The tart with peaches and blueberries is a very delicious dessert as peaches are the most tasty fruits in bakes. Classic shortbread base, the layer of almond frangipane and lots of fruits on the top. Blueberries are here only an addition, the peaches rule definitely. For having fun and pretty look I shaped some peaches into roses – it is not complicated and the effect really impressive. Enjoy!
1 tart ø 10 inch
Ingredients for the base:
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 10 pieces (small) fresh peaches
- 100 g blueberries
- 3 ½ oz (100 g) almond flour
- 1/3 cup (70 g) sugar
- ¼ cup (50 g) butter, softened
- 1 egg
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in the egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry and cut out the circles 2 inch/5 cm in diameter.
Make the filling: beat all ingredients (except the peaches and blueberries) together to thick smooth paste. Spread this paste over the pastry on the bottom of the pan.
Wash peaches, remove pits, cut into thin slices. Take 6 pastry circles and put them together shaping a line – each circle should partially lay on the previous one. Put the six peach slices over the pastry shaping the line in the same way. Fold the bottom part of pastries over the peaches (see the picture below). Roll the pastry-peach line creating a rose shape. Make eight roses and place them in the center of prepared pan pressing slightly into the filling. Cover the remaining space over the filling with sliced peaches. Sprinkle with blueberries.
Heat the oven to 400°F/200°C. Place the tart to the fridge while the oven is heated.
Bake at 400°F/200°C for 20 minutes then lower the temperature to 350°F/180°C and bake for further 20-25 minutes (until the pastry is golden brown and the fruits’ juice will be leaking). Cool after baking on a wire rack.
Tags: almonds, blueberry, peach.