I’m a little late on posting my Tuesdays with Dorie baked good of the week: Crunchy & Custardy Peach Blueberry Tart(s). Sometimes it’s fun when Monday night looks like this instead……
My friend Alissa has a friend Kate who has a friend in London, Philippa. We exchanged e-mails and met up a few times in London. Lo and behold she’s currently in the States for a two-week holiday with Kate. They all came to visit Alissa in Burlington and we went out. Follow? It was fun seeing Philippa in London then a few weeks later in Burlington.
I was excited to make this tart because I got to try out my mini tart pans and use my blueberries. The recipe called for peaches but it’s still blueberry season up north. This tart has quite a few steps but the end result is worth the work. The tarts really looked like they came from a French bakery.
The recipe called for the sweet tart dough with almonds. My cookbook said it is similar to a pâte sablée, a rich French pastry crust that resembles shortbread.
The other day my sister Alli said she had seen enough butter, sugar, flour and egg pictures on my blog. (And I admit, as blobs in a mixing bowl, they aren’t always the most eye-catching pictures.) Well, sorry Alli, but here it goes again.
Combine the flour, powdered sugar, salt, and ground almonds in a mixing bowl. Then cut in the butter until it is coated with the flour mixture and about the size of peas. I just used my fingers, since I don’t have a food processor and my pastry cutter has gone missing.
Add one egg yolk. Work dough into ball and knead a few times on the counter.
I decided to use my (new) mini tart pans, so I needed to divide the dough into four pieces.
Place into greased tart pans. Then put in freezer to harden for 30 minutes.
After 30 minutes, prebake the crusts by covering the tops with foil, placing them on a baking sheet, and baking them at 375 degrees for around 18 minutes. Let cool before adding the custard filling.
The Custard Filling
Yes, a custard that I don’t have to cook on the stove! Those are so hard to make. This one calls for all of the ingredients to be mixed in a bowl and then baked in the tart pans. Add heavy cream.
Almond extract. Then whisk all ingredients together.
Wash the blueberries.
Fill the prebaked mini tarts with blueberries and custard filling.
Bake the tarts at 425 degrees for 10 minutes. Turn the oven down to 375 degrees and bake for 15-18 minutes, at which point you should add the streusel.
The Streusel Topping
Combine flour, brown sugar, almonds into a bowl.
Cut in the butter with a fork. (If you made this beforehand, chill until ready to be placed on top of tart.)
Add streusel topping to tarts. Bake for an additional 18-20 minutes at 375 degrees or until the filling is set and the streusel is golden in color. (Total baking time is slightly under an hour.)
The Finished Tarts
Cool tarts until warm or room temperature. I find it hard to resist picking at warm streusel topping myself.
Dorie said you could also dust the finished tarts with powdered sugar, but I skipped this step.
I thought that the sweet almond dough with the almond-laced custard filling and the fresh blueberries worked really well together. And I’m not a huge custard fan. The tart dough is incredibly rich and sort of melts in your mouth. Plus they are so pretty. I enjoyed this recipe. It’s a crowd pleaser for sure.
This recipe can be found at Sweet Tarte. It is also on page 346-347 of Baking From My Home to Yours by Dorie Greenspan. To see other Crunchy & Custardy Tart concoctions, check out the other TWD bakers.