Blueberry-Peach Tart

Blueberry-Peach Tart
Photo by Thomas J. Story

Ingredients

  • 6 tablespoons butter, cut into chunks
  • 1 teaspoon minced fresh mint leaves (optional)
  • 3 tablespoons apricot jam
  • ½ cup blueberries, rinsed and drained
  • ¼ cup firmly packed brown sugar
  • 6 tablespoons butter, cut into chunks
  • 1 large egg yolk
  • + 21 more ingredients
    • 1 package (8 oz.) cream cheese, at room temperature
    • ½ cup sour cream
    • ¼ cup powdered sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon minced fresh mint leaves (optional)
    • ½ cup blueberries, rinsed and drained
    • 3 tablespoons apricot jam
    • 1 tablespoon lemon juice
    • 1 ½ teaspoons vanilla
    • 1 large egg yolk
    • ¼ cup firmly packed brown sugar
    • 1 ½ teaspoons vanilla
    • ½ cup pecan halves
    • ¼ cup powdered sugar
    • ½ cup pecan halves
    • 1 package (8 oz.) cream cheese, at room temperature
    • ½ cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
    • ½ cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
    • ¼ cup whole-wheat pastry flour or all-purpose flour
    • ½ cup sour cream
    • ¼ cup whole-wheat pastry flour or all-purpose flour

1. Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool. 2. In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture co...

View full recipe at My Recipes

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