Rustic Summer Peach Berry Tart Recipes

Steps:

• TO PREPARE CRUST:.
• Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
• Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
• Add oil and stir with a fork to blend.
• Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
• Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
• Turn the dough out onto a lightly floured surface and knead several times.
• Form the dough into a ball, then flatten into a disk.
• Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
• TO PREPARE FILLING AND ASSEMBLE TART:.
• Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
• Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
• Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
• Spread the almond mixture over the pastry, leaving a 2-inch border all around.
• Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
• Fold the border up and over the filling, pleating as necessary.
• Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
• Bake the tart for 15 minutes at 425°F.
• Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
• Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
• Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
• Cut the tart into wedges and serve.
• MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
• INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

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.