Ingrédients pour Rustic Peach Blueberry Tart
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- Neufchatel Cheese (not used in recipe)
- 1/2 cup (1 stick) unsalted butter
- 4 cups peeled and sliced peaches
- 2 1/2 cups blueberries
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- vanilla ice cream (optional, for serving)
- 1/2 cup shredded cheddar cheese
- 3 tablespoons ice water
- whipped cream (optional, for serving)
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Comment préparer Rustic Peach Blueberry Tart
- **Make the Cornmeal Crust:** In a food processor, pulse together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup granulated sugar, and 1/4 teaspoon salt until combined.
- Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and 1/2 cup shredded cheddar cheese. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add 3 tablespoons ice water, pulsing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour (or overnight).
- **Preheat oven to 425°F (220°C).**
- **Make the Peach-Blueberry Filling:** In a large bowl, gently toss together 4 cups peeled and sliced peaches, 2 1/2 cups blueberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, and 1/2 teaspoon ground cinnamon.
- Let the filling stand for 15 minutes to allow the sugar to dissolve.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to an ungreased baking sheet or pizza pan using a piece of parchment paper.
- Fold the edges of the dough inward about 1/2 inch to create a crust.
- Using a slotted spoon, gently spoon the fruit filling into the center of the crust. Discard any excess juice.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the tart cool on the baking sheet for 10 minutes before carefully transferring it to a serving plate.
- Serve warm or at room temperature. Top with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
115g
Fat
34g
Carbs
17g
