Blueberry Peach Tart
- Emma June
- Feb 9, 2016
- 2 min read
In my experience for this lab, the choice for center ingredients was rather simple (we wanted to have less watery/runny fruits) but the choices are almost endless. You can use either fresh or canned fruits but frozen isn't reccommended because of the water that will be released in the thawing process. Compared to bread dough, the pastry dough really had a much lower gluten content and was more difficult to work with and shape. However, the pastry dough is easier to form into a desired shape or design than bread dough. There are a lot of different things you can do to shape your pastry crust and make it look nice and petite. (I have included a video of different simple techniques). If that is not to your liking you can always just fold the edges over the top and you have the more "rustic" looking crostata.
Ingredients
2 cups all-purpose flour
½ teaspoon salt
1 cup chilled shortening
½ cup ice cold water
3 tablespoons sugar
2 tablespoons cornstarch
3 cups fruit ( peaches, apples)
Directions
Preheat the oven to 450 degrees F.
In a medium bowl, stir together the flour and salt. Cut in shortening until the mixture resembles chunky oatmeal. Gradually stir in chilled water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Shape dough into flattened disk and wrap tightly in saran wrap to chill in the refrigerator while preparing the fruit.
In a medium bowl, stir together the sugar and cornstarch. Add the fruit, and toss gently to coat. Set aside.
Roll out the crust dough into a rough circle about the size of a 12” dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving bet
ween 1 to 2 inches of exposed dough around the edge.
Fold the dough edge up over the fruit so the edges cover just some of the fruit, but not covering the center of the tart.
Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.
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