24ozFresh Peach Slicesblanched, sliced and halved* See notes (about 5 peaches), 698g
1CBlueberriesfresh or frozen, 154g
Preheat oven to 350F (177C). Set baking rack to the middle position.
For the Pastry:
In a large mixing bowl mix together flour, corn starch, sugar, baking powder, and sea salt. Using a pastry cutter, cut in the butter until the mixture resembles a fine meal. A few larger pea size chunks are okay. Add the egg, lemon zest and vanilla extract. Use your hands to mix the pastry just until it begins to come together. The dough should be be crumbly at this point. Press the mixture into the bottom and sides of a 9" (23cm) spring form pan (I use a nonstick pan - if using a different type of pan, lightly spray the bottom of the pan and line the bottom with a piece of parchment paper, spray again), pressing the pastry as evenly as possible in the bottom and up to 1" on the sides. Use the back of a measuring cup to help press and work the dough into the pan. If at any time the dough becomes too sticky to work with, place it in the refrigerator for about 10 minutes, then continue to press the dough into the pan. Refrigerate for 15 minutes. After removing the pastry from the refrigerator, use your index finger to gently press the top edge of the pastry so that it is somewhat even all the way around the edge.
For the Filling:
Mix together the sugar, flour, and corn starch. Add the blueberries and peaches and toss to coat. Pour the fruit mixture and all its juices into the pastry lined spring form pan.
Bake for 1 hour and 5-10 minutes or until the pastry is golden and center is set.
Allow tart to cool completely before removing the spring form. Removing prior to complete cooling may break the crust. Run a sharp knife around the edge of the pastry crust and carefully remove the ring. Set on serving platter and serve at room temperature.
Serve with a dusting of powder sugar, vanilla bean whipped cream or vanilla bean ice cream.
Although this tart is best the day it's made, it can be stored in a covered container in refrigerator for up to three days.
*To blanch peaches, cut a shallow X on the bottom of the peach. Carefully place in simmering water for 2-3 minutes, just until the fuzzy skin begins to curl around the X mark. Plunge into a big bowl of ice water and let set for 2-3 minutes to cool. Slip off and remove skin, running under a drizzle of water to help remove the skin if needed. Slice into moon shapes, then cut each slice in 1/2. Recipe adapted from Chef Christopher Harris.