Peach & Mountain Blackberry Tart
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Author Notes: During July/August we have few of the little wild mountain blackberries on our property, usually not enough for a pie, so here I added them to a fresh peach tart; the fragrant, earthy little berries and sweet peaches compliment one another beautifully. I love a rustic free form tart and use a sweetened cornmeal based crust that it is easy to put together. The tart in the photo was made last year and of course an all peach tart is very tasty, but honestly, I am looking forward to the berries we will find this year to combine these two fruits again! - lapadia
Serves 8
- A total of 3 cups fruit - see the following combination I used
- 2-1/2 cups fresh peach slices (I leave the skin on)
- 1/2 cup wild mountain blackberries
- 1 tablespoon flour - I like wondra for this
- A little nutmeg
- 2 tablespoons honey
- CRUST
- 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter
- 2 to 4 tablespoons milk
- Preheat the oven to 375 degrees. Prepare filling; combine the flour & nutmeg, lightly toss it together with the peaches and berries, then drizzle in and lightly toss the honey to incorporate - set aside until needed.
- Line a cookie sheet with parchment for free form or place a tart pan with removable bottom onto it. The tart in the photo was a free form.
- In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter to the size of small peas. Sprinkle 1 tablespoon of milk over the mixture and toss gently with a fork. Add 3-4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened. Dough will feel crumbly but hold together if pinched.
- Turn out onto a lightly floured surface and knead just until it clings together. Form into a ball. Roll the ball into a 12-inch circle and mound the fruit filling in the center of the crust.
- Fold the border up over the filling and brush the top and sides of the crust with milk.
- Bake in the preheated oven for 40 minutes or until crust is golden and the filling is starting to bubble. Lightly cover with foil the last 10-15 minutes if the crust is getting to dark, however, that has never happened to me with this crust.
- Note: lately I have been baking my free form crust or tart pan placed onto a cookie sheet on a preheated pizza stone; it seems to me that the crust is a bit more golden brown and crispy.
- Slide the parchment or tart pan onto a rack and cool 30 minutes or until the juices have settled, before slicing.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
Tags: Summertime Dessert
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over 1 year ago lorigoldsby
i know a lot of people who pair peaches and blueberries--and they are great together but nothing beats blackberries with peaches!
over 1 year ago lapadia
Yes, I think so too, LG! Blackberries, if available always rule in my kitchen. :)
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
love this
almost 2 years ago lapadia
Thanks, drbabs! :)
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I really want to try this - have never made a free form tart and it is so beautiful! Could you pulse the crust in the food processor?
almost 2 years ago lapadia
Hi aargersi! I don't know why the food processor wouldn't work...have no clue why I always make this one by hand - just always have (probably because it comes together so easily - ha). I make this same crust for a my Chile tart just w/o as much sugar. Anyway, I would think just don't over process...just like a regular pie crust. :)
almost 2 years ago Waverly
This is exactly the tart that I would make....blackberries with peaches...cornmeal in the crust...the crust more galette than pie....this sounds so perfect.
almost 2 years ago lapadia
Oh thanks, Waverly! Would love to hear back from you if get a chance to try this combination :)
almost 2 years ago Bevi
Yum!
almost 2 years ago lapadia
Thanks, Bevi! Even though this one was from last year I remember is was quite delicious :)
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Love it!
almost 2 years ago lapadia
Thanks so much, sdebrango and have nice weekend!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Beautiful!
almost 2 years ago lapadia
Grazie tanto!
almost 2 years ago vvvanessa
that has "awesome" written all over it!
almost 2 years ago lapadia
Thanks, 3V!!
almost 3 years ago gingerroot
YUM! I have an Aunt who lives in Snohomish and has wild blackberries on her property - a few years ago my daughter had the best time picking and eating them. I'm saving this for the next time we visit them in the summer!
almost 3 years ago lapadia
Sounds great! I use to live closer to Snohomish, I love that area!
almost 3 years ago Sagegreen
Delectable!
almost 3 years ago lapadia
Thanks!