Rustic Peach Blueberry Tarts
If you like blueberries, this beautiful free-form tart, dusted with icing sugar, is an end-of-meal stunner. It might seem complicated, but it’s not…in fact, it’s easier that making a traditional pie, or so I think. I call for two tarts, each one serves four. If you prefer, you can make one very large one. Feel free to substitute your favorite berries and fruits for the peaches and blueberries. I give you a recipe or apple-blueberry filling below. Depending on how juicy the fruits are, you may need to slightly increase the amount of flour to thicken the filling. Usually fresh peaches require an additional 1 tablespoon of flour. Serve with a scoop of nonfat frozen yogurt, if desired. Store covered at room temperature for up to two days.
Serves 8, makes two 9-inch (23-cm) tarts
- 1 cup (130 g) unbleached all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons sugar
- Pinch of salt
- 5 tablespoons (75 g) chilled unsalted butter
- 1 ½ tablespoons nonfat plain Greek-style yogurt
- 2 to 3 tablespoons very cold water
Peach Blueberry Filling
- 1 ½ cups (225 g) fresh blueberries
- Two 14-ounce (420-g) cans peach halves “extra firm” yellow cling peaches in light syrup, drained, and cut into ½-inch (1.25-cm) slices, or 3 cups (375 ml) sliced fresh peaches
- ¼ cup (54 g) sugar, to taste
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons unbleached all-purpose flour
- 1 teaspoon fresh lemon zest, optional
- To make the dough, in the bowl of a food processor fitted with a steel blade, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until it resembles small pebbles. Add the yogurt and 2 tablespoons of the water and pulse just until the dough forms a ball; do not over mix. The dough should stick together when pinched, if it’s too dry add up to 1 more tablespoon of water. Turn the dough onto a piece of plastic wrap, press it into a flat disk, and refrigerate for 25 minutes, or up to 3 days. If refrigerated for a long time, let it sit at room temperature for 10 minutes to become more pliable before rolling out the dough.
- Line a baking sheet with baking paper or a silicon mat; set aside. To roll out the dough, on a separate piece of baking paper, divide the dough into 2 equal parts. Working with one piece at a time, roll out into a thin 11-inch (28-cm) round. Transfer the round to the baking sheet. Repeat with the remaining piece of dough, and refrigerate the dough while you make the filling. If your rounds do not fit on one baking sheet, you may need to use two, or bake them one at a time.
- To make the peach-blueberry filling, combine all of the filling ingredients in a bowl and mix gently until well combined; set aside.
- Center an oven rack, and preheat the oven to 400°F (200°C). Remove the dough rounds from the refrigerator and let them sit at room temperature for 5 minutes. (Note: Thawing will prevent cracking when you fold the edges.) Mound the filling in the center of the dough, and then spread it out to within 3 inches (7.5 cm) of the edges. Carefully fold over the edge to create a 2-inch (5-cm) rim around the tart. Pleat the dough as your fold it. Brush the dough with water and sprinkle it with a bit of sugar (about ½ teaspoon per tart). Bake for about 35 to 40 minutes, or until the tarts are light golden and the fruit filling bubbles. Transfer to a rack and cool slightly before slicing.
Cooking Note: To make an apple-blueberry tart, use the following filling ingredients and follow Step #3. The baking time for the apple tarts will be about 40 minutes. The filling should be bubbly and the curst golden brown when done.
Optional Apple-Blueberry Filling
- 1 ½ cups (225 g) fresh blueberries
- 12 ounces (360 g) Granny Smith apples, peeled and thinly sliced
- ½ cup (115 g) sugar
- ¾ teaspoon cinnamon
- 3 tablespoons unbleached all-purpose flour
242 Calories In
Protein: 3 g; Carbohydrates: 42 g; Fat: 7 g; Fiber: 2 g; Sodium: 11 mg; Diabetic Exchange: 1 Starch, 2 Fruit, 1 Fat
242 Calories Out
Women: Walk: 59 minutes; Jog: 28 minutes
Men: Walk: 49 minutes; Jog: 23 minutes*