Tuesday, September 13, 2011

Raspberry Peach Tart


I know it. I posted a Peach Tart recipe barely a week ago. It's audacious to make - and blog about - two such decadent foods, on a healthy eating site to top it off, in such a short time span.


What's even more shocking is that I made this tart only a few days after said Peach Tart. And, as long as we're baring our souls here, I have every intent of making another variation this weekend.


There, I've said it. Now won't that make the calories not count or something?

Raspberry Peach Tart, adapted from Food 52
The original recipe calls for whole milk and butter, but I wanted a dairy-free version so I used almond milk and margarine instead. Feel free to use the real-deal if you prefer.

1 1/2 cup plus 2 tablespoons flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons almond milk
1/2 teaspoon almond extract or rum
2 tablespoons cold margarine or butter
1 granny smith apple, peeled and coarsely grated
1 pint raspberries, cleaned and dried well
1/2 teaspoon corn starch
2 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Preheat the oven to 425*. Line the bottom shelf with a piece of foil or a baking sheet; this will protect the oven from dripping juice while the tart is baking.

Now, make the dough. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and almond extract or rum. Pour this mixture into the flour mixture and mix gently with a fork. Be sure not to overwork it.

Transfer the dough to a tart pan (I used a 12-inch but a 10- or 11-inch would have been better). Press down on the dough with your fingers till it covers the bottom of the pan.

Next, make the crumb topping. In a separate bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the margarine. Use your fingers or a pastry cutter to cut the margarine into the dry ingredients until the mix is crumbly.

Now, assemble your tart. Spread the grated apple evenly over the crust. 

Toss the raspberries with the cornstarch and make a lovely border out of the starched berries around the edge of the tart. You'll probably make two rows of raspberries. 

In the center of the tart, inside the berry border, arrange the peaches in a concentric circle. Sprinkle all of the crumb topping over top. 

Bake for 35 to 45 minutes, until shiny, thick bubbles are erupting from the fruit and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature. (It's also really nice as leftovers, eaten right from the fridge. Even right out of the pan. Trust me.)


Linking this up to This Chick Cooks and Weekend Bloggy Reading

25 comments:

  1. Peaches, raspberries, and apples (oh, my)?! A late fruit tart at it's best-- yum!

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  2. Well...it's beautiful and I'm sure it's delicious---so you're completely justified making one every day if you want to :)

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  3. I'm thinking you have a tart addiction as insane as my pie addiction lately! I think we should form a support group. And I'm pretty sure that calories you eat while in a support group meeting SO don't count. :P

    This looks great!

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  4. It sure is pretty! The week I posted about my nectarine cake, I actually made three of them. I consider it research. :)

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  5. Oh yum! not only does it look utterly delicious but so pretty! I love the colors and peach and raspberry together are a winner

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  6. Been dying to check this out since I saw your tweet!

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  7. Ooohh you made a tart from my two favourite kinds of fruit - it looks totally delicious! Bet it tasted fantastic, too.

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  8. That looks so pretty :) Almost too pretty to eat! (but probably not quite...)

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  9. This must be the week for posting peach and raspberry recipes. :) My mouth is watering just looking at this!

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  10. I love the combination of these fruits. Just spectacular. Also, like how you've switched out some of the ingredients in the tart. Great idea!

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  11. I don't even like raspberries or peaches, but that top photo made me pay attention to this recipe! Now I really want a tart pan...

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  12. I love raspberries and peaches together. Beautiful tart!

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  13. Wow the images you have uploaded look amazing! I am not usually a dessert type person and I am always fussy but this I am considering trying. I may exchange peaches for pears though! :)

    Diane

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  14. Keep the delectable variations coming! I'm in love with the crumb topping!

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  15. That looked so good I pinned you on pinterest.

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  16. Love the crumb topping of this fruity tart!

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  18. I did the peach version Sunday. In a rush to get my daughter to an audition I almost skipped it but remembered how fast you said it was. Took me 15 minutes instead of 10 (I admit some nerves), but it turned out absolutely beautiful and delicious. Thanks so much for sharing--I will be serving (some version of) this on Christmas Eve!

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  19. I like how the crust uses oil instead of margarine. This tart screams summer--I can't believe it is Fall and almost Yom Tov already! This would make a great base for a plum tart.

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  20. Beautiful photos. This is time of the year to share your regrets but I don't think you regret this, at all. I wouldn't.

    Wouldn't you like to share this with Bake with Bizzy? It can inspire me and everyone else.

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  21. Wow, Rivki, this looks so amazing!!! DROOLING!! :)

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  22. Wow, Rivki, this looks amazing!! Drooling...

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