Peach Blueberry Tart
 
 
Author:
Recipe type: Dessert
Cuisine: Fruit Pie Pastry Tart
Yield: 8 servings
Ingredients
  • Tart Crust
  • 1¼ cups all purpose gluten free flour
  • Pinch of salt
  • 4 Tbsp cold butter cut into cubes
  • 3 Tbsp Crisco butter flavored shortening
  • 1 egg, beaten
  • 2-3 Tbsp Potato Vodka
  • ¼ cup powdered sugar for kneading/dusting
Fruit Filling
  • 2-3 fresh peaches sliced/large dice, skin and pit removed
  • 6 oz fresh blueberries
  • 2 Tbsp fresh lemon juice
  • ⅓ cup sugar (adjust for sweetness)
  • 1½ tbsp cornstarch
  • ½ tsp cinnamon
  • ¼ tsp fresh grated nutmeg
Glaze
  • ¼ cup apricot preserves
  • 1 Tbsp fresh lemon juice
  • ¼ cup Heavy cream
Instructions
  1. Preheat oven to 350 degrees and spray non-stick on tart pan sides and bottom (use a tart pan with removable bottom if you want to display the crust as shown)
  2. Pulse the flour, salt, butter, and shortening in food processor until small pea like crumbles form.
  3. Add the beaten egg and blend until totally combined into the dough.
  4. While pulsing, add the vodka just until the dough comes together.
  5. Dust your working surface with the ¼ cup of powdered sugar and gather the dough in to a ball. Knead the powdered sugar into the dough, not working too much, but blending.
  6. Break the dough into pieces and distribute around the tart pan. See picture in post. Start pressing the dough from the middle out to cover the bottom of pan, creating a bottom ‘crust’ then halfway up the sides. Dust a little of the remaining powdered sugar onto the dough when done. Prick the bottom with a fork.
  7. Bake in preheated 350 degree oven for 10 minutes. Remove and set aside to cool.
Filling
  1. In a medium glass bowl add the peaches and blueberries along with the filling ingredients tossing to combine. If your peaches are extremely ripe and you have alot of juice, add ½ Tbsp more cornstarch.
  2. Pour filling into prepared tart shell and arrange evenly.
Glaze
  1. Combine the apricot preserves and lemon juice, microwaving for 30 seconds just to melt the preserves so it can be drizzled.
  2. Drizzle over the filling.
  3. Brush the edges of the crust with the heavy cream, then drizzle the remaining over the top of tart.
  4. Bake in preheated 350 degree oven for 45 minutes until the tart is golden and peaches are done.
  5. Allow to cool before gently removing outer ring.
  6. Serve with vanilla bean ice cream or gelato
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2016/09/peach-blueberry-tart.html