Mama's Peach-Blueberry Tart
Try this Mama's Peach-Blueberry Tart recipe.
Try this Mama's Peach-Blueberry Tart recipe.
- pinch of sea salt
- 2 1/2 cups whole milk
- topping:
- 2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup cornstarch
- 3 tbsp butter
- custard:
- 1 tbsp cane sugar
- 1 pint blueberries
- 2 peaches, sliced
- 1/2 cup cane sugar
- 4 peaches, halved pits removed
- tart shell:
- 6 tbsp unsalted butter browned (i like plugra brand for pastry.)
- 1 heaping cup all-purpose flour
- 2 tbsp peach preserves
- Carbohydrate 179.05315844892 g
- Cholesterol 282.314375039243 mg
- Fat 106.147200431475 g
- Fiber 0.598208332486258 g
- Protein 3.73398375017358 g
- Saturated Fat 67.057705176044 g
- Serving Size 1 1 tart (398g)
- Sodium 297.631666767897 mg
- Sugar 178.454950116434 g
- Trans Fat 7.55177541769784 g
- Calories 1673 calories
Step-by-step
- For the tart shell, preheat the oven to 410 degrees.
- In a large mixing bowl, combine the browned butter, sugar, salt and flour and mix until you have a cookie dough consistency.
- Press the dough evenly into a tart pan, along the bottom and up the sides.
- Pierce the bottom with a fork several times, and bake for 15 minutes, or until the crust is a nice light golden brown.
- Set aside to cool.
- For the peach puree for the custard, in a saucepan over high heat, bring the 4 peaches and a cup or so of water to a boil, then reduce heat to low, cover and simmer for 10 minutes or so, or until peaches are tender.
- Drain peaches, allow them to cool, then remove the skins and puree the peaches in a blender or food processor.
- Set aside.
- For the custard, in a medium saucepan over medium heat, combine the sugar, cornstarch and salt.
- Gradually stir in the milk and bring to a boil, stirring constantly.
- Boil for a minute or so, or until thick, then remove from heat and stir in the butter and the peach puree.
- Allow the custard to cool by placing the saucepan into a bowl or sink filled with cold water, stirring frequently, then stir in the vanilla.
- Arrange 1 cup of blueberries evenly in the bottom of the tart shell, then pour the custard on top, smoothing evenly with a rubber spatula.
- Arrange the peach slices and remaining blueberries on top.
- Melt the peach preserves in a small saucepan and brush over the top with a pastry brush.
- Let that sucker chill in the fridge for at least an hour before serving.
Mama's Peach-Blueberry Tart: A Taste of Summer
The scent of warm peaches and sweet blueberries baking in the oven – that's the kind of memory I want to bottle and savor forever. This peach-blueberry tart isn't just a dessert; it's a nostalgic journey to simpler times, a reminder of lazy summer afternoons spent in the sun. And honestly, who needs a time machine when you have this recipe?
My family has been making variations of this tart for generations. It's a recipe passed down, tweaked and perfected over countless summer gatherings. The secret? It's not just about the perfect balance of sweet and tart, it's about the love poured into every step. From carefully selecting the ripest peaches to patiently simmering the custard, each action reflects a dedication to creating something truly special. This isn't just a dessert; it's an expression of care, a symbol of togetherness, a warm hug on a plate.
The Crust: A Foundation of Flavor
The tart shell is the foundation of this recipe, and it's surprisingly easy to make. I use browned butter – its nutty aroma takes the crust to another level. It’s a simple combination of flour, sugar, salt, and of course, that magically browned butter. The process of browning the butter is meditative in itself, the transformation from golden to nutty brown right before your eyes. You press the dough into the pan and bake until golden brown. The result? A perfectly crisp, buttery shell that complements the sweet and juicy filling perfectly.
The Filling: A Symphony of Summer Fruits
Peaches and blueberries – a match made in culinary heaven! The sweetness of the peaches, their tender texture, contrasts beautifully with the tartness of the blueberries. I make a smooth peach puree for the custard, intensifying the peach flavor. Then, I blend the puree with a creamy custard base. The custard thickens as it simmers, a magical transformation that always delights me. The final touch? A glaze of peach preserves, adding a touch of extra sweetness and shine.
Beyond the Recipe: A Slice of Life
More than just a recipe, this tart represents a slice of my life. It's a taste of my childhood summers, spent helping my mother in the kitchen, learning the secrets of baking from her. The gentle warmth of the kitchen, the sweet scent of baking fruit, and the anticipation of sharing the finished product – these are memories I cherish. And each time I bake this tart, I reconnect with those cherished moments, passing along the tradition to my family.
Baking this tart is a practice in patience and love. It's a reminder that sometimes, the simplest things in life are the most rewarding. It's a reminder to slow down, savor the moments, and create memories that will last a lifetime. So, gather your ingredients, preheat your oven, and get ready to experience the magic of Mama's Peach-Blueberry Tart. It's more than just a dessert; it's a piece of heart served on a plate.
This recipe is not just a set of instructions; it’s a culinary adventure, a journey through the flavors of summer. It's about the joy of creating something delicious from scratch, the satisfaction of sharing something special with loved ones, and the comfort of traditions passed down through generations. Whether you're a seasoned baker or a kitchen novice, give this recipe a try. It's easier than you think, and the result will be a treat that will leave everyone wanting more.
