Peach and Blueberry Tart
Anyone who knows me well knows that I rarely bake. So the event of me baking dessert is truly an event!
Jon and I were invited to have dinner at a friend’s home last night, and I was assigned to bring dessert. After panicking for a few minutes, I decided to improvise a rustic peach and blueberry tart. I started off by making a pie crust using my mom’s pie crust recipe. Of course, I couldn’t follow the recipe exactly so I swapped out whole wheat flour in place of the regular flour called for in the recipe, and using vegan Earth Balance butter in place of the lard and regular butter.
While the pie crust stayed cool in the fridge, I started the filling by simmering peach slices in brown sugar flavored with cardamom and a vanilla bean. After the peaches were suitably syrupy, I then switched to cooking the blueberries in sugar, vanilla extract, and lemon juice.
While the fruit cooled and the oven warmed, I made a topping from a little more Earth Balance, oatmeal, and brown sugar. I assembled the tart by rolling out the dough on a baking tray, pouring in the fruit (and failing to keep it all inside the crust!) and then spreading the topping. After baking the fruit was even more juicy and syrupy.
It was a great end to a delicious dinner of veggie lasagna, homemade bread, a yummy salad, and fun company! 🙂
The picture is obviously after most of the tart was devoured!