Recipe: Peach–Bluberry Tart

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First off, happy 100th post to me! It’s been so fun writing this blog and I hope my readers enjoy my cooking as much as I enjoy making it.  Here’s to another 100 blog posts.

Sometimes you can get inspiration from anywhere, and just a picture can set off a wonderful cooking experience.  That’s what happened to me.  I was looking on Food Porn Daily, a site that has beautiful photos of food for you to click on and drool over.  I love the site. It is addicting.

Last week, I was looking around the site when I saw a blueberry–peach tart that looked to die for.  I clicked on the link from the site from which it came and found an easy–to–follow recipe and decided to make my own.

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It tasted just as good as it looked

Ingredients:

1 package frozen puff pastry [$4]

3 peaches [$1.50]

1 container blueberries [$3]

1 container cream cheese [$2]

Sugar (I already had some in my pantry) [$2]

Apricot jam and vanilla ice cream, optional.

Directions:

Let the puff pastry thaw and preheat the oven to 425.

Slice the peaches and add the berries in a small bowl.  Toss with sugar, a little flour, and a pinch of salt and let cool in the fridge while you prepared the other ingredients.

Roll out pastry on a floured surface until its a somewhat rectangle (mine was a bit rustic, cause it tore twice. So just eyeball it). Outline a 1–inch border on the pastry and prick inside of the border with a fork.  Sprinkle some sugar on the border and put pastry in the oven for about 13 minutes.

Take the cream cheese, softened, and throw a few tablespoons of sugar in.  Beat with a hand mixer until fluffy. Once the puff pastry is out of the oven, spread the sweetened cream cheese inside the border that was drawn.  Take fruit out of the fridge and place on tart in whatever pattern you like, but a simple one is best so fruit cooks evenly.  Bake for another 20 minutes.

If desired, loosen apricot jam with some water and brush it on for the last few minutes of baking.  I couldn’t really tell it was there, however. Serve with vanilla ice cream, if desired.

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This tart is a great way to use some of the last of summer fruits in a simple, delicious way.

Enjoy!

-L

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