Rustic Peach Blueberry Tart

1. 1

   To make Cornmeal Crust:

2. 2

   Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.

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   Add cheese and butter, and blend until dough resembles coarse meal.

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   Add 3 Tbs. cold water, and pulse several times, or until dough comes together.

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   Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.

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   Preheat oven to 425u00b0F.

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   To make Peach-Blueberry Filling:

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   Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.

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   Let stand 15 minutes, or until sugar is dissolved.

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    Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.

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    Fold in edge 1/2 inch to create sides.

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    Slide parchment and dough onto ungreased baking sheet or pizza pan.

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    Using a slotted spoon, place fruit in center of crust .

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    Discard the juice.

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    Bake 15 minutes at 425u00b0F.

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    Reduce heat to 350u00b0F, and bake 20 minutes more, or until crust is crisp and brown.

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    Allow tart to cool 10 minutes.

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    Slide tart from parchment onto serving plate.

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    Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.