Sunday, 11 August 2013

Peach-Raspberry Tart with Cornmeal Crust

Fun Fact Number 1: August 11 happens to be National Raspberry Tart Day in the United States. 
Fun Fact Number 2: I was planning on making a peach and raspberry tart on August 11 ANYWAYS!

Don't you love it when life just lines up like that? But please do not feel that you must wait for an irrational National Food Holiday to bake a delicious summer fruit tart. You should do it just because you want to. And because you have a bounty of ripe fruit begging to be eaten! Like that is a problem.

I love summer for all of the fresh fruit! It seems like there is so much of it around and it tastes SO MUCH BETTER when it's in season. I want all the fruits. I made this tart with just peaches and raspberries but you could really use whatever fruit you have on hand. Apricots, nectarines, strawberries, blueberries, blackberries, pitted cherries... You could use a combination of fruits or just one fruit...choose your own fruity adventure.

The crust has cornmeal in it, woah! It pairs nicely with the summery fruit and adds a little crunch in texture. Not feeling the cornmeal? You can replace it and just use all flour. But cornmeal is kind of exciting! Is my life that boring that I get excited about cornmeal? No, I'm gonna go with cornmeal is really exciting. What? You are not excited about cornmeal? Weird.

PS This was my first debut of my NEW TART PAN SET WITH REMOVABLE BOTTOMS which I have been dying to use since I got them as a gift like 6 months ago... finally! It feels darn good. Let there be TARTS! I can also sense a quiche in my future... my pie senses tell me. And my pie senses are quite keen these days...

Peach-Raspberry Tart with Cornmeal Crust
Recipe barely adapted from Martha Stewart

  • 3/4 cup all purpose flour
  • 1/2 cup corn meal
  • 3 tbsp. granulated sugar
  • 1 egg yolk
  • 3.5 oz butter (7 tbsp.) cut into cubes
  • 1/2 tsp vanilla extract
  • 3 peaches cut into slices
  • 3/4 cup fresh raspberries
  • 2 tbsp. brown sugar
  • 2 tbsp. granulated sugar
  • 1 scant tbsp. turbinado sugar for sprinkling

  1. Place all the ingredients for the crust into a food processor and whiz it up! Doesn't get much easier than that. Dump the mixture into an ungreased 8 inch tart pan with removable bottom. (If you don't have a tart pan you can also use an 8 inch springform pan. Press the crust mixture evenly into the pan and up the sides. Place the tart pan onto a rimmed baking sheet. Bake the crust at 400F for about 15 minutes until it is puffed and slightly golden. Remove the crust from the oven and press it down with an offset spatula. Reduce the oven temperature to 375F
  2. In a medium bowl, toss together the peach slices, raspberries, brown and granulated sugar.
  3. Pour the fruit filling mixture into the partially baked crust and sprinkle the top with some turbinado sugar. Place back in the oven to bake for another 30-35 minutes, or until fruit is tender and bubbly and the edge of the crust is golden brown.
  4. Remove from the oven and move tart pan to a wire rack to cool.
  5. Serve warm or at room temperature and VANILLA ICE CREAM :) (obviously)

<3 Lari

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