PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
PEACH-BLUEBERRY CRUMBLE TART
This recipe, from Tasteofhome.com magazine is, to quote James Schend, "an easy-to-prepare tart that is a family favorite warm from he oven or at room temperature with a scoop of vanilla ice cream." Yum! Photo source: Taste of Home
Provided by Ellen Bales
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. In a small bowl, mix the flour, sugar and cinnamon; stir in butter until just blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with a removable bottom. Bake in a preheated 350-degree oven for 15-20 minutes or until lightly browned. Cool on a wire rack.
- 2. In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.
- 3. Spoon the fruit mixture into the crust; sprinkle with the topping. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving.
PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
BLUEBERRY & PEACH CREAM TART
Whip up this yummy Blueberry & Peach Cream Tart. Fresh blueberries look (and taste) terrific on top of this sweet, easy-to-make peach cream tart.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
- Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
- Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
- Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
- Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 13 g, Protein 4 g
BLUEBERRY CRUMBLE TARTS
Pop one in a lunch box, share a batch at work or wait until dessert-these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries., Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 174mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC PEACH BLUEBERRY TART
A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME
Provided by Dreamer in Ontario
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make Cornmeal Crust:.
- Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
- Add cheese and butter, and blend until dough resembles coarse meal.
- Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
- Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
- Preheat oven to 425°F.
- To make Peach-Blueberry Filling:.
- Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
- Let stand 15 minutes, or until sugar is dissolved.
- Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
- Fold in edge 1/2 inch to create sides.
- Slide parchment and dough onto ungreased baking sheet or pizza pan.
- Using a slotted spoon, place fruit in center of crust .
- Discard the juice.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
- Allow tart to cool 10 minutes.
- Slide tart from parchment onto serving plate.
- Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1
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- Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
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- Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
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