This summer, I’ve been making all of my favorite pies in a tart pan instead. I love the fluted edge it gives the sides and it is so much easier to get a slice from vs. a pie plate. Most all recipes can work in a tart pan instead.
Peach & Blackberry Tart
4 large peaches, peeled and cubed
1/2 pint of blackberries
1 teaspoon of lemon zest
1 tablespoon of lemon juice
1/4 cup of sugar
2 tablespoons of flour
Make pastry dough and store it in the fridge while preparing the filling. In a large bowl, mix together cubed peaches, blackberries, lemon zest, juice, sugar and flour. Mix until combined. Roll out half of the pastry dough and put it in the bottom and up the sides of the metal fluted tart pan. Pour in the filling. Roll out the other half and place it on top, pinching the edges off by using the edge of the pan for a tight fit. Make a design if you’d like – I used a skewer to create little dots. Place it on a Baking Sheet lined with Parchment Paper, then bake it at 350 degrees for 40+ minutes until it is bubbling over and browned.
If it is bubbling, then you know that it is finished. This is why I alway bake it on a parchment lined baking sheet.
I love this sweet design – I thought they looked a little like blackberries.
Let cool for 30 minutes, then gently loosen the tart by lifting it up and out of the ring with your hand on the bottom.
Essentials Used: