Fresh peach and blueberry tarts
Mady by Martie Duncan of www.martieknowsparties.com.
Makes 2-3 tarts
For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar plus 1 teaspoon reserved
1/8 teaspoon salt
1/4 pound <1 stick> very cold unsalted butter, diced
2 tablespoons ice water plus a few drops (you may need a few drops more if the dough seems a bit dry)
For the filling:
1 1/2 pounds fresh peaches, sliced - 4-5 medium peaches, overly ripened peaches can be a bit too juicy so just ripe peaches actually work best
1/4 teaspoon grated orange zest
1 teaspoon fresh orange juice or substitute Grand Marnier or orange liqueur
1/4 cup flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons cold unsalted butter, diced into small pieces
1 tablespoon orange marmalade, heated for a finishing glaze
Egg Wash, optional
1 egg, beaten with a teaspoon of water
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine the dry ingredients. Add the butter, a little at a time, pulsing between additions until the butter is the size of peas. Then, turn the food processor on and add the ice water all at once through the feed tube; stop the machine just before the dough becomes a solid mass. Turn the dough out onto a piece of floured plastic wrap. Just make it into a round, don't over work the dough because it will be tough. Wrap the round with plastic wrap and refrigerate for at least 30 minutes to 1 hour. When you are ready to make the tarts, lightly flour your work surface and your rolling pin. Roll the dough into a 12-inch circle. Wrap it over the rolling pin and transfer it to a baking sheet.
For the filling, peel and cut the peaches. I like the look of slices- I usually slice a medium peach into 8-12 slices. Put the peaches in a bowl and add the flour, sugar, salt, cinnamon, and allspice. Add the cold butter. Mix all of the ingredients together until the peaches are well coated. Spoon the peaches onto the crust, leaving a 1 1/2-inch border all the way around. Sprinkle blueberries on top, too. Gently fold the border over the peaches to enclose the dough, pleating it to make a circle. Finish the crust with the egg wash using a pastry brush. Simply beat the egg well and lightly brush it over the crust before baking. Sprinkle with the reserved sugar.
Bake the tarts for 20-22 minutes, until the crust is golden and the peaches are tender.