Rustic Peach Blueberry Tart

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make Cornmeal Crust:
  • Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
  • Add cheese and butter, and blend until dough resembles coarse meal.
  • Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
  • Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
  • Preheat oven to 425°F.
  • To make Peach-Blueberry Filling:
  • Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
  • Let stand 15 minutes, or until sugar is dissolved.
  • Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
  • Fold in edge 1/2 inch to create sides.
  • Slide parchment and dough onto ungreased baking sheet or pizza pan.
  • Using a slotted spoon, place fruit in center of crust .
  • Discard the juice.
  • Bake 15 minutes at 425°F.
  • Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
  • Allow tart to cool 10 minutes.
  • Slide tart from parchment onto serving plate.
  • Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
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