Peach & Blackberry Pie Tart

This summer, I've been making all of my favorite pies in a Tart Pan instead.  I love the fluted edge it gives the sides and it is so much easier to get a slice from vs. a pie plate.  Most all recipes can work in a tart pan instead. 

Peach & Blackberry Tart

4 large peaches, peeled and cubed
1/2 pint of blackberries
1 teaspoon of lemon zest
1 tablespoon of lemon juice
1/4 cup of sugar
2 tablespoons of flour

Pastry Crust Recipe

Make Pastry Dough and store it in the fridge while preparing the filling.

In a large bowl, mix together cubed peaches, blackberries, lemon zest, juice, sugar and flour.  Mix until combined.

Roll out half of the pastry dough and put it in the bottom and up the sides of the Metal Fluted Tart Pan.  Pour in the filling.  Roll out the other half and place it on top, pinching the edges off by using the edge of the pan for a tight fit.

Make a design if you'd like - I used a skewer to create little dots.

Place it on a Baking Sheet lined with Parchment Paper, then bake it at 350 degrees for 40+ minutes until it is bubbling over and browned.



Let cool for 30 minutes, then gently loosen the tart by lifting it up and out of the ring with your hand on the bottom.

If it is bubbling, then you know that it is finished.  This is why I alway bake it on a parchment lined baking sheet.

Baking Sheet  & Parchment Paper

I love this sweet design - I thought they looked a little like blackberries.

Shop : 

Baking Sheet

Parchment Paper

Metal Tart Pan

Peach & Blueberry Crumble Tart

Last week, I took a favorite classic peach and blueberry crumble recipe and turned it into a tart.   I love very old fashioned desserts that are presented in a new way.  I don't need it deconstructed or transformed into a milkshake, but just as simple as baking it in a pretty shape usually does the trick for me.  

This is a delicious recipe.  The crust is crumbly and crunchy and sweet, like a big cookie.  I'm not typically a crust person, but this is amazing.  

I'm also planning to make the Barefoot Contessa's Key Lime Tart in this in a couple of weeks, too.  

Metal Fluted 9" Tart Pan, $14

I always bake my pies on a parchment lined baking sheet because they always bubble over.  It is so much easier to just throw the parchment paper away vs. cleaning burnt pie filling from the bottom of your oven : )

Large Baking Sheet, $10

Parchment Paper Sheets, $10 for 100 sheets

Metal Fluted 9" Tart Pan, $14

Shop all of my Baking Supplies, here >

Crust & Crumble :

2 cups of flour
2/3 cup sugar
1/2 cup brown sugar
1 teaspoon salt
2 sticks cold butter, cut into pieces

......

Filling :

5 peaches, chunks (skin on or off, I leave mine on)
1/2 pint of blueberries
2 teaspoons of lemon zest
1 tablespoon of lemon juice
1/4 cup sugar
2 tablespoons of flour


Crust & Crumble : Preheat oven to 350.  In a food processor of mixer, combine flour, sugars and salt.  Mix.  Add diced butter and mix/pulse until combined and crumbly.  Dump 2/3's of the mix into the Tart Pan.  Reserve the remaining 1/3 to crumble on top.  Press against sides and bottom.   Place tart pan on a parchment lined baking sheet.  Bake for 14 minutes.

Filling : In a bowl, combine peaches, blueberries, lemon juice and zest, sugar and flour.  Toss to coat. Pour in pre-baked tart crust.  Crumble remaining 1/3 of crust mix on top of the fruit.  Bake for 30-40 minutes until hot and bubbly.

Large Baking Sheet, $10

Parchment Paper Sheets, $10 for 100 sheets

Metal Fluted 9" Tart Pan, $14

Shop all of my Baking Supplies, here >

Summer Peach Inspired Brunch Menu

As I mentioned, we hosted some friends for brunch a couple of weekends ago.  The table setting was simple and easy (all gathered from my yard) and menu was inspired by the first good summer peaches. 

