Poached Peach And Blueberry Tart Recipe

Name: Poached Peach And Blueberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tart crust - please follow the Smitten Kitchen recipe here: http://smittenkitchen.com/ 2008/11/the-great-unshrinkable-sweet-tart-shell/OR make this tart crust below, which is earthy, a coar…; 2 cups almond meal; 1/4 cup cold butter, diced; 1 whole egg; 1/4 cup sugar; Pinch salt; Spray the tart pan with non-stick cooking spray.Using the paddle attachment, mix all the ingredients in a standing mixer until combined. Press the dough in a 8 or 9 inch tart pan. Bake at 375 degre…; For the Filling; 2 cups water; 2 cups cane sugar; 2 large Amish peaches; 4 or 5 lemon verbena leaves, large basil leaves, or mint leaves; 3/4 pint fresh blueberries; 8 ounces Mascarpone cheese; 1 tablespoon honey

Servings: persons

For the tart crust - please follow the Smitten Kitchen recipe here: http://smittenkitchen.com/ 2008/11/the-great-unshrinkable-sweet-tart-shell/OR make this tart crust below, which is earthy, a coarser texture, and not as sweet
2 cups almond meal
1/4 cup cold butter, diced
1 whole egg
1/4 cup sugar
Pinch salt
Spray the tart pan with non-stick cooking spray.Using the paddle attachment, mix all the ingredients in a standing mixer until combined. Press the dough in a 8 or 9 inch tart pan. Bake at 375 degrees for 30 minutes and allow to cool.
For the Filling
2 cups water
2 cups cane sugar
2 large Amish peaches
4 or 5 lemon verbena leaves, large basil leaves, or mint leaves
3/4 pint fresh blueberries
8 ounces Mascarpone cheese
1 tablespoon honey

1
Combine the water and sugar in a 3 quart pot and stir until the sugar is dissolved. Allow the syrup to boil, then turn down the heat to simmer. Add the peaches and the lemon verbena leaves and simmer for about 5 minutes, or until the skin puckers.
2
Remove the peaches from the syrup, which you can continue to simmer on low heat. When the peaches are cooler, remove the skins. Slice the peaches so you have about 10 slices per peach.
3
Now, put the blueberries in the syrup, and cook until the aroma of the berries is released - no more than a minute. Pour the blueberries into a strainer with a bowl underneath to catch the syrup.
4
Continue to boil down the syrup until it is foamy, then remove from the heat and allow to cool. Place in the refrigerator for about 10 minutes.
5
Mix the honey with the Mascarpone cheese until smooth. Spread the cheese mixture into the cooled tart shell.
6
Line the outer edge of the tart with the peach slices. Place the blueberries in the middle of the tart. Spoon the cooled syrup over the fruit, and refrigerate so the filling sets a bit.

1547

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the tart crust - please follow the Smitten Kitchen recipe here: http://smittenkitchen.com/ 2008/11/the-great-unshrinkable-sweet-tart-shell/OR make this tart crust below, which is earthy, a coarser texture, and not as sweet, 2 cups almond meal, 1/4 cup cold butter, diced, 1 whole egg, and more.

Yes, Poached Peach And Blueberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poached Peach And Blueberry Tart

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