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 I originally made the tart using an almond meal crust, but decided I wanted a flakier version, so I used Deb Perlman's tart crust the second time around. If you have a recipe for poaching fruit that you like, please use it. Just avoid a recipe that uses red wine as the poaching liquid, as it will bleed onto to mascarpone filling. You can also substitute basil leaves or mint leaves for the lemon verbena leaves. —Bevi
Test Kitchen Notes
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. - sdebrango —sdebrango
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
cold butter, diced
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
large Amish peaches
4 or 5
lemon verbena leaves, large basil leaves, or mint leaves
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.
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.
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.
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.
Mix the honey with the Mascarpone cheese until smooth. Spread the cheese mixture into the cooled tart shell.
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.