Blueberry and Peach Tart [TF]

History:

This is great. The crust is the main part of this dessert and you can change out the filling for the season. Right now we have a ton of strawberries, and I have left over filling so I'm making another. The first time I made this Clark and I were watching a movie and fell in love [with this dish]. I made it last night to try and compliment our Spring Dinner [Clark will be putting that up soon]. I do use a pizza stone when I cook this and it helps with the crust, but any dish with still work.

Recipe:

Crust:

270 grams AP flour

salt

77 grams sugar

1.5 sticks of butter, cut into pieces

1 large egg yolk

60 mLs of cold water [2 tbls]

Combine the dry and butter until a coarse crumb. Then add the egg and water and mix until you have a dough. You do not want to have this be crumbing or sticky... find the right balance using more water or flour as needed. Form into a disk, wrap, and chill for at least 30 minutes.

Filling:

4 fresh peaches

1/2 pint fresh blueberries

56 grams sugar

56 grams AP flour

Mix everything together.

Tart:

Preheat oven to 400. Roll the dough out until about 1/4 inch think and try to make into a circle. Pour the filling in the center, but leave ~1-2 inches of space on the side. Brush with an egg wash, and then fold in. You are making a bowl so leave the top open and try to pinch any openings. Brush the crust with the egg wash, sprinkle with sugar and bake ~30 minutes. Let it cool! And then enjoy [especially with vanilla ice cream!]