Whenever I'm feeling sick, or sad, or angry, or anything I like to make something sweet. With the weather feeling more like spring instead of wonderful crisp fall days, all I've been thinking about are berries and other summer fruits. I can also blame this to me spending last weekend sick in bed with a terrible cold. I am finally feeling better but haven't had the chance to really do anything by drag myself to work and dream about this upcoming weekend.
Awhile back, my roommate took some pictures of me making a berry peach tart. Since it's no longer berry season and the only tarts I am currently making tend to be of the apple or pear variety, I still wanted to share these pictures with you all and the recipe. Enjoy and I hope you all have a great weekend!
Berry Peach Tart:
For the crust:
12 tablespoons unsalted butter, at room temperature
1 and 1/4 cups of flour
1/4 tsp of salt
For the filling:
1 pint blackberries
1 pint raspberries
1/2 cup sugar
1 chopped tablespoon lemon thyme (or your favorite herb)
Prepare the crust:
In a food processor, mix the butter, salt and the flour until it forms pea size crumbles. Drizzle in 3 tbsp of ice cold water and pulse until the dough is moistened. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your preferred tart pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dry beans and bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using. Roll some extra dough to form lattice pattern on top if desired. You can also freeze the extra raw dough for up to three months.
For the filling:
Place the berries in a bowl. Rub the sugar and thyme together and sprinkle over the fruit. Gently mix with a spatula. Let the fruit marinate for about 20 minutes.
Divide the berries among the tart shell, top with lattice if desired and bake 20 minutes. Let the tart cool completely before eating. Depending on the water content in the fruits, some may release more juice than others so be aware when you eat.