caterbid
11-11-2011, 07:23 AM
http://www.caterbid.com/blog/wp-content/uploads/2011/08/baked-raspberry-peach-tart-500x345.jpg
When one thinks of dessert, typically, Raspberry Tarts do not come to mind. Today, in honor of National Raspberry Tart Day, Caterbid is sharing our favorite recipe for this fresh and fruity treat. We decided to put a summery spin on it using peaches, which compliment raspberries beautifully. Indulge your friends, family, or even yourself in this scrumptious sweet. Enjoy!
Peach and Raspberry Tart with Almond Crust
For the pastry dough:
1 1/2 cups flour
3/4 teaspoon salt
1/4 cup sugar
6 ounces cold butter, cut into pieces
3 tablespoons ice cold water
For the filling:
12 plums, pitted and quartered
1/2 pint raspberries
4 Peaches, diced
2 tablespoons butter, cut into pieces
1/4 cup sugar
Place a rimmed baking sheet onto the center rack of the oven. Preheat oven to 400º.
To make the pastry dough, add the flour, salt and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use a pastry blender, two butter knives or your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the cold water over the butter-flour mixture and stir with a fork until the dough forms a rough ball. Wrap in plastic and let rest in the refrigerator for 20 to 30 minutes.
On a lightly floured piece of parchment paper, roll the dough out into a 16-inch circle. Scatter the fruit over the dough, leaving a 4-inch border. Sprinkle the sugar over the fruit and dot with the pieces of remaining butter. Fold the dough border up and over to cover the fruit, forming a crust. Leaving the tart on the parchment paper, place it on the heated baking sheet. Bake 40 to 45 minutes, or until pastry is a deep golden and the fruit is bubbling in the center. Let cool for 10 to 15 minutes. Serve warm or at room temperature.
Catering Services (http://www.caterbid.com)
When one thinks of dessert, typically, Raspberry Tarts do not come to mind. Today, in honor of National Raspberry Tart Day, Caterbid is sharing our favorite recipe for this fresh and fruity treat. We decided to put a summery spin on it using peaches, which compliment raspberries beautifully. Indulge your friends, family, or even yourself in this scrumptious sweet. Enjoy!
Peach and Raspberry Tart with Almond Crust
For the pastry dough:
1 1/2 cups flour
3/4 teaspoon salt
1/4 cup sugar
6 ounces cold butter, cut into pieces
3 tablespoons ice cold water
For the filling:
12 plums, pitted and quartered
1/2 pint raspberries
4 Peaches, diced
2 tablespoons butter, cut into pieces
1/4 cup sugar
Place a rimmed baking sheet onto the center rack of the oven. Preheat oven to 400º.
To make the pastry dough, add the flour, salt and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use a pastry blender, two butter knives or your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the cold water over the butter-flour mixture and stir with a fork until the dough forms a rough ball. Wrap in plastic and let rest in the refrigerator for 20 to 30 minutes.
On a lightly floured piece of parchment paper, roll the dough out into a 16-inch circle. Scatter the fruit over the dough, leaving a 4-inch border. Sprinkle the sugar over the fruit and dot with the pieces of remaining butter. Fold the dough border up and over to cover the fruit, forming a crust. Leaving the tart on the parchment paper, place it on the heated baking sheet. Bake 40 to 45 minutes, or until pastry is a deep golden and the fruit is bubbling in the center. Let cool for 10 to 15 minutes. Serve warm or at room temperature.
Catering Services (http://www.caterbid.com)