Mix with your hands until it resembles fine crumbs. Pre heat the oven to 425 and line a sheet pan with parchment.Īrrange the fruit however you like in the tart pan. Make sure there are no cracks in the dough. Press into tart pan with your fingers pressing on the bottom and up the sides. Add the oil and milk and mix with a fork until cohesive. Place the flour, sugar and salt in a mixing bowl and whisk or stir with a fork. Made 1 9 inch tart (the recipe said 11 inch but I didn’t have enough fruit)Ħ-8 peaches, nectarines sliced thickly (I added a pint of blueberries also) This tart is coming with me to Fiesta Friday #130, Angie is away but has left the party in very good hands the co hosts this week are Judi cookingwithauntjuju and Petra Food Eat Love Next time with only peaches or nectarines, it’s not as pretty with the blueberries after it’s baked but still delicious. The ease of preparation, use of delicious seasonal fruit and beautiful presentation make this tart one that I will make over and over again. This tart is a winner, and I hope you give it a try. Best laid plans don’t always work, the nectarines were very ripe and I put them at the bottom of my cart without thinking and 3 of them got squished, I will blame it on the heat, for once I only bought enough for the tart, since I had some blueberries I decided to use them as well. Today I went to the farmers market and got some great produce, tomatoes, zucchini, peppers, nectarines and blueberries. Since I didn’t get to taste the tart I decided to make it today using the nectarines. The simplicity of this recipe is what drew me, a press in crust that uses oil not butter, fresh fruit and you make a sugar, flour and butter crumble topping and sprinkle it on before baking. The feedback though was that it was amazing.
The party was great but I had to leave before dessert was served and I didn’t get a chance to try it. I used frozen peaches which is not the best idea as they produced a lot of juice and some plucots. This is a tried and true recipe that is very popular on Food52, it’s by Amanda Hesser and she got it from her Mom. Last weekend I went to a barbeque, and decided to be daring and try a new recipe. It was great finally meeting her in person. We met at the Brooklyn Ice Cream Factory and had pizza at Grimaldi’s.
#Death of a blueberry tart full
On Thursday I got to meet one of the bloggers that I have been following for a long time, Shashi whose wonderful blog Runnin Srilankin is always chock full of delicious healthful recipes. This was a really busy week, I have neglected the blog, between work, the community work I do and this oppressive heat I haven’t had time or the inclination to use my stove/oven.
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