We started the morning with these Orange, Banana & Peach Smoothies and ended the meal with Peach Sugared Scone "Shortcakes."


Orange, Banana &
Peach Smoothies

2 cups of peaches, sliced
1 banana
2 cups of orange juice

In a blender, combine all ingredients.  Add more oj if it is too thick, and add more banana if it is too thin.  Chill for 30 minutes before serving or serve over ice.



Here is the simple setting that I posted last week - a random assortment of herbs, vines and flowers from our yard in an "organic" style bouquet.




The bacon getting ready to be baked - 325 degrees for 18-22 minutes.  The BEST way to fix bacon.   We've been having our fair share of bacon lately... Bacon, Avocado & Tomato Sandwiches almost everyday for lunch!

White Cheddar & Chive Strata (you might remember it from a brunch we hosted last fall?)

A big fruit platter (not actually pictured here - forgot to take a photo!) that was inspired by this platter (that is pictured...) we had in East Hampton.  I love how they presented the fruit in individual bowls on a copper tray.

And the "dessert," Peach Sugared Scone "Shortcakes" with Vanilla Bean Whipped Cream that I posted about last week.

.....

Thanks for sticking with me this week and last - I've been busy ordering and organizing everything for the new store that will be part of this blog.  Tomorrow I'm doing a photo shoot of some of the new products with new recipes... stay tuned!!

Blackberry Peach Cobbler Cake

We have a prolific amount of blackberries around here.  My Dad's blackberry bushes are in full swing and producing buckets and buckets of blackberries daily.   Lucky for us, Emma can eat buckets and buckets of blackberries each day - her favorite berries.  No doubt that her love started 3 years ago in this photo when we baked "Mrs. Ross' Blackberry Cobbler" for Mike.  : )

This cobbler recipe has popped up on Insta a couple of times this summer as a favorite of many readers.  It is still one of our favorites, too, and I make it often with combinations of fruits and berries - whatever we have.   I also use an array of flavors to enhance the fruit, too.  Sometimes vanilla bean paste, sometimes almond extract.  It is a really flexible recipe that you keep in your back pocket and turn anything into a great dessert.

This time I used blackberries and peaches.

I chunked up the peaches (skin on!  I like the flavor of peach skin) into 1" -ish pieces.

I forgot to take a photo with the melted butter in the bottom - but don't skip that step!  It makes the edges caramelized and chewy.

You can see how the butter goes around the sides of the batter.  Yum.

I also forgot to take a photo before serving.  It was hot.  I was hungry. 

We served it with vanilla ice cream in big latte cups.

Is there anything better than cooked blackberries with a buttery cake?

Berry & Peach Cobbler Cake

1 stick butter
1 cup flour
1 cup sugar 
2 tsp baking powder
1 cup milk
3-4 cups of fruit sweetened to taste

Melt butter until it starts to brown.

Pour half in baking dish.   I like to use a shallow pan like this tart/quiche pan.
Place fruit on butter in baking in baking dish.
Mix flour, sugar & baking powder with milk.  
Pour over the rest of the melted butter.

Bake about 30 min @ 350 degrees. 

Individual Peach Cobblers with Vanilla Ice Cream

At 9pm after Emma has gone to bed and Mike and I are winding down we're always in the mood for something sweet.  Last week, I really wanted just a bite (or two...) of freshly baked, hot and bubbly, crumbly peach cobbler topped with vanilla ice cream.  Who wouldn't?

I whipped up a mini guy for us to share and put the rest of the crumb cobbler topping (I had made too much...) in the freezer.  Perfect - next time I have a craving and have a couple of peaches (or apples or berries...) lying around, I can just grab a handful of topping from the freezer. 

simple crumbly
Cobbler Topping


2 1/2 cups of flour
1 1/4 cup of sugar (or vanilla sugar)
1/2 cup of brown sugar
1/4 teaspoon of salt
1/2 pound of butter, cold (2 sticks)

In the bowl of a mixer fitted with the paddle attachment, add flour, sugar, brown sugar and salt.  Stir together. Cut butter into small pieces (about 1/2 inch cubes) and add them to the bowl and mix on medium low for a few minutes until the mixture starts to come together and is a crumbly texture.


