Where has summer gone? It seems like just yesterday that I was counting down the days until I was finished with RT school, and now I look up and it's September. This has honestly been one of the greatest summers of my life - for many obvious reasons - so why does it have to be over? *whine*
Well I intend to hold onto it for as long as I can... with sweet summer peaches and juicy blueberries, baked into this simple yet amazing tart.
Seriously, this tart could not be more simple. The filling is nothing but fresh fruit, fruit preserves, and a little cornstarch. Definitely a case where simple is better. The crust - little more than ground pecans and whole whet pastry flour - is a stark complement to the sweet fruit filling. Nutty and crumbly... the perfect bite to offset the silky smooth peaches. It's a substantial dessert, which will leave you feeling happily sated without any discomfort and very little guilt. But hurry friends... these summer fruits won't be around much longer! Better make it while you can!
Peach & Blueberry Tart with Pecan Crust
yields about 8 servings, ~300 calories each
1 cup pecan halves
1 cup whole-wheat pastry flour
2 teaspoons freshly grated lemon zest
1/8 teaspoon salt
1 egg white, beaten
2 tablespoons canola oil
1-2 tablespoons cold water
3/4 cup peach preserves, preferably all-fruit
1 1/2 tablespoons corn starch
1 1/4 pounds ripe but firm peaches, sliced
3/4 cup fresh blueberries
1. Coat a 10" fluted removable bottom tart pan or spring form pan with cooking spray. Place pecans in the bowl of a food processor fitted with a metal blade, or blender. Process until finely ground. Add the flour, lemon zest, and salt. Process briefly to blend. Combine the egg white, oil, and water in a measuring cup. With the machine running, drizzle the liquid mixture into the bowl. Turn off the machine as soon as the ingredients start to bind together.
2. Turn the mixture onto a lightly floured surface. Pat into a disk (the mixture will be soft). Transfer to the bottom of the prepared pan. Press into the bottom and 1/2" up the side. Refrigerate 15 minutes.
3. Preheat the oven to 375F. Combine the preserves and corn starch in a small bowl. Add the peaches and blueberries and toss gently to mix. Spoon into the prepared crust. Bake for 1 hour and 15 minutes, or until the juices are bubbling. Place the pan on a rack to cool completely.