Tuesdays with Dorie (TWD)'s bakers are baking "Apricot-Raspberry Tart" this week. I could not find any fresh apricots and raspberries are pretty costly. So I have used canned peaches and frozen blueberries instead, thus this tart is called "Peach-Blueberry Tart". Canned apricots are not easily available too, but canned peaches can be found in almost every supermarkets.
The tart start off with the sweet pastry crust. I have made this crust before from BFMHTY, and find that it is a little too sweet for me, so I have used only half the amount of confectioners' sugar and it turned out great, with just the right amount of sweetness.
The crust is partially baked and the base is filled with either ladyfingers, stale cake or Brioche crumbs. I happened to have two slices of leftover orange bundt cake, so that was what I've used. Break them up into crumbs and scatter them all over the prebaked crust. There's only ten pieces of peach halves in the can, so I could not overlap the fruits as per Dorie's instructions. I spaced them out to cover the base and sprinkle some sugar over the top, using only half the amount (as canned peaches are slightly sweet from the syrup). Bake for 30 minutes, sprinkle some sugar (again, I've used only half the amount), scatter the blueberries and some slivers of cold butter. Since the canned peaches are already softened, I baked for a further 20 minutes just until the crust is a nice golden brown.
There's not enough of cake crumbs, making the tart looks a little "unfilled"! Now I know what to do with leftover cakes, freeze them for future tart making, as the crumb makes a nice base to soak up any juices from fresh fruits, thus preventing the crust from getting soggy. I really like the tart crust, it is flaky, tender, light and buttery. The next time I'll roll them a little thicker, as I did not realize that I have rolled mine so thin! I even have extra dough to make a small 4" tart crust which I've kept frozen.
To view the other bakers' posts on this tart, please visit the links at TWD.