For the individual cobblers, the amount of fruit filling and topping depends on the size of the bowl you're using.  In general, here is the ratio :

2 peaches + 1 tablespoon of sugar +  1 teaspoon of flour + 1/4 cup of topping

For this size, bake at 350 degrees for 10-15 minutes until the filling bubbles and the topping begins to brown. 

To peel peaches easily, drop them in a pot of boiling water for 30 seconds, then put them in ice water.  The skins will peel off easily with the help of a pairing knife.

 

Here is the extra topping ready to go into the freezer for the next last minute mini craving...

These Individual Peach Cobblers are part of my Fresh & Flavorful Father's Day Menu - get all of the recipes here!

Peach Crostata | Simple Summer Peach Dessert | Farm to Table Dinner Party Menu

 

Last weekend someone asked me, "Do you have a simple, no-brainer, quick peach dessert?"

Why, yes, I do - a peach crostata!  Just crust and fruit.  It is the epitome of a simple summer dessert.  A crostata is a rustic tart/pie/pastry made directly on a baking sheet with parchment paper (see my favorite pre-cut parchment sheets here, 200 for $12), with fruit piled into the center, then the edges are folded up.  There is no pie dish, tart pan or spring-form pan to clean, and if you use the parchment sheet while baking, you just have give the baking sheet a quick rinse when you're finished.  

What else makes this so simple?  You don't have to the peel the peaches, and you can even use store-bought pie dough.  It only bakes or 15-20 minutes, unlike a 45 minute pie.  I mean really, could there be anything easier?

Oh, I forgot to mention that it is delicious, too.  The flaky crust coated with sugar, filled with warm cinnamon sprinkled peaches is magical.  The short baking time allows the peaches to stay firm and fresh, instead of getting over done and mushy, as sometimes happens in a pie or cobbler. 

Farm to Table Dinner Party Series : 
Farmer's Market Themed Menu

 The Peach Crostata is part of my Farm to Table Dinner Party Menu & Farmer's Market Table Setting.  To see the entire menu, click here.

Peach Crostata 
serves 4

1 pie dough
2 peaches, sliced (keep the skin on)
2 tablespoons of sugar
1 tablespoon of butter, cut into pieces
1 teaspoon of cinnamon
1 pinch of nutmeg
1 egg

Roll out pie dough into a 10-12 inch circle.  Pile peaches into the center.  Sprinkle 1 tablespoon of sugar, the cinnamon and the nutmeg over the peaches.  Dot the peaches with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle the remaining 1 tablespoon of sugar over the dough.  Bake at 425 for 15-20 minutes.

The pieces of butter combine with the peaches and sugar to make a little bit of sauce in the crostata.

Fold up the sides, pinching it together.

Isn't it beautifully rustic?

Brush with the egg wash.

I like a good amount of sugar (about 1 tablespoon) on the outside of the crust - when it bakes it makes a sugary crust that is perfect with the warm peaches. 

On the baking sheet ready to go into the oven. 

I highly recommend serving it with vanilla (or cinnamon?) ice cream - yum!

Farm to Table Dinner Party Series : 
Farmer's Market Themed Menu

 The Peach Crostata is part of my Farm to Table Dinner Party Menu & Farmer's Market Table Setting.  To see the entire menu & table setting, click here.

Heirloom Tomatoes with Green Goddess Dressing
Eggplant Focaccia Bread
Corn on the Cob with Basil Butter
Classic Cucumbers & Onions
Lemon & Chive Halibut in Parchment Bundles
Peach Crostada with Vanilla Ice Cream