Wednesday, July 31, 2013

Peach-blueberry Crumble Tart

We made this over the weekend it was fabulous! It was quite a change from my usual desserts - I am striving to do more with fruit - but everyone loved it! I think that fresh peaches might be better than frozen ones. Just a thought. I found the recipe here.



Peach-blueberry Crumble Tart:
Serves:12
Prep Time:
Cook Time:

Ingredients

1 1/3 call purpose flour
1/4 csugar
1/4 tspground cinnamon
1/2 cbutter, melted
2 cfrozen unsweetened bueberries, thawed
2 cfrozen unsweetened sliced peaches, thawed
1 Tbsphoney
CRUMB TOPPING:
1/4 call purpose flour
1/4 cpacked brown sugar
1/4 cold-fashioned oats
1/4 cchopped pecans
1/8 tspground cloves
2 Tbspbutter, melted

Directions

1
 In a small bowl, mix the flour, sugar and cinnamon; stir in butter until just blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with a removable bottom. Bake in a preheated 350-degree oven for 15-20 minutes or until lightly browned. Cool on a wire rack.
2
 In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.
3
 Spoon the fruit mixture into the crust; sprinkle with the topping. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving.
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