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
- 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
- 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