Blueberry and Peach Tart Recipe

Blueberry and Peach Tart Recipes

Ingredients :

Sweet Pastry

1/2 pound (2 sticks) unsalted butter, softened

1/2 cup sugar

pinch of salt

1 egg yolk

1 1/2 cup all purpose flour

Pastry Cream

2 cups milk

1 whole egg

3 egg yolks

1/2 cup sugar

6 tbsp all purpose flour

1/2 tsp vanilla extract or to taste

scant 1/2 cup thinly sliced peaches

1/2 cup blueberries

2 tbsp apricot purée or strained preserves

Method :

To make the sweet pastry, cream the butter, sugar, and salt together. Add egg yolk, then add flour. Mix until smooth. Form the dough into a ball, cover with wax paper, and chill in the refrigerator for at least 1 hour. Roll out pastry 1/4 inch thick. Using a sharp knife, cut out 3-4 inch rounds and press them into 2-3 inch greased tart pans. Preheat the oven to 350F. Place the pans in the refrigerator and chill for at least 30 minutes. Bake the tart shells empty for 10 minutes or until golden brown. Allow to cool.

To make pastry cream, put milk in saucepan and let come to the boil, and then cool slightly. Cream the egg, egg yolks, and sugar together. Add the flour, vanilla, and a little of the hot milk to blend. Add the egg sugar mixture to the pan and cook, stirring, until it is thick and smooth like a custard. Cover with a sheet of wax paper and let the mixture cool.

When cool, fill the tarts halfway with pastry cream and top with two thin slices of peach and some fresh blueberries. Bring some apricot purée to the boil. If purée is not available, preserves mixed with water to give them a spreading consistency may be used, but they may be used, but they must be strained. Allow to cool and brush over the fruit.

Makes 2 dozen

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