Poached Peach and Blueberry Tart

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 pints 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.