![]() Or until the tart is golden brown.Īdd this recipe to your summer ‘must-make’ list. Brush the egg wash over the dough and sprinkle generously with the sugar in the raw.īake the tart at 350 for 45 minutes. Work your way around the dough, folding as you go until the tart is formed. Lay out the puff pastry on the sheet pan. Step Two: Line a sheet pan with a Silpat or parchment paper. In a small bowl stir together berries, flour, sugar, cinnamon, zest and juice of lemon and salt. During this time, take out the cream cheese and preheat your oven. When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle. Using your fingers, fold the edges of the dough over the fruit to create a rim about 2-3 inches wide. Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it’s chilled a bit) and allow it to sit on the counter for 30 minutes. (Save the juice for blueberry-peach lemonade!) Place the fruit in the center of the dough. Place the rolled dough on a baking sheet lined with parchment paper.ĭrain any juice from the fruit. With a rolling pin, roll the dough until it is roughly 12 inches in diameter. ![]() Work the dough with your hands until it is well combined and formed into a round disc. Scrape sides and dump the dough onto a lightly floured surface. Add milk and pulse until the dough is formed. Add butter and pulse until the the mixture resembles cornmeal. In a food processor, pulse the flour, sugar and salt until crumbly. Rustic Fruit Tart with Blueberries & Peaches Inspired by Cocina Marie’s shared love of Texas peaches, I whipped up a Rustic Fruit Tart for Husband. Ingredients list for the Rustic Blueberry Tart 2 cups (200g) all-purpose flour spooned and leveled 1/2 teaspoon salt 2 tablespoons granulated sugar 1-1/. Carefully move the dough to the baking sheet. Roll out the dough to a 12-inch round on a lightly floured surface. Carefully toss the peaches and blueberries with the sugar, flour, and salt. With the first peaches of the summer in hand, I pulled up one of the recipes Husband clipped for me. Line a rimmed baking sheet with parchment paper and set aside. A bag full of perfectly ripe Fredericksburg peaches may trump our favorite summer wine. Kravitz showed up with a brown paper bag, I assumed she came bearing Friday afternoon happy hour provision. But, why would I start that kind of crazy precedent? If I was a really good wife, I would fulfill his culinary desires and welcome him home from tiresome business trips with the requested recipes prepared and plated. Cook for 5 or so minutes and remove from heat. Bring it up to a boil and stir to prevent burning. I keep these recipes in a Husband Pleasing file in Evernote. Mash the blueberries with a potato masher and add the sugar. Generally these love notes coincide with longish plane rides and I pray have more to do with his longing for home than his boredom in the skies. When ready to serve, garnish with the lemon zest.Husband has a charming habit of sending me links to recipes for inspiration.Brush the edges of the pastry with the egg wash and sprinkle with the sliced or slivered almonds. Spoon the filling onto the crust, leaving a 2-inch border. Combine the half-drained blueberry filling with the fresh blueberries and lemon juice. Drain the canned blueberry filling, leaving about 1/2 of the syrup in the can.Sprinkle the dough with sliced almonds, leaving a 2-inch border clear to fold over the tart.Wrap the dough around the rolling pin and lift it onto a large rectangular baking pan. Unwrap the dough and roll it out to form a 10-by-16-inch rectangle.Wrap the balled dough in plastic wrap and let it rest in the refrigerator for 1 hour. The dough has reached the perfect consistency when you can form it into a ball. If it looks dry, add in the cold water, and pulse. Add the butter, a little at a time, and continue to pulse until the dough comes together in small pieces. Combine the flour, sugar, and cinnamon in the bowl of a food processor and pulse to blend.
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