by SmallKitchCara
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Expand1 stick (1/2 cup) butter, melted Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
3/4 teaspoons pure vanilla extract Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
2 cups blueberries, picked over and washed Ask a question about this ingredient
2 peaches, diced Ask a question about this ingredient
juice from 1 lemon Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/4 cup rolled oats Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
pinch of cinnamon Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
2 tablespoons softened butter Ask a question about this ingredient
Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Bake the crust for 8-10 minutes, until is is just beginning to firm up.
Ask a question about this stepToss the fruit with the lemon and sugar and set aside.
Ask a question about this stepTo 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.
Ask a question about this stepWhen the crust is done baking, spread the fruit evenly in it. Sprinkle the crisp topping over everything, then return to the oven. Bake for 20-25 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.
Ask a question about this stepI meant "adaptable to..." :-(
Made this wonderful tart. It was delicious and a huge hit at home, even with my picky teenager. Thanks. We will be making this recipe often!!!
Loved this for its beauty, deliciousness, ease of preparation! Was making it again for my company this weekend when my oven ceased to function after I roasted asparagus (doubtless, immaterial). So what to do? Though the solution was obvious and very simple, deconstructed, this was as delightful if not better than the tart. Cereal bowl perfectly centered with one modest scoop of organic vanilla ice cream, colorfully wreathed with blueberry/peach mixture, prepared as specified, sprinkled with raw streusel.Healthier and better! What were the chances.
Made this tart yesterday for a dinner party and it was a huge hit! So simple, so delicious. Thanks so much! I'll be making this again, and again! Oh, and I agree with Chef Patty - I needed to bake it an addition 20 minutes to get the topping to brown. More than worth the wait!!
A wonderful recipe. Lacking a 9" round tart, I used a 9" square. And I substituted sliced almonds for the oats in the topping. We couldn't stop eating this tart. I will try it again with the oats. One note: when the tart baked for the second time, it took 30 minutes to brown. Thanks for an easy crust and a yummy tart.
I love how the crust was so simple yet so delicious!! :) Our fatal mistake was not letting it bake longer and ruining the topping a bit by completely melting the butter. (We also did not use a removable bottom pan). However, even with our mistakes it was still delightfully delicious! :D Thank you so much for this recipe! :D
I made this two days ago in a deep tart pan. Cooked it for over an hour until the topping was browned and the crust was a deep nutty brown. I'd take a picture of it, but it's long gone. Great combination of fruit and crust. Will be making it again once my tart pan's out of the dishwasher.
This was delicious - made mine with blackberries from the garden and plums from the farmers market - the tart and sweet were a great combination. Is it possible to substitute oil for the butter in the crust? My friends who are vegans would love this if only it did not have butter.
Can't wait to try this recipe--reminds me of the blueberry tart from Tate's. I'm not afraid of pastry, but I welcome the easy tart shell technique of this recipe especially during these dog days of summer!
What size pan do you use?
A 9" tart pan with a removable bottom worked for me when I made it last weekend.
Just a note that when I make crumb topping as above, I make loads extra and freeze in a quart container. It easily separates for use later and saves so much of the bother. Can use to top any fruit, pop in the oven and presto..dessert!
Just made this tonight with a few additions/modifications. Ummm..... my boyfriend and I devoured 1/2 of it in about 5 minutes flat. I did not have any rolled oats so I used 1/4 cup of toasted oatmeal bread crumbs instead, I zested the lemon into the fruit filling and added about 1/3 cup of pecans to the crumble topping. I also tripled the cinnamon. This tart is mad good. Make it! Eat it! You won't want to share it!
Made this last week with only blueberries. Doubled the topping and it was sooooooo delicious. Did not drain the juice and it all worked well. Left with an empty pan and now will make another one this week-end for company, a new favorite.
This is a wonderful tart and I thought the crust method was easy and quick. I, too, had a hearty dislike of making pie crusts until I read an article by Russ Parsons in the LA Times about the pate brisee from Thomas Keller in "Bouchon" (p.276). I had never heard of this technique but it ALWAYS works perfectly and is very easy to handle. It seems counter intuitive until you try it. If it works for me it would work for anyone.
I made this last night & it could not have been easier or tastier! It took some will power not to eat the crust (it smells divine) but the finished tart was well worth the wait. My guests LOVED it as well. Two notes: it took a good 20 extra minutes for the top to brown nicely; next time I'll probably turn up the heat a bit or place it on the highest oven rack. Second, I was skeptical of "dicing" the peaches but it was key - the peaches and the blueberries were the same size so the tart blended together beautifully.
I love this! I'll be trying out the crust this weekend, though I agree with Gregory that this sounds easy enough to make during the week.
Heather
I loved the simplicity of this recipe. It was interesting to see that the fruit was transferred into the tart shell by hand so that the juice didn't water-log the dough. An incredibly easy tart to make during the week, this recipes allows you to really savor the lusciousness of summer fruit.
StoveTopReadings.com
I can attest to the deliciousness of this tart. Absolutely fabulous. The crumb topping makes all the difference.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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This tart dough avoids all that is scary about tart doughs -- no rolling! No cold butter!
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The warm butter is just barely mixed into the sugar, salt, vanilla extract, and flour...
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...and pressed into the tart pan.
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Start by working the dough out from the middle, and then slowly up the sides. You'll want to have the dough hang over the top of the pan's edges a touch, as it'll contract during baking. The dough is very wet and greasy feeling. This is OK! We put it in the fridge for a moment to tighten it back up.
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After it comes out of the fridge, we weighed it down with pie weights (or dal, as the case may be) and blind baked it for 8-10 minutes. This wasn't specified, but is a good way to ensure your dough cooks without puffing up.
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As the crust bakes, we chop the fruit. Or rather, Merrill chops fruit, and Amanda tastes it.
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We decided to play it risky and juice the lemon straight over the fruit.
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Stupid. Those seeds are awfully slippery.
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To make the crisp topping, you simply throw all the ingredients together, and work it into a crumbly texture with your fingertips.
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When filling the tart, be sure to lift the fruit out of the accumulated liquid, otherwise your lovingly blind-baked crust will become a soggy mass.
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The tart baked for about 35 minutes, until the center was bubbly and the crust and the topping were golden brown.
This was crazy easy and delicious with blueberries and raspberries. Wonderfully adaptablento many different fruit combinations.