Blueberry-Peach Tart
Thomas J. Story
Show off summertime blueberrries and peaches in this colorful tart featuring a pecan-whole wheat crust and a sweet cream cheese filling.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This June.”
How to Make It
Step 1
1
Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.
Step 2
2
In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.
Step 3
3
Press dough evenly over bottom and up sides of tart pan. Bake in a 350° oven until deep golden, 15 to 20 minutes. Let cool.
Step 4
4
In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.
Step 5
5
Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter blueberries over peaches.
Step 6
6
Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.
Step 7
7
Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.
Step 8
8
Wine: An earthy-floral dessert wine such as a late-harvest Gewürztraminer.
Ingredients
1/2 cup pecan halves
1/4 cup whole-wheat pastry flour or all-purpose flour
1/4 cup firmly packed brown sugar
6 tablespoons butter, cut into chunks
1 1/2 teaspoons vanilla
1 large egg yolk
1 package (8 oz.) cream cheese, at room temperature
1/2 cup sour cream
1/4 cup powdered sugar
1/2 cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
1 tablespoon lemon juice
1 teaspoon minced fresh mint leaves (optional)
1/2 cup blueberries, rinsed and drained
3 tablespoons apricot jam
Directions
Step 1
1
Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.
Step 2
2
In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.
Step 3
3
Press dough evenly over bottom and up sides of tart pan. Bake in a 350° oven until deep golden, 15 to 20 minutes. Let cool.
Step 4
4
In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.
Step 5
5
Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter blueberries over peaches.
Step 6
6
Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.
Step 7
7
Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.
Step 8
8
Wine: An earthy-floral dessert wine such as a late-harvest Gewürztraminer.
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