Adapted your recipe from Amanda Hesser's Peach Tart.
The combination of peaches and blueberries is divine with the shortbread cookie like crust, sandy and waiting to be paired with a scoop of vanilla ice cream. I adapted this recipe from Amanda Hesser's Peach Tart. Since there were no peaches to be found at my grocery store, I opted for frozen peach slices and also added frozen blueberries. I didn't have any almond extract either so I added ground almonds with some ground cardamom powder to the crust.
This turned out to be a sandy shortbread-esque crust. I did add vanilla bean paste to the liquid mixture. One mistake I made was not pushing the crust up to to top edge of my pan. Nevertheless, this turned out really delicious. The recipe is simple and straight-forward. The ingredients used were what I had on hand. I feel you can substitute these out confidently to your individual taste. —Asha Sood
plus 1 teaspoon sugar
mild olive oil
vanilla bean paste
cold unsalted butter
frozen peach slices, thawed
frozen blueberries, thawed
In This Recipe
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 cup flour, ½ cup ground almonds, cardamom, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and vanilla bean paste. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; just so it comes together. Mixture will be crumbly. Transfer the dough to an 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge….I didn’t push mine up to the top rim.
In a bowl, combine 3/4 cup sugar, 4 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Arrange the peaches in a circle starting from the outside to the center. Add the blueberries on top and fill in where there is space. Sprinkle the pebbly butter mixture over top. Build it up and cover the peaches and blueberries as if there are covered in a blanket of snow.
Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. (I couldn’t see the crust as it wasn’t to the top of the pan but smelled great.)
Cool on a rack. Serve warm or room temperature, with scoop of vanilla ice cream.