I've been baking a lot lately. I didn't intend for this to happen, but with all the delicious fresh fruit hanging out at the farmers market, tarts, pies, and cakes have been entering my mind lately. I see fresh, ripe peaches and before you know it, I'm making a tart.
I love pie, but tart is a perfect way to show off fresh fruit like peaches. Pies can be heavy and sugar-laden. Tarts are lighter and typically contain less sugar, making them a perfect end to any summer meal.
This tart in particular utilizes both fresh blueberries and peaches. You can purchase store-bought crust, or make your own. I offer a simple recipe below. The star of the show is the fruit, so pick ripe peaches (ones that are sweet and juicy) and big, plump blueberries.
Peach and Blueberry Tart with Candied Walnuts
Makes 11-inch tart
Preheat oven to 425ºF.
Make the Tart Crust:
In a mixing bowl, stir together both flours, salt, and sugar. Stir in the olive oil and milk. Mix until just combined. Transfer dough to an 11-inch tart pan with removable bottom. Press the dough into the pan covering the bottom and sides of the pan. Fill in any holes with excess dough.
Make the Tart:
Combine the peaches, blueberries, sugar, flour, orange zest, and salt in a large mixing bowl. Pour the mixture into the crust. You can try to decoratively arrange the peaches and blueberries around the crust or just leave it more free-form. Dot the tart with the butter.
Bake for 35-45 minutes or until golden brown and bubbly. Sprinkle with candied walnuts. Cool completely. Serve with whipped cream or vanilla ice cream.
Make the Candied Walnuts:
Melt the butter in a skillet set over medium heat. Add the walnuts, sugar, and cinnamon. Stir and cook for 5 minutes or until the sugar is melted and the walnuts are coated in the mixture. Spread the walnuts onto a baking sheet. Cool completely before breaking apart.
Lentils: Pantry Gems by Marcy Gaston