This tart is a great way to use the abundance of peaches and blueberries available late in the summer and even the early fall. I forego the traditional pastry cream in order to keep it a little lighter. Instead, I coat the fruit with the thinned syrup of fruit preserves (in my case made, homemade by my mom, from Beautiful Peaches grown at Chile’s Orchard in Crozet, Virginia)—the remaining fruit solids are a terrific snack, spread onto toast or crackers—but you could also use store bought peach or apricot preserves. I like to serve it with basil whipped cream.
Makes one 12-inch tart
Pâte Sucrée (Sweet dough)
8 tablespoons (113 grams) unsalted butter, softened
3/4 cup (96 grams) powdered sugar
4 egg yolks
1 whole egg
2 cups (265 grams) all-purpose flour
5 peaches, pitted, peeled if desired, and cut into 3/4-inch wedges
1 pint blueberries
1/4 cup (50 grams) sugar
1/4 cup (30 grams) cornstarch
Zest and juice of 1 lemon
Peach Preserves or Apricot Jam, as needed
To prepare the pâte sucrée:
Cream the softened butter in a stand mixer fitted with a paddle attachment. Add the sugar and beat until light and fluffy. Add the egg yolks and egg, one at a time, blending well, then add the flour in increments, mixing until just incorporated. Avoid overmixing. Gather the dough into a ball, wrap in plastic, and chill completely—for a few hours, or overnight if possible.
Preheat the oven to 350° F.
On lightly floured surface, roll the dough into a circle about 1/8-inch in thickness and 13-1/2 inches in diameter. You can use the bottom of your 12-inch tart pan as a guide, placing it in the center of the rolled-out round and cutting the dough into an even circle about 1-1/2-inches wider than the pan. Transfer the dough to the pan, gently pressing it into the corners. Trim the excess by rolling a rolling pin across the top of the tart pan. Prick the bottom surface all over with the tines of a fork, then fit with a piece of parchment and fill with baking weights (or pennies or dry beans).
Bake for 12 minutes, then remove the weights and bake for 10 to 15 minutes more, until lightly golden. Cool completely.
To make and assemble the tart:
Preheat oven to 375° F.
Combine the peaches, blueberries, sugar, cornstarch, and lemon zest and juice in a mixing bowl, stirring gently with your hands or a rubber spatula until all ingredients are evenly coated.
Meanwhile, heat the preserves in a very small saucepan just until the syrup thins. Using a pastry brush, paint the cooled tart shell with a layer of the syrup from the preserves.
Arrange the peaches in concentric circles in the tart shell, leaving the berries behind. Then arrange the blueberries in rows between the peaches, creating alternating circles.
Make a thin ring of aluminum foil to fold over the exposed edge of the tart shell; this will keep the edges from burning.
Place in preheated oven and bake 15-20 minutes, until the fruit starts to soften and release a bit of liquid. Remove tart from the oven and brush with a layer of syrup from the preserves, then return to oven. Repeat this process every 10 minutes or so, until the tart has been in the oven for about 40 minutes total.
Remove the foil, brush with preserves once more, and return to the oven for 5 minutes, or until the crust is golden and the filling has a very shiny glaze.
Allow the tart to cool for at least 30 minutes before slicing. Serve, warm or at room temperature, topped with basil whipped cream (recipe below).
Basil Whipped Cream
2 cups heavy cream
3 tablespoons confectioners sugar
12 basil leaves
In a heavy saucepot, gently heat cream to a simmer. Immediately remove from heat and add 10 basil leaves. Steep for 30 minutes.
Strain cream through a fine-mesh sieve, discarding the leaves, then refrigerate until thoroughly chilled, at least 4 hours.
Combine the cream with the sugar and whip to form stiff peaks, but being careful not to over-whip. Just before serving, finely chiffonade the remaining basil leaves and fold into the cream.