar
  • 2 large Amish peaches
  • 4 or 5 lemon verbena leaves
  • 3/4 pint fresh blueberries
  • 8 ounces Mascarpone cheese
  • 1 tablespoon honey
  1. Combine the water and sugar in a 3 quart pot and stir until the sugar is dissolved. Allow the syrup to boil, then turn down the heat to simmer. Add the peaches and the lemon verbena leaves and simmer for about 5 minutes, or until the skin puckers.
  2. Remove the peaches from the syrup, which you can continue to simmer on low heat. When the peaches are cooler, remove the skins. Slice the peaches so you have about 10 slices per peach.
  3. Now, put the blueberries in the syrup, and cook until the aroma of the berries is released - no more than a minute. Pour the blueberries into a strainer with a bowl underneath to catch the syrup.
  4. Continue to boil down the syrup until it is foamy, then remove from the heat and allow to cool. Place in the refrigerator for about 10 minutes.
  5. Mix the honey with the Mascarpone cheese until smooth. Spread the cheese mixture into the cooled tart shell.
  6. Line the outer edge of the tart with the peach slices. Place the blueberries in the middle of the tart. Spoon the cooled syrup over the fruit, and refrigerate so the filling sets a bit.
Jump to Comments (21)

Tags: dessert, seasonal, travels well, uses fresh ingredients

Comments (21) Questions (1)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I really look forward to making your almond meal crust Bevi, making this for company this weekend. I am excited about testing this recipe.

Cakes

over 3 years ago Bevi

I really hope you enjoy it. We liked it better after 24 hours, as the mascarpone set and solidified, and the crust was permeated with the flavors of the filling. The crust has an "earthy biscuit" quality to it.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats really good to know so I will make it Saturday to eat on Sunday.

Cakes

over 3 years ago Bevi

;-)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made it, absolutely gorgeous. It's setting the fridge and I'm going to have to use every ounce of restraint not to tear into it tonight. Everything about this tart is amazing. I bought peaches today from my favorite peach purveyor at the farmers market and she also has an apiary and had peach blossom honey which I used in the mascarpone. WOW!! the mascarpone was infused with a hint of peach from the honey. So delicious!

Cakes

over 3 years ago Bevi

Oh Terrific! That hint of peach in the mascarpone is a fabulous addition. Now for the taste test! There is a textural counterpoint that I will be curious to get your opinion on. What's the rest of the meal??

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

We are making BBQ ribs, potato salad, making antoniaJames haricot vert dijonaise, and also making some hamburgers for the kids. I think the tart will be perfect with this. I love almonds and the crust reminds me of whole meal biscuits texturally. I get toasted almond flour from King Arthur and I used that for the crust. I can't wait to taste it.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I some of the peach/blueberry simple syrup left and I made an ice cream soda with it using just vanilla ice cream. It was so good.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

So mouthwatering and beautiful, yum!

Cakes

over 3 years ago Bevi

Thank you! It would be great with blackberries too. And the almond crust actually mellowed and turned out well after 24 hours with the filling working into it.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

I have some almond meal but haven't used it much, will have to try your crust :)

Lorigoldsby

over 3 years ago lorigoldsby

lovely!

Cakes

over 3 years ago Bevi

Thank you! I love the D.U.M.P.!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beautiful!

Cakes

over 3 years ago Bevi

Thank you - that is high praise.

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over 3 years ago Dessert's On Me

Sooo pretty!

Cakes

over 3 years ago Bevi

Thank you!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, peaches and blueberries are so fantastic together and the mascarpone. Wow! Also beautiful photo.

Cakes

over 3 years ago Bevi

Thanks sdebrango! I love the way the syrup takes on an additional flavor with each simmering.

Bike2

over 3 years ago Sagegreen

Love peaches and blueberries and with mascarpone, yum!

Cakes

over 3 years ago Bevi

Now on to the jamming session! I emptied out my liquor cabinet with the peach poaching extravaganza!