Peach Blackberry Tart
Every year I get my feelings hurt when summer produce season is over. My family and I, especially the kids eat tons of fresh fruit all summer long, really all year long, but most of all I hate to see the peaches go. So to say farewell to my beloved peaches here’s a special recipe for a Peach Blackberry Tart that’s pretty awesome. It’s probably pretty easy to tell how much I like peaches, right? Some of my favorite recipes on this site are centered around beautiful peaches. Most recently I made these cute little Peach Pluot Mini Cakes. This super simple but stunning looking appetizer of Serrano Ham and Basil Wrapped Peaches. My favorite summer sangria has peaches as the star. Earlier in the summer I made my own twist on a traditional upside down cake with, yes peaches and I paired peaches with blackberries the first time in these colada popsicles. Peaches are a big part of my summer. I Instagram about peaches and Pin peaches. I might just have to say they’re my favorite fruit (if there were such a thing…I have so many favorites). This Peach Blackberry Tart has quickly become one of my favorite recipes and one that I will make exactly this way and also change up and use other fruits. Sometimes dishes are so similar to recipes that I’m very comfortable with that I don’t need a test run (or three). This tart however, I made several times to work out some of the kinks, get more familiar and to get it just right and every single time I ate the majority all by myself. All in the name of research of course! I’m glad I did (perfect it that is…not eat 4 whole tarts). The crust is made with toasted almonds. I could eat it alone with some lemon scented cream just like a cookie. It’s that good. When you’ve made the crust and pressed it into the tart pan it needs to blind bake. If you don’t have pie weights then by all means don’t run out and buy them. I always use dried beans and just store them in a ziplock each time. They work perfectly. Just make sure you get them snug up against the side to hold down crust as it bakes. The filling has crushed blackberries and mascarpone. Mascarpone, if you’re not familiar with it, is an Italian sweetened cream. Some people think it’s a cheese like cream cheese but it’s not. It is interchangeable though with cream cheese in a lot of recipes. To me it just elevates the entire dish. There’s a glaze that’s made by cooking down a peach and Meyer lemon zest and sugar that’s amazing. I saved the leftovers and poured it over berries with whipped cream. SO good! On top I sprinkled blackberries along with some Marcona almonds and macadamia nuts. It’s what I had and what I like but we’ll get into substitutions in a minute. The peaches of course are the star. The placement of them makes this tart look just beautiful but don’t get stuck on the pattern. I had time to practice. They can be placed any way you like. I promise, it won’t change the taste one bit! Now let’s get to a few housekeeping items:
- I used a tart pan with a removable bottom. I recommend doing the same to keep a nice pretty crust. It doesn’t have to be round.
- If you decide to use Marcona almonds don’t use them in the crust. They’re much too pretty and expensive to get ground up and hidden. I used regular raw almonds.
- As for the glaze, you only need just a bit of it and make sure to brush it lightly on the finished tart just before serving. If not the tart can get pretty soggy.
- This is not a dish that will hold for long. I would say once it’s completed it can be refrigerated for 3-4 hours max. It will still taste good after that but it does begin to get soggy and it’s just not as pretty. If you want to make it ahead then make the crust, the glaze, the filling and slice your peaches but wait to assemble right before you’re ready to serve. This could probably be done the day before although make sure to toss the sliced peaches in lemon juice to keep them from turning brown.
As I mentioned in my announcements section, I’m going to be adding a section to each post where I give you helpful substitutions. This is what I thought of during my practice rounds:
- Nectarines would work almost seamlessly in this recipe and are available in the fall.
- You could use plums or maybe even pears but just think about what other fruits go with them or leave out any other fruits and just sprinkle with the nuts.
- Blueberries, raspberries, cherries, strawberries (although the presentation wouldn’t be quite as pretty since they’d need to be sliced).
- You could easily do mixed berries also.
- In place of almonds you could sub similar nuts like hazelnuts or macadamia. You could use all of one or mix them like I have. I don’t think I would use peanuts but a pecan crust might be nice or walnut. As for the nuts on top though think about what would look the nicest.
- You could experiment with different zests in the glaze like orange, grapefruit…maybe even lime. The flavor isn’t strong. It’s really just a hint so don’t get stuck if you don’t have Meyer lemons.
- For the filling you could use all cream cheese or all mascarpone.
- Leave out the nutmeg if you’re not a fan but make sure if you do use it to have a light hand. Fresh nutmeg is a strong spice.
That’s a lot, right? Someone make this tart and come back and tell me how much you loved it?
- 1/3 cup whole or sliced almonds
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 8 tablespoons cold butter, cut into small pieces
- 2 tablespoons ice cold water
- 1 peach, diced
- Zest of 1 small Meyer lemon, cut from the lemon inn wide strips making sure not to get any of the white pith part
- Juice from lemon
- 2/3 cup sugar
- 1/2 cup water
- 8 ounces softened cream cheese
- 8 ounces softened mascarpone
- 1/3 cup confectioners sugar
- 3/4 cup fresh blackberries (1/4 for filling, mashed, 1/2 for topping, whole)
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon cinnamon
- Shave of fresh nutmeg
- 3 large or 4 medium firm peaches
- 1/4 cup almonds or macadamia nuts
- Place 1/3 cup almonds in a shallow sauce pan over medium-low heat and toast, tossing frequently until golden. Remove to a bowl to cool completely.
- Combine flour, toasted almonds, sugar and salt in a food processor and pulse until finely ground. Add the cubed butter and pulse until the mixture resembles coarse meal. Add 2 tablespoons ice water and pulse until the mixture just begins to come together.
- Turn dough out onto a piece of plastic wrap and form into a disk, wrap tightly and refrigerate until firm, about 15-20 minutes.
- Unwrap dough and press firmly over the bottom and up the sides of a 10 inch tart pan with removable bottom.
- Cover with plastic wrap and place in the freezer for an additional 15 minutes.
- Place the tart pan on a baking sheet, line with parchment and fill with pie weights or dried beans and bake in a 375 degree oven until the sides are just beginning to brown about 15-20 minutes.
- Remove the wights and parchment and continue to bake another 20 minutes until golden brown all over.
- In a small sauce pan over medium heat combine the diced peach, lemon juice and zest, sugar and water and bring to a simmer. Continue to cook until the liquid is reduced and thickens about 20-30 minutes.
- Strain through a mesh sieve and discard solids. Set aside.
- In a mixing bowl combine cream cheese, mascarpone, confectioners sugar, 1/4 cup mashed blackberries, extracts and cinnamon and nutmeg and blend until smooth.
- Spread filling in cooled tart shell.
- Arrange peaches in a circular pattern on top of filling.
- Toss remaining berries and nuts in glaze and sprinkle over peaches.
- Using a pastry brush, lightly brush 1-2 tablespoons glaze over peaches.
- Serve immediately or cover lightly and refrigerate for up to 4 hours.
- Serve remaining glaze with tart slices or reserve for another use.