Peach Blackberry Tart

• Produce

  • 3/4 cup Blackberries, fresh
  • 1 Lemon, Juice from
  • 1 Meyer lemon, Zest of small
  • 1 Peach

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/8 tsp Cinnamon
  • 1/3 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1 Shave of fresh nutmeg
  • 13 2/3 tbsp Sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Almonds, whole or sliced
  • 1/4 cup Almonds or macadamia nuts

• Dairy

  • 8 tbsp Butter
  • 8 oz Cream cheese
  • 8 oz Mascarpone

• Liquids

  • 10 tbsp Water

• Other

  • 3 Large or 4 medium firm peaches

Found on myinvisiblecrown.com

Ingredients

• 1/3 cup whole or sliced almonds
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 8 tablespoons cold butter, cut into small pieces
• 2 tablespoons ice cold water
• 1 peach, diced
• Zest of 1 small Meyer lemon, cut from the lemon inn wide strips making sure not to get any of the white pith part
• Juice from lemon
• 2/3 cup sugar
• 1/2 cup water
• 8 ounces softened cream cheese
• 8 ounces softened mascarpone
• 1/3 cup confectioners sugar
• 3/4 cup fresh blackberries (1/4 for filling, mashed, 1/2 for topping, whole)
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon cinnamon
• Shave of fresh nutmeg
• 3 large or 4 medium firm peaches
• 1/4 cup almonds or macadamia nuts

Directions

• Place 1/3 cup almonds in a shallow sauce pan over medium-low heat and toast, tossing frequently until golden. Remove to a bowl to cool completely.
• Combine flour, toasted almonds, sugar and salt in a food processor and pulse until finely ground. Add the cubed butter and pulse until the mixture resembles coarse meal. Add 2 tablespoons ice water and pulse until the mixture just begins to come together.
• Turn dough out onto a piece of plastic wrap and form into a disk, wrap tightly and refrigerate until firm, about 15-20 minutes.
• Unwrap dough and press firmly over the bottom and up the sides of a 10 inch tart pan with removable bottom.
• Cover with plastic wrap and place in the freezer for an additional 15 minutes.
• Place the tart pan on a baking sheet, line with parchment and fill with pie weights or dried beans and bake in a 375 degree oven until the sides are just beginning to brown about 15-20 minutes.
• Remove the wights and parchment and continue to bake another 20 minutes until golden brown all over.
• In a small sauce pan over medium heat combine the diced peach, lemon juice and zest, sugar and water and bring to a simmer. Continue to cook until the liquid is reduced and thickens about 20-30 minutes.
• Strain through a mesh sieve and discard solids. Set aside.
• In a mixing bowl combine cream cheese, mascarpone, confectioners sugar, 1/4 cup mashed blackberries, extracts and cinnamon and nutmeg and blend until smooth.
• Spread filling in cooled tart shell.
• Arrange peaches in a circular pattern on top of filling.
• Toss remaining berries and nuts in glaze and sprinkle over peaches.
• Using a pastry brush, lightly brush 1-2 tablespoons glaze over peaches.
• Serve immediately or cover lightly and refrigerate for up to 4 hours.
• Serve remaining glaze with tart slices or reserve for another use.