Peach and Blueberry Tart

 

This is a very easy open tart to prepare. It has a light and crispy pastry base that is filled with fresh peach slices and blueberries. What makes this extra special is the topping of crème fraîche mixed with peach schnapps liberally spooned over the tart to serve.

 

A Special Peach and Blueberry Tart
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25–30 minutes

  • Ingredients
  • For the tart
  • 3 medium ripe peaches
  • 28g (1 oz) chopped hazelnuts (or walnuts), roasted (¼ cup)
  • 14g (½ oz) plain/all-purpose flour, plus extra for rolling
  • 50g (1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
  • 1 pack frozen rolled puff pastry (you will need 250g), thawed
  • 1 egg, lightly beaten
  • 85g (3 oz) blueberries (½ cup)

  • For the topping
  • 150ml (5 fl oz) crème fraîche (⅔ cup)
  • 2 tbsp peach schnapps

  • You will also need a shallow, rimmed baking sheet to fit a pastry circle measuring 22½ cm (9 inch).


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5).

  3. If you can’t buy chopped nuts that are already roasted, then roast regular chopped nuts as follows. Heat a small frying pan/skillet and tip in the nuts. Cook over a low heat, tossing frequently, until they just begin to turn colour and smell nutty. They can burn very easily so watch them. Then put to one side to cool.

  4. Put the peaches in a large bowl, cover with boiling water and leave for 30 seconds. Drain off the water, replace with cold water and then peel away the skins.

  5. Cut each peach into half and remove the stones. Now divide each half into three and put to one side.

  6. Pulse the nuts in a food processor until they are finely ground (more like ground almonds). Now add the flour and 20g (¾ oz) (4 tsp) of the sugar and stir to mix in.

  7. Next unroll the pastry on a floured surface. Depending on the size of the pastry you may need to roll it a little to achieve a square that is 25cm (10 inch). Then trim the edges to make a 22½ cm (9 inch) circle. Lift this on to the baking sheet.

  8. Sprinkle the nut mixture in the centre of the circle spreading it to within an inch of the edge of the pastry.

  9. Arrange the peaches in concentric circles on top of the nut mixture.

  10. Next brush the border of the pastry with some of the egg. Then fold in the edges of the pastry, pleating them as you go, so that the folded-in edges just touch the peaches.

  11. Now scatter the blueberries on top of the peaches.

  12. Brush the pastry rim with egg and then sprinkle the whole tart with the remaining sugar.

  13. Bake on the middle shelf of the oven for 25–30 minutes, until the pastry is crisp and golden.

  14. Meanwhile, stir the peach schnapps into the crème fraîche and spoon into a serving jug or bowl.

  15. When the tart has cooked, remove to a serving plate and serve with the peachy crème fraîche.

 